Friday, June 27, 2014

Rice Protein Bread

     Once again, I saw a Protein Bread recipe on Andrea's Protein Cakery I just had to try out!!! (   Her recipe calls for unflavored Pea Protein, but all I had on hand was Rice Protein, so I decided to experiment with what I had on hand.  I think it turned out pretty good.  This is definitely not Balducci's bread basket in NYC, ... BUT ... it serves its purpose and isn't too bad toasted or topped with Peanut Butter.  It is what it is, and that is a combination of eggs, protein powder, and psyllium!!!  Very high protein, low carb and high fiber, so it works for my purpose of holding things !!!  ;)  An 1/8 of the loaf is 107 calories, 1.25g carbs, and 17.75g protein.

2 cups plus 3 Tablespoons liquid Egg Whites
1/2 cup Whole Husk Psyllium
1 cup plain Rice Protein

     Mix all together, let sit for 15 minutes to thicken and pour into parchment lined loaf pan.  Bake at 325 for 60 minutes, or til firm to the touch.  I'm used to rubbing my homemade bread with butter fresh out of the oven, but with this I sprayed it with a few spritz's of Spray Butter, as an option.  Let cool and Enjoy  ;)  PS  Store in the frig after cutting.

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