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My protein bread is light, fluffy, and naturally gluten-free. It’s made with just six ingredients, doesn’t need any yeast, and packs in 11 grams of protein per slice. Use it for toast and sandwiches.
Table of Contents
As a culinary arts graduate, I enjoy creating innovative ways to incorporate protein into everyday meals. As much as I enjoy cottage cheese flatbread or protein bagels, I wanted to make a high-protein sandwich bread, which is how this loaf was born!
It’s become a weekly staple now, to the point that I’ve completely stopped buying bread for my family (unless it’s sourdough or fruit bread). You can’t even tell that it’s loaded with protein! Some protein breads can taste bland and have a powdery texture, but my recipe yields a nice crumb and a fluffy interior.
Protein bread recipe highlights
Quick and easy: No yeast is needed, and you only need six simple ingredients.
Nutritious: Not only does each slice provide at least 11 grams of protein, but there’s also tons of fiber from the psyllium and healthy fats from the almond flour.
Meal prep-friendly: I like to whip up a couple of loaves at a time and keep the leftovers in the freezer. The bread thaws well and toasts even better.
If you’d prefer a lower-carb bread that is still high in protein, try my keto bread. If you want something sweet yet nutritious, we adore this protein banana bread.
Key Ingredients
This is not the full list of ingredients, but just some notes I wanted to highlight about some of the key ingredients in this high-protein bread:
- Egg whites. 10 egg whites, to be specific. Avoid using egg whites from a carton, as they have been heavily processed and sometimes can cause the bread to sink in the middle.
- Whey protein powder. I recommend unflavored since we’re making a standard bread recipe. You can also swap whey for pea, soy, or brown rice protein.
- Almond flour. Look for almond flour, not almond meal. If you don’t have any, you can make your own.
- Psyllium husk powder. This is a gluten-free substitute to help bind the ingredients and add elasticity.
- Baking powder. For the bread to rise.
How to make protein bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Whisk the egg whites and salt until stiff peaks form.
Step 2- Once you have stiff peaks, add the remaining ingredients. Gently whisk to combine.
Step 3- Transfer the batter to the loaf tin using a spatula and carefully shape it into an even loaf.
Step 4- Bake the bread for 30 minutes, then turn the oven off and open the door slightly, just enough for the oven to cool.
Arman’s recipe tips
As a professionally trained chef, I’ve got to share my secret tips and tricks for the BEST high protein sandwich bread.
- Don’t overmix the dough. This can deflate the egg whites, resulting in dense and chewy bread.
- Open the oven door very slightly. If you remove the bread from the oven immediately, the sudden change in temperature will cause the egg whites to deflate.
- Leave some parchment paper over the sides. I find that about 1-2 inches will make removing the bread from the pan much easier.
- Let it cool completely. Allow the bread to cool completely in the pan before slicing it. This will help it maintain its shape and prevent it from crumbling or deflating.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to one week.
To freeze: Transfer cooled bread to an airtight container or freezer-safe bag and store it in the freezer for up to 3 months. Allow it to thaw overnight in the fridge before using.
Protein Bread
Video
Ingredients
- 10 large egg whites
- 1/4 teaspoon salt
- 1 cup whey protein powder unflavored
- 1/2 cup almond flour
- 1 tablespoon psyllium husk powder
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 160C/325F. Line a loaf pan with parchment paper.
- In a large dry bowl, using a hand or stand mixer, whisk the egg whites with a pinch of salt until stiff peaks form, around 5-7 minutes.
- Add in the whey protein, almond flour, psyllium, and baking powder and whisk on low until combined.
- Transfer the mixture to the loaf tin using the spatula and form it an even and smooth shape.
- Bake the bread for 30 minutes, then turn the oven off and open the door of the oven slightly, so the oven can cool the bread slowly.
- After another 30 minutes of cooling, remove the bread from the oven and slice it for serving.
Notes
- Room temperature eggs: They will whisk up faster than cold egg whites.
- Ideal loaf pan: I find an 8 x 4-inch loaf pan works best to achieve a good rise and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition
Frequently asked questions
My protein bread has at least 11 grams of protein per slice. I like to serve it with almond butter, cottage cheese eggs, or an egg white omelette for even more protein.
My protein bread recipe is gluten-free as it is made with celiac-friendly ingredients. Double check the protein powder you use to ensure it is certified gluten-free.
Not for this particular recipe. I tested multiple batches and the protein powder is needed for scructure and also the texture of the bread.
You can, but I find whole eggs yields a more gummy loaf versus a light and fluffy one, which egg whites provide.
I am a sourdough baker enthusiast but my bloodwork came back bad my last two checkups and I thought I would give this a try, although skeptically lol. It isn’t bread to swoon over BUT it is the shape and texure of bread. You can taste the butter or whatever else you top it with so it is a perfect bread vehicle. For anyone needing to lower their carb intake, this is a happy solution. Thanks for sharing!!
is there any chance i could replace whey with collagen protein?
You could experiment and see!
First time to try this kind of bread. This was exactly what I was looking for aim a kind of white bread With almost no carbs and high in protein, for sandwiches. Taste and texture is perfect. Try it!
I make this protein bread weekly for sandwiches.