ECK Protein Bread Mix

This protein bread is a spin-off of our original ‘Tastes just like Bread, keto bread’ from our best selling cookbook East Coast Keto 1. In this new updated version/recipe we’ve increased eggs and swapped out the heavy almond flour for egg white protein powder.

It’s really nice on its own, but in my opinion, the magic really happens when you double process/cook turn this into grilled cheese or french toast, or garlic bread. The extra ‘cook’ seems to make this recipe sing!!!!

Remove the nutritional yeast and psyllium husk for a fully carnivore option

Directions

1. Using an electric mixer, slowly whip 12 egg whites until stiff peaks form, then quickly whip in 1/4 cup of dry bread mix. The dry mixture is the glue for this recipe, you only have a very short mixing window after you add it the dry mix! Do NOT add the dry until you’re happy with the egg whites.
2. In a parchment lined loaf pan, form your loaf shape with a spatula. This bread will not rise the same way as traditional bread. YOU need to form the loaf before baking.
3. Bake formed loaf in a preheated 350 degree oven for 12-15 minutes, * then reduce oven
temperature to 300*. Cook for 30-40 minutes to allow the bread to cook through.

Ingredients: Egg, psyllium husk, nutritional yeast, erythritol, salt, xanthan gum, cream of tartar

Recipe Tips!

Note the two different baking temperatures!!

Take your time going up through the speeds of your mixer! We want big bubbles for our bread and these are created slowly. Stay on each setting until it seems like no further action(rising, bubbling) is happening in your bowl. If you rush the process your loaf will not raise as much!

Reduce cooking times if you’re using the bread mix for smaller items like rolls or cinnamon buns.

Do  NOT use the convect or air fry feature for this mix!!

Know your oven! Reduce cooking times OR reduce your temp by 25 degrees if your oven runs hot. Increase your cook time OR increase your temp by 25 degrees if your oven isn’t as hot as it should be.

Bakeware Matters!!

Glass bakeware is heavier and slower to heat than metal, but once it’s hot…it retains that heat for much longer. So when using a glass pan to bake something like a cake or batch of brownies, you may find  the sides and bottom brown at a much faster rate than the interior cooks.

Metal bakeware- colour and coating of the pan will impact your cook. Dark coloured metal pans absorb more heat and will  cook faster (can result in over-browning on the exterior) than lighter pans. Same goes for pans with a dull or matte finish.

Never blindly follow and trust your instincts. If your dish need a little more time, or less time to cook properly…if you need to add a little more liquid or dry mix to the batter…do it!! Cook intuitively! Every kitchen is different! You need to think on your feet any time that you are in the kitchen.