Being a lover of all things bread, when I hear that people gave up eating bread once they went gluten free, I feel a little disappointed inside. My tendency to question starts creeping up and I want to ask them, why, why, why. But as it turns out, usually they tell me before I even ask. It might be because of the questioning look I have on my face or if it’s an email, maybe they can sense what I’m going to say next!
Either way, it usually has something to do with the taste and texture and just inconsistency of every gluten free bread they’ve ever tried.
So, as someone who makes gluten free bread almost every day, I cautiously slip in the idea of making your own bread.
I’m not surprised when some of the first reactions I hear are: it’s too hard, too complicated or there’s too much room for error. And really, not everyone feels like they can venture into the world of gluten free bread baking.
But let me be the first to say, ‘yes you can!’
Since starting Gluten-Free-Bread in 2013 and talking with so many people about their experiences, I’ve come to realize that as long as the recipe is relatively straightforward (basically, not confusing) and the results are good, making their own gluten free bread has crossed their minds a time or two.
*Most* recipes on the Gluten-Free-Bead website are going to be easy to make. But ALL of them are straightforward. There are a few that require a little more effort, but the majority come together quickly and can be on your table in under an hour.
And the recipe today is one of those recipes.
All it requires is mixing, blending and baking. There’s not much more to it.
This bread is in response to the emails I’ve gotten asking for a low carb bread. It’s been a work in progress for several weeks for a couple reasons –
1. The taste
2. The texture
Two very important things.
I’ve found that in order to keep a bread low carb, the flours I typically reach for will not cut it. So for this one I went completely flour free.
To act as a replacement for the flour, I went with Isopure protein powder. I used the unflavored version. Check it out here.
Tips for baking with Protein Powder
Turn the oven temp down
Protein powder is an amazing flour substitute that works really well in this recipe. Without it, this wouldn’t be low carb! Plus with about 20 grams of protein per 1/3 cup, you are well on your way to getting your required protein intake.
But as they say with all ‘good things’ too much of a good thing is never a good thing. Same goes for protein powder. One side effect of it is that is can make baked goods bit on the dry side. So to compensate for that, turn your oven temperature down to 325° F. And the cream cheese certainly helps too.
Add a Sweetener
This is bread is delicious, don’t get me wrong, but I’ve found a bit of vanilla extract makes it even better. I haven’t done any scientific experiment on it, but I believe because the protein powder is unflavored and tastes quite bitter (to me anyway), a little dose of sweetener gives it a nice punch of taste. And it’s not too much that the bread is sweet, just enough to balance out the bitter protein powder.
Because of the gluten free nature of gluten free baking, overmixing is not a problem to worry about. There’s no gluten to disrupt! But when using protein powder, overmixing is a very real problem. And it can lead to a tough, dense baked good. Mix just until the ingredients are incorporated.
The best kind of baking is gluten free baking!
Low Carb, Flour Free Gluten Free White BreadPrint Pin Rate
- 12 oz. cream cheese softened
- ¼ cup butter melted
- ¼ cup olive oil
- ¼ cup heavy whipping cream
- 1 tsp. vanilla extract
- 4 eggs
- 1 tsp. xanthan gum
- 2 ½ tsp. baking powder
- 1 2/3 cup unflavored protein powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ tsp. cream of tartar
- Preheat oven to 325 F. Grease or spray a 9” x 5” pan. Set aside.
- In a large bowl, add the softened cream cheese, melted butter, olive oil, whipping cream, vanilla and eggs. Blend with a handheld or stand mixer for 30 seconds. Scrape down and blend for 1 minute.
- In a small bowl or plastic baggie, add the baking powder and xanthan gum. Mix together thoroughly.
- Shake a portion over the liquid ingredients and blend. Continue shaking the baking powder/xanthan gum mix over the liquid and then blending with the mixer, until all the mix is gone and incorporated into the liquid ingredients.
- In a flour sifter, add the protein powder, baking soda, salt and cream of tartar. Sift over the wet ingredients.
- Stir by hand just until all the dry ingredients are mixed in.
- Pour batter into the prepared pan and bake for 45 minutes or until golden brown.