So, This recipe can be made gluten free by removing 1 ingredient (the wheat bran), but I was at Sprouts and they had wheat bran extremely cheap, and noticed that it is actually lower on carbs than almond flour, so I had to test it out. It is similar to what people call Soul Bread, however I made some modifications to account for the calories. This is about 200 calories per slice if you get 12 slices out of the bread like I did, if you use a longer loaf pan you can probably get more.
- 8 oz of Cream Cheese
- 4 Tbsp Butter
- 1/4 cup Neutral Flavored Oil (Avocado or Light Olive work great)
- 1 1/3 cup of unflavored Whey Isolate
- 1/3 cup Wheat bran (sub out another 1/3 Whey if you are gluten intolerant)
- 4 eggs
- 1/4 cup Half and Half
- 1-1/2 tsp of Baking Powder
- 1 tsp xanthan gum
- 1 tsp salt
Preheat oven to 325F and grease a loaf pan.
In a microwave safe mixing bowl add the butter and cream cheese and microwave 50-60 seconds or until the cream cheese is soft and then mix with a mixer or stick blender until smooth.
Add oil and half n half; blend again til smooth and set aside.
In a separate bowl combine your whey protein, bran, baking powder, xanthan gum and salt, using a sifter or a whisk to fully incorporate.
Into wet mixture add eggs and blend until smooth.
Add your wet to your dr and lightly mix until everything is homogeneous, being careful not to overwork.
Fill your loaf pan and bake for approx 35 mins or until a skewer inserted comes out clean.
TIP: with a different skewer, swirl the batter around in the pan to eliminate any air pockets to avoid a large air bubble to form like what happened in my loaf, you can’t see it but I had to sacrifice a couple slices. On the bright side, now I can test to see if these are suitable for croutons for salad.