High Protein Nut Flour Bread (Gluten Free)

I love Elana’s “Gluten-Free Sandwich Bread” (v 2.0), which I’ve been baking about every 2 weeks for about 6 months now. I loved the original recipe, and after making it, immediately set about making versions of it to suit various culinary purposes. Olive loaf, roasted red pepper, sweet zucchini bread, you name it. It pretty much all works.

Until tonight, however, I had been struggling to concoct a version of this bread that fulfilled the high protein / high fat goal as fully as I desired while still tasting delicious. A flax-dominant bread I cooked about a week ago ended up just tasting like flax, so even though it was super low carb, it had that weird “flaxiness” nobody but the intensely dietarily self-deluded can fully enjoy.

Tonight, however… tonight! I was feeling more than a little supermom-like and decided to take a risk with some hemp protein and some hazelnut flour.

The Result:

  • Strong bready bread that doesn’t flop or wimp out. Takes its pats of butter and likes it.
  • Net Carbs (g) in the whole loaf: 50. FIFTY!

So that’s roughly 5g of carbs per slice if you slice thickly like I do. I suppose you could achieve net carbs of 1g if you are insane gifted with bread knife skills.

Here’s the recipe. It uses volumetrically equal portions of hazelnut flour and almond flour and ends up tasting tremendously of neither. I’m very very happy with it.

Watch for “optional” ingredients like kelp and rice vinegar. If you don’t like kelp, don’t use it. I like it. Very optional.

High Protein Nut Flour Bread

    Dry Ingredients:
  • 90g almond flour (~ 2/3 C)
  • 110g hazelnut flour (~ 2/3 C)
  • 60g hemp protein (~ 1/3 C)
  • 10g kelp powder (~ 2 Tbsp) [optional, adds minerals]
  • 1/4 C tapioca flour
  • 27g ground flax seeds (~6 Tb)
  • 1 tsp xanthan gum [optional, improves texture]
  • 1/2 tsp baking soda
    Wet Ingredients
  • 4 large eggs
  • 1 tsp rice vinegar (or other acid)
  • 1/2 C coconut milk (or other liquid)
  • 1 Tbsp tamari (or Bragg’s liquid aminos or soy sauce)
  • butter or coconut oil to grease the baking tin
It’s Fun to Bake a Bread. And This is How You Do It.
  1. Preheat your oven, or any desired oven, to 350 degrees.
  2. Grease a loaf pan really well with some butter or coconut oil; set it aside somewhere cool so the fat sticks to the sides instead of sliding down. (This tip filed under Learned-the-Hard-Way.)
  3. In a large bowl, mix together all of the dry ingredients, homogenizing as well as possible. Your ground flax, by the way, doesn’t need to be ground powder; a “medium” courseness works just as well and lends an attractive texture to the finished bread.
  4. In a different large bowl of equal or greater size to the other one, whisk the eggs and all the rest of that wet stuff too, come to think of it. Just mix it all up good.
  5. [Optional] Did you add that little bit of kelp powder? Your batter really smells of kelp, right? Don’t worry, it dies down after baking, and the tamari takes the edge off.
  6. Spoon the batter into the loaf pan, smoothing it into all the creases and smoothing the top.
  7. Bake at 350 degrees in desired oven for about 30 minutes (check it at 27). Mine was absolutely perfect at 31 minutes:

Have you tried this out? Are you thinking about it, but don’t know where to find the bizzarro ingredients? Please comment and let me know!

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