High Protein Gluten Free Bread Recipe Without Nuts

Are you looking for a recipe for high protein gluten free bread? You can achieve high protein bread easily using almond flour as in my previous recipes for Almond Flour Gluten Free Bread. However, if you’d like to avoid nuts or just don’t have any on hand, a healthy alternative is the use of pea protein. If you cannot tolerate pea protein, use brown rice protein instead. This recipe results in a very flavorful bread that isn’t just all starch. Enjoy!

Do I Need a Bread Machine?

While I used a bread machine with a gluten free setting for this recipe, you can easily make it in the oven. Just follow the instructions in the “Tips” section at the bottom of the recipe. You can also play around making it in a bread machine without a gluten free setting. Just choose the longest baking time. Wheat settings usually work harder at rising a heavy loaf and may be perfect for this gluten free bread dough.

How Much Protein Does Brown Rice Protein Powder Add?

The half cup of brown rice protein in this recipe adds an additional 30 grams of protein to the entire bread recipe. That’s not even counting the protein the eggs and other ingredients like brown rice flour. Brands of brown rice protein vary. The above amount is based on the brand that I used, NOW Foods Sprouted Brown Rice Protein Powder.

High Protein Gluten Free Bread Recipe

While almond flour is high in protein, if prefer a non-nut alternative, this high protein gluten free bread recipe is for you with its outstanding flavor.
Course Bread
Cuisine American
Ingredient Keyword brown rice flour, brown rice protein powder, potato starch, tapioca flour, xanthan gum
Prep Time 20 minutes
Cook Time 3 hours
Cooling Time: 1 hour 30 minutes
Total Time 4 hours 50 minutes
Servings 1 loaf (10 slices + 2 ends)

Ingredients

  • 1-1/2 cups brown rice flour
  • 1 cup + 2 tablespoons potato starch
  • 1/2 cup tapioca flour
  • 1/2 cup brown rice protein powder
  • 2-3/4 teaspoons xanthan gum
  • 2-3/4 teaspoons gluten free baking powder Featherweight
  • 2-1/4 teaspoons instant dry yeast
  • 1 teaspoon salt
  • 1-1/4 cups + 1 tablespoon water
  • 2 large eggs (or 1/4 cup liquid from canned white beans + 2 tablespoons fat coconut oil, butter, margarine, etc.)
  • 1/4 cup neutral-flavored oil avocado
  • 2 tablespoons agave syrup (or Lyle’s Golden Syrup or honey)
  • 1 teaspoon apple cider vinegar

Instructions

To Make in a Bread Machine:

  1. Whisk together the dry ingredients in a bowl; set aside.
  2. In the bowl of your bread machine, add all of the wet ingredients.
  3. Scoop the dry ingredients on top of the wet ingredients and lock the bowl into place in the bread machine. Choose the setting and press start. Halfway through mixing, using a silicone/rubber spatula, mix in any dry ingredients that the machine missed.

  4. As soon as the mixing cycle stops, remove the paddle from the bottom of the dough. Sprinkle a little water on top of the dough and smooth out using a silicone/rubber spatula. Allow the machine to bake the dough as usual.
  5. Immediately remove the baked loaf from the bowl/pan and transfer it to a wire rack to cool completely. Then, slice with a serrated knife.

To Make in the Oven:

  1. Add all of the wet ingredients in the bowl of your stand mixer. Add the whisked together dry ingredients and beat on medium speed for 5 minutes.
  2. Scoop the dough into an oiled baking pan and smooth out the top. Allow to rise in a warm environment (like a proofer or warm oven) until about 1/2-inch over the rim of the pan.
  3. Fifteen minutes prior to the completion of the rising time, preheat the oven to 350°F.
  4. Bake on the center shelf for 90 minutes. Remove from the oven and butter the top if you prefer a soft crust on top (the sides and bottom will remain crunchy.) Allow to cool on a wire rack until completely cool, 90 to 120 minutes. Slice with a serrated knife or electric slicer.

2 Replies to “High Protein Gluten Free Bread Recipe Without Nuts”

  1. While I loved the ease of making, the finished product, the feel and taste of the bread, there was a definite after taste that we didn’t care for. Could it possibly be too much baking powder? All my flours were new and I just got the protein powder. Any suggestions will be appreciated as the texture of this bread is wonderful. Thanks.

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