You can make this delicious, high protein gluten free bread that will please any gluten eating bread lover using Cup 4 Cup Gluten Free Flour mix along with a few other ingredients. The bread tastes a little bit like sourdough bread without any fermentation or sourdough starter. However, I have provided a substitute if you do not like sourdough bread.
High Protein
I usually use 1-1/2 cups of gluten free oat flour in bread, which contains 3 grams of protein per 1/4 cup. That equates to 18 grams of protein per loaf. However, when using just 1.2 ounces (a little over 2 tablespoons) of pea protein isolate, I can get 24 – 25 grams of protein in a loaf of bread (depending upon the brand). The pea protein imparts a sourdough flavor to the dough.
Pea Protein Isolate Substitute
If you’re lugume intolerant, use brown rice isolate/protein powder instead. However, it does not impart a sourdough flavor.
Super Boosted Protein
You can boost the protein even more by adding in some Raw Shelled Hemp Seeds.
A delicious high protein gluten free bread recipe to help balance the nutrition in your diet.
Ingredients:
- 1 cup + 2 tablespoons water
- 1/4 cup unsalted melted butter and slightly cooled (or oil*)
- 2 tablespoons honey (or sugar)
- 2 large egg whites
- 1 large whole egg
- 1 teaspoon apple cider vinegar
- 1-3/4 cups + 2 tablespoons Cup 4 Cup Gluten Free Flour
- 3/4 cup potato starch
- 2/3 cup millet flour (or oat or sorghum flour)
- 1/4 cup golden flaxseed meal**
- 2 tablespoons unflavored unsweetened gluten free pea protein isolate powder (or additional Cup 4 Cup Flour)
- 2-1/4 teaspoons instant dry yeast
- 1 teaspoon salt
Instructions:
- Preheat the oven to 350ºF. Oil an 8x8x4-inch (or 9x5-inch) loaf pan; set aside.
- In the bowl of your bread machine (I use a Breadman with Gluten Free Setting, add the water, melted butter, honey, egg whites, whole egg, and apple cider vinegar.
- In a medium-sized bowl, whisk together the Cup 4 Cup Flour, potato starch, millet flour, flaxseed meal, pea protein isolate, yeast, and salt.
- Add the dry mixture to the wet mixture and follow your bread machine instructions for its gluten free setting. Mid the mixing cycle, using a silicone spatula, scrape the sides and bottom of the bread bowl to mix in all of the dry flour.
- If your machine does not have a gluten free setting, bake on the longest cycle such as wheat bread. If desired, after mixing and just prior to the rising cycle, remove the mixing paddle to prevent a large hole from forming in your bread.
- Remove from the machine and allow to cool completely on a wire rack, about 2 hours.
- In the bowl of your stand mixer, combine the water, melted butter, honey, egg whites, whole egg, and apple cider vinegar.
- In a separate bowl, whisk together the Cup 4 Cup Flour, potato starch, millet flour, flaxseed meal, pea protein isolate, yeast, and salt. Add all at once to the wet mixture. Work your way up to beating it on medium-high speed for about 6 minutes.
- Scoop into the prepared pan, sprinkle the top with a little water, and smooth out using a silicone spatula.
- Bake on the center shelf for 1 hour and 30 minutes.
- Remove the bread from the oven and immediately remove from the pan. Transfer to a wire rack to cool completely, 2 hours or until no longer warm.
Tips
*Using oil creates a crunchier outer crust.
**Brown flaxseed shows through after baking where golden does not.
Cup 4 Cup Ingredients: Ingredients. Cornstarch, White Rice Flour, Brown Rice Flour, Milk Powder (*rBST-Free), Tapioca Flour, Potato Starch, Xanthan Gum.
The top is quite brown after 1 hour in oven at 350. Is that normal?
Barb,
Yes, dark brown is normal. If you look up your standard, both of bread in the store, it is quite dark.
Carla
This turned out so good! My first time making bread of any kind, much less GF, and I’m very happy with it. It’s crusty on the outside, tender and chewy on the inside, and the flavor is just perfect. I’ll be making it on the regular!
I am looking forward to trying this recipe but don’t have the unflavored pea protein. Do you think dry milk powder could be a substitute? or best to stick with just extra Cup 4 Cup. Thanks!
Georgia,
Unfortunately, there really isn’t a good substitute for the pea protein powder other than brown rice protein powder. It has a chewy texture and is extremely high amounts of protein for a high-rise. If you wish to try cup for cup flour as a substitute, do so please report back on how it goes. Milk protein powder will definitely not work because it does not absorb any liquid.
Carla