3-INGREDIENT GLUTEN-FREE BREAD THAT WILL KEEP YOU IN FAT-BURNING MODE ALL DAY LONG
A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye, and a cross between wheat and rye called triticale. A gluten-free diet is primarily used to treat celiac disease. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications. Initially, following a gluten-free diet may be frustrating. But with time, patience and creativity, you’ll find there are many foods that you already eat that are gluten-free and you will find substitutes for gluten-containing foods that you can enjoy. There are lots of great reasons to eat less bread – and note that I definitely said “less,” rather than “none.” A lot of people choose not to eat bread at all, while others simply cut out white bread. But what about things like muffins, biscuits, bagels, and rolls? I’m a Southern girl, I don’t think I’ll ever be able to give up biscuits entirely. There are even times when I just want white bread – for turkey sandwiches after Thanksgiving, for example! Eating less bread is definitely beneficial, so don’t worry if you can’t or don’t want to stop eating it completely. That’s a personal choice – as is choosing to eat white bread, or replacing it with wheat or rye. I just want to present some of the advantages if you want to know exactly why to eat less bread.
If you have been following a low carb or grain-free eating plan and thought you had to give up on bread, this two-ingredient version will make you lose your mind.
It has no grains or flour of any kind – just eggs and whey protein. That means practically zero carbs (just the ones coming from the whey, about 4g for the whole loaf).
And it’s fabulous. It’s pure fat and protein, so it’ll keep you in a fat-burning, energy-producing ketogenic state. It’s also a near perfect replacement for normal bread, from texture to taste.
BULLETPROOF BREAD RECIPE FOR KETO, LOW CARB BREAD:
Makes 1 Loaf
Oven 325 degrees
Ingredients:
6 pastured eggs, separated
1/2 cup grass-fed Bulletproof Whey Protein (or your favorite grass-fed plain whey protein).
Preheat oven to 325 degrees. Use middle rack and remove any racks above as bread will expand while baking.
Generously butter a loaf pan/dish (I use a ceramic one).
Beat 6 egg whites until stiff peaks form – a hand mixer on high works well.
Add the whey and the 6 yolks, blend gently on low just until fully incorporated. Batter will be fluffy.
Pour batter into prepared dish and place in oven. Bake for 40 minutes. Remove and allow to cool completely. Loaf will sink to a normal height. Once fully cooled, release from dish, slice and serve.
Leftovers will keep in the fridge for a few days. Reheating recommendation: Heat a skillet to medium-high and add ghee or grass-fed butter, sear bread slices in skillet until lightly toasted on each side, about 30 seconds per side. Do not overheat.
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