Gluten Free, low GI, high protein, high fibre, low carb “Super Bread”

Well I’ve really excelled myself this time – finally got the recipe that is similar/acceptable to bread. Its fluffy, little delicate but holds together pretty well and tastes good! My secret ingredient this attempt was 1 cup of grated broccoli stumps (woo hoo my favourite healthy food is now in my bread!). The only problem is I never measure “that” well… so this may need another edit next time sorry!

Ingredients

• 2 1/2 tsp yeast
• 1/2 cup Fibergy*
• lukewarm water
• 6 organic eggs
• 2 Tbs nut butter
• 1 cup grated broccoli trunks
• 1 Tbs chia seeds
• 1 cup organic protein powder
• 1 tsp salt
• 2 tsp baking powder
• 1 tsp Xanthan gum
• 1 Tbs or more coconut, oat or flour of choice if needed to thicken mixture
• 1 Tbs nutritional yeast optional
• 1 Tbs macha powder optional
• 1 tsp xylitol optional
• 1/2 – 1 cup seeds of choice

Method

1. Mix yeast and Fibergy with enough warm water to make a runny paste, let sit for 15 minutes – the inulin in Fibergy will feed the yeast
2. Combine all dry ingredients
3. Add remaining ingredients and mix (you may need to warm the nut butter up and/or take extra effort to incorporate)
4. Let sit for 10 minutes for chia seeds to absorb and thicken to around cake mixture thikness
5. Sprinkle some extra seeds on top
6. Set on cake setting if using bread machine, of pour into loaf tin (cover with alfoil to prevent top burning) and bake 150 degree for around 25-40 minutes – check with skewer. You may need to pop bread machine tin in oven if not completely cooked through but it won’t take long and remember to cover with alfoil
7. Cool on rack
8. Freezes really well, toasts really well 😋

I hope you enjoy 🌸

I have heaps of gluten free, low GI recipes in my blog posts you may like

Fibergy is what I use (it’s tasteless and has soluble and insoluble fibre) but I am sure you could use flax or other fibre powders