Old Fashioned White Loaf Bread
 

You will swear that grandma made it. It has a crusty exterior and a soft but chewy-pulley interior - similar to french bread. You will not be able to tell that this is a low carb product.

LOW CARB OLD-FASHIONED WHITE LOAF BREAD. By Ruth A. Wingo;

Preheat oven to 325F. DO NOT GREASE PAN. Parchment paper MUST be used only on the base,

Put these in your mixer’s mixing bowl:
12 egg whites (at room temperature)

Mix these together in a cup
2 teaspoons cream of tartar
2 pinches of salt
2 Tablespoons dried buttermilk powder
1 tablespoon + 1 teaspoon xanthan gum

Put this in food processer and “sift”
1 cup Now (brand) whey protein isolate, natural unflavored



Measure out into a small container:
2 tablespoons glycerine

Turn mixer on high and beat egg whites, adding contents from the cup when eggs become frothy. Beat about 6 minutes until you can hold the mixing bowl upside down and egg whites will not fall out. Eggs will have a creamy texture due to the xanthan gum.

Scoop about ¼ of the beaten eggs into a very large bowl. Now sprinkle about ¼ of the powder from the food processor onto the egg whites in the large bowl. FOLD to incorporate (do not stir!), turning the bowl as you fold. Repeat until all eggs and dry ingredient has been incorporated.

Very carefully - but quickly - fold in the glycerine being very careful not to deflate the mixture.

Immediately pour into loaf pan and smooth top. Place in oven and bake 45 minutes. Turn off oven. Quickly flip loaf pan UPSIDE DOWN in oven (using a large bowl's rim to support the pan). Leave in oven one hour with door propped opened about 3”.


Remove from oven and allow to cool upside down to room temperature. DO NOT CUT BEFORE IT IS COOL AS IT WILL DEFLATE! Slide knife around sides of pan to free. Slice with electric knife (to prevent compressing bread. It is egg whites, remember?) Refrigerate and/or freeze.

This bread is wonderful for bread and butter and cinnamon toast. Although it is a substantial bread, an even more substantial recipe would be better for tuna sandwiches, etc. That recipe is next on my list.

Entire recipe is 10 servings with 4.3 carbs and 70 calories each.

Sounds interesting. I may have to give this recipe a try when I get all the ingredients. Thanks for posting it.