Protein Bread
So what's the secret to making this gluten, dairy, sugar & yeast-free bread? Well, it's made out of meat! Now, before I lose you, there are a couple of key reasons why I encourage people to choose this bread over others.
Firstly, it does wonders for your blood sugar - it does the hard work for you by bringing 10g protein and 6g fibre per slice. It's nutritionally abundant, easy to make and problem soles the concern of ensuring you're achieving your protein requirements when you just want toast. Finally, it tastes delicious!
If you want to use chicken or turkey mince you can, if combining 50% of either with beef or pork mince then follow the recipe as is. However, if you just want to use chicken or turkey then you need to add in a little fat to stop the loaf from becoming too dry. You have a choice - either blend 1.5 tablespoons of melted butter, olive or avocado oil into the mince or switch out 40g oats for ground almonds. Everything else stays the same.
The recipe makes 1 loaf.
Key Facts
- Dairy & gluten free
- Sugar & yeast free
- Nutritionally dense
- Absolutely delicious
Ingredients
- 500g beef or pork mince
- 175g gluten free oats
- 175g buckwheat groats (or use flour)
- 3 large eggs (if small/medium use 4 eggs)
- 1 teaspoon bicarbonate of soda
- 1 tablespoon apple cider vinegar
- Large pinch salt & fresh black pepper
- Optional - 1 tablespoon Chinese 5 spice
Preparation
01
Preheat your oven to 190°C & grab a loaf tin. I use silicone so it doesn’t need greasing or lining but if using a regular tin line with parchment.
02
Blend buckwheat groats to a flour, then blitz in oats until flour like too. Transfer to a large bowl with bicarbonate of soda & seasonings.
03
.Add mince to the blender with the eggs, blitz until you have a smooth paste then pulse in the dry ingredients. Add the vinegar & pulse again.
04
Transfer to your loaf tin & bake in the centre of the oven for 35-40 minutes until golden & the crust sounds hollow when knocked on.
05
Leave to cool on a wire rack then refrigerate for use within 4 days or slice & freeze for up to 3 months.
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
