GLUTEN-FREE ALMOND FLOUR PROTEIN BREAD

Name: Gluten-Free Almond Flour Protein Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 slices
Cuisine: American
Ingredients: 200g almond flour; 60g unflavored whey protein powder; 4 large eggs; 60ml olive oil; 1 tsp baking powder (gluten-free); 1/2 tsp salt; 1 tbsp apple cider vinegar

This soft, fluffy gluten-free bread made with almond flour and protein powder is a nutritious and satisfying addition to any meal. Packed with approximately 18 grams of protein per serving, it provides a perfect balance of macros to fuel your day and support muscle recovery. The delicate crumb offers a tender bite with a subtly nutty flavor, making it incredibly versatile—ideal for hearty sandwiches, crispy toast, or simply enjoyed on its own with a smear of nut butter or jam. Its low-carb, gluten-free profile makes it suitable for various dietary needs, and vegan options can be easily achieved by swapping out the eggs for flaxseed or chia seed alternatives. For best results, ensure your ingredients are fresh and measure carefully to maintain that light, airy texture. This bread is perfect post-workout to replenish energy and aid muscle repair or as a nutritious prep option for busy weekdays. You can also customize it by adding herbs or seeds for extra flavor and crunch. Store it in an airtight container to keep it fresh and enjoy within a few days or freeze slices for convenient, healthy snacks anytime.

18g

Protein

165

Calories

55m

Total Time

Yield

Recipe Ingredients Instructions Troubleshooting Substitutions Nutrition Panel

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INGREDIENTS

200g almond flour
60g unflavored whey protein powder
4 large eggs
60ml olive oil
1 tsp baking powder (gluten-free)
1/2 tsp salt
1 tbsp apple cider vinegar

STEP-BY-STEP INSTRUCTIONS

Preheat Oven

Preheat your oven to 175°C (350°F) and line a 9x5 inch loaf pan with parchment paper.

Mix Dry Ingredients

In a large bowl, whisk together the almond flour, protein powder, baking powder, and salt.

Add Wet Ingredients

Add the eggs, olive oil, and apple cider vinegar to the dry ingredients. Mix until a smooth batter forms.

Pour and Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes until golden brown and a toothpick comes out clean.

Cool and Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve once completely cooled.

TROUBLESHOOTING GUIDE

Slice is too dry

Try reducing baking time by 2-3 minutes, or add an extra tablespoon of Greek yogurt to the batter.

Not rising properly

Check that your baking powder is fresh (less than 6 months old). Also avoid overmixing the batter.

Gummy texture in center

This usually means under-baking. Use a toothpick to test - it should come out with just a few moist crumbs.

Too dense

Make sure you're measuring protein powder correctly. Too much protein powder can make baked goods dense.

SUBSTITUTION MATRIX

Original	Swap With	Macro Impact
Whey Protein	Casein or Pea Protein	+10% Liquid Required
Greek Yogurt	Cottage Cheese (Blended)	Higher Protein + Sodium
Oat Flour	Gluten-Free 1-to-1 Blend	Neutral
Liquid Egg Whites	2 Whole Eggs	+10g Fat / +90 Cal

USDA Verified

NUTRITION FACTS

12 slices per container

Serving size 1 slice

Amount per serving Calories 165

% Daily Value*

Total Fat 11g14%

Total Carbohydrate 8g3%

Dietary Fiber 3g11%

Total Sugars 2g

Protein 18g36%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.