OAT-FREE GLUTEN-FREE PROTEIN BREAD LOAF
(MACRO-VERIFIED)

Preheat your oven to 375°F (190°C). No initial high-heat blast is needed for a loaf. Line an 8-inch loaf pan with parchment paper or grease well with coconut oil.

Whisk all dry ingredients together very thoroughly in a large bowl. The glucomannan and PHGG must be evenly dispersed throughout the flour mixture to ensure proper binding without gluten. Sift the rice flour and potato starch first for the smoothest texture.

Mash the bananas thoroughly (360g by scale). Whisk in applesauce or pumpkin puree, eggs, monkfruit sweetener, vanilla, and 315ml plant milk. Pour wet into dry and fold gently until just combined. Rest 3-5 minutes so fibers and protein hydrate. The batter will be thick but should still pour with help of a spatula. If too thick, fold in up to 30ml more plant milk.

Pour batter into prepared pan and smooth the top. Bake at 375°F/190°C for 40-50 minutes. Start checking at 38-40 min — loaf is done when a skewer comes out mostly clean from the center and the top is well browned and springs back when pressed. Cool in pan 15-20 minutes, then lift out to a rack until fully cool.

For maximum gut health benefits, wrap the cooled loaf and refrigerate overnight (at least 12 hours) before slicing. This retrograde process converts some starches into RS3 resistant starch, which feeds beneficial gut bacteria. Toast or briefly rewarm slices as desired.