Flourless Protein Bread
This protein-packed low-carb loaf skips the flour entirely and comes together in just a few minutes of mixing. The combination of flaxseed, ground almonds and low-fat quark makes for a filling, nutty bread that's perfect for everyday eating. If you like, stir in some sun-dried tomatoes, olives or feta to give the loaf a little something special. Add a smear of cream cheese or your favourite plant-based spread on top, and it's simply delicious.
Ingredients
- 140 g flaxseed, ground
- 140 g ground almonds
- 1-1.5 tsp salt, to taste
- 1 sachet baking powder, about 15 g / 1 tbsp
- 300 g low-fat quark, or thick Greek yogurt / fromage blanc
- 5 eggs
- sunflower seeds, for topping, as much as you like
- about 50 g sun-dried tomatoes, feta (diced) or olives, optional, to jazz it up
- pumpkin seeds, optional, as an alternative topping
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 10 Servings |
|---|---|---|
| Calories | 210 kcal | 2,100 kcal |
| Carbohydrates | 4 g | 40 g |
| Protein | 11 g | 110 g |
| Fat | 15 g | 150 g |
| Fibre | 4 g | 40 g |
| of which sugar | 1 g | 10 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 150C (fan 130C) and line or grease a loaf tin.
- Put the ground flaxseed, ground almonds, salt and baking powder into a large bowl and briefly mix the dry ingredients together.
- Add the quark and the 5 eggs and stir everything into a smooth, even batter. If you like, fold in the sun-dried tomatoes, diced feta or olives now.
- Spoon the batter into the loaf tin and scatter a generous layer of sunflower or pumpkin seeds over the top.
- Bake at 150C (fan 130C) for about 40 minutes, until cooked through. Note: because there's no gluten, the bread can be a little crumbly. That's completely normal and nothing to worry about.
Cooked it? Tell us how it turned out.
Did you like it? Rate this recipe
Nutrition facts per serving (estimate)
| Calories | 210 kcal |
|---|---|
| Carbohydrates | 4 g |
| Protein | 11 g |
| Fat | 15 g |
| Fibre | 4 g |
| of which sugar | 1 g |
Frequently asked questions
Is this bread really gluten-free?
Yes. Since it contains no wheat flour or other gluten-containing ingredients, the loaf is naturally gluten-free.
Why is my low-carb bread so crumbly?
It's down to the lack of gluten, which normally acts as a binder. A generous spread on top helps hold each slice together nicely.
Can I swap out the flaxseed for something else?
You can use 100 g ground flaxseed and 100 g ground almonds, then replace the remaining 80 g with oat bran.
How long does this bread keep?
Stored in the fridge it keeps for about 3 to 4 days. It also freezes well if you slice it first.
Comments
No comments yet. Be the first to write one!
Thanks for your comment! We will review it and publish it shortly.