1/3 Photos of Gluten-Free High Protein Bean Bread
2 hrs 30 mins
Mia in Germany's Note:
"Why not try it?" was the question which led me to this recipe. After reading and studying and thinking about a dozen recipes for different bean breads, I came to the conclusion: Keep it simple. If you want people to feed themselves healthily, it must be done easily. Otherwise they won't do it. At least not here. At least not the client I was thinking of. She's a carny and has definitely not the time nor the possibilities to spend hours in a kitchen - although she's pleasantly compliant to keeping her gluten and lactose free diet. She's a pleasant person anyway, and I'm grateful I met her. Hugs for her because she inspired me to create this simple gluten, egg and lactose free bread! For the bread mix, I used Schaer Brot Mix which is one of the most affordable and well working gluten free mixes I know in Germany and the Netherlands. It's made of cornstarch, rice flour, lupin protein, dextrose, psyllium husks, xanthan gum and salt. Made with yeast it has great baking properties, and the result is a fantastic fluffy white bread. The trick is to knead the dough for a long time. The whey protein I use is lactose free. If you use other bread or flour mixes, please let me know which ones and what results you got! Preparation time includes resting time.
My Private Note
Units: US | Metric
- 2 1/2 cups gluten free bread mix (not self-raising)
- 1/2 lb kidney bean, cooked, drained
- 1 cup lukewarm water
- 2 tablespoons active dry yeast
- 1 teaspoon honey
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/2 teaspoon baking soda
- 1/2 scoop whey, or
- 1/2 scoop soy protein
- 1/4 cup sunflower seeds
- 1/4 cup flax seed
- 1/8 cup sesame seeds
- 1In a mixer bowl, combine bread mix, salt and baking soda with a wire whisk.
- 2Make a well in the center, put the yeast and honey into the well and slowly stir in some of the lukewarm water to just dissolve the yeast.
- 3Let rest while you place the beans, olive oil, protein powder and 1/2 cup of the lukewarm water. Process until the beans are pureed, maybe add a little more water. The mixture should be smooth and creamy.
- 4Dump bean puree and seeds into the flour with the starting yeast and quickly mix.
- 5The dough should have batter consistency, just too wet to make a kneadable dough but not so wet that it is runny. It should be sticky to the touch.
- 6Knead the dough / batter for 10 minutes, scraping down the hooks every now and then.
- 7Cover with foil and a towel and let rise in a warm place for one hour.
- 8Punch the dough down (it should have doubled by now) and let again rise for 30 minutes.
- 9Pour batter into well greased 4 x 9'' loaf pan, smooth with a wet spoon and let rise for another 30 minutes.
- 10Preheat oven to 350 degrees and bake the bread for about 30-40 minutes.
- 11After 30 minutes test if a toothpick inserted into the middle of the bread comes out clean.
- 12Remove bread from pan immediately when done and let cool on a wire rack.
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Nutritional Facts for Gluten-Free High Protein Bean Bread
Serving Size: 1 (638 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1168.4
- Calories from Fat 787
- Total Fat 87.4 g
- Saturated Fat 10.5 g
- Cholesterol 0.0 mg
- Sodium 3659.5 mg
- Total Carbohydrate 70.8 g
- Dietary Fiber 32.1 g
- Sugars 11.5 g
- Protein 40.1 g
The following items or measurements are not included: