Gluten Free Protein Bread
Ingredients :
Wet Mix
- Boiled milk – ½ cup (warm, not hot)
- Dahi (curd) – 1 tbsp
- MCT oil – 1 tbsp
- Vinegar – 1 tsp
- Salt – to taste
- Erythritol – ½ tsp
Dry Mix
- Gluten-free atta – 1 cup
- Protein powder – 1 scoop
- Baking powder – 1 tsp
Leavening (add last)
- ENO – 1 full packet
Equipment
- 6–7 inch round oven dish / cake pan
- Mixing bowl
- Spatula or whisk
- Oven
Method:
01
Prepare milk
- Boil milk and let it cool slightly until warm (not hot).
02
Preheat oven
- Preheat to 170–180°C. Lightly grease the cake pan. Very little.
03
Make wet mix
- In a bowl, add milk, dahi, MCT oil, vinegar, salt, and erythritol. Mix gently until smooth and cream-like.
04
Prepare dry mix
- In a separate bowl, mix gluten-free atta, protein powder, and baking powder.
05
Combine
- Add dry mix to wet mix. Fold gently — do not over-mix. Batter should stay light and airy.
06
Add ENO (last step)
- Add ENO just before baking.
- Mix once or twice only.
07
Bake immediately
- Pour batter into pan and level gently.
- Bake 25–30 minutes until set and a toothpick comes out clean.
08
Cool & slice
- Cool for 10 minutes, then slice into 7 pieces.
Calorie Breakdown (Ingredient-wise)
- 1 cup gluten-free atta → 400 kcal
- 1 scoop protein powder → 120 kcal
- ½ cup skim/toned milk → 45 kcal
- 1 tbsp dahi → 10 kcal
- 1 tbsp MCT oil → 115 kcal
- Baking powder + ENO → 10 kcal
- Vinegar + erythritol → 0 kcal
Total Calories (Whole Bread)
- ≈ 800 kcal
Estimated Nutrition (Whole Bread)
- Calories: ~800 kcal
- Protein: ~37 g
- Carbohydrates: ~90 g
- Fat: ~22 g
Nutrition Per Slice (7 slices)
- Calories: ~114 kcal
- Protein: ~5 g
- Carbohydrates: ~13 g
- Fat: ~3 g