High Protein Gluten-Free Wholemeal Bread
Packed with wholesome ingredients and a serious protein boost, this High Protein Gluten-Free Wholemeal Bread is the perfect addition to your healthy baking repertoire. Made with a blend of gluten-free wholemeal and chickpea flour, psyllium husk for a hearty texture, and nutrient-dense chia and mixed seeds, this bread offers a satisfying bite that's both gluten-free and nutritionally rich. The combination of eggs, olive oil, and apple cider vinegar ensures a moist and tender loaf that’s easy to slice and perfect for sandwiches, toast, or pairing with your favorite spreads. It’s quick to prepare, with just 20 minutes of hands-on effort, and bakes to a golden-brown perfection in under an hour. Whether you're gluten-intolerant or simply seeking a healthier bread alternative, this recipe is a game-changer for hearty, homemade bread you can feel good about.
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Recipe Information
Ingredients
- 250 grams Gluten-free wholemeal flour
- 50 grams Chickpea flour
- 20 grams Psyllium husk powder
- 7 grams Baking powder
- 5 grams Salt
- 20 grams Chia seeds
- 50 grams Mixed seeds (e.g., sunflower, pumpkin)
- 3 large Eggs
- 300 ml Water
- 30 ml Olive oil
- 15 ml Apple cider vinegar
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan with olive oil or line it with parchment paper.
In a large mixing bowl, combine gluten-free wholemeal flour, chickpea flour, psyllium husk powder, baking powder, and salt. Mix well.
In a separate bowl, whisk together the eggs, water, olive oil, and apple cider vinegar until well combined.
Add the wet ingredients to the dry ingredients and mix until a thick, cohesive dough forms.
Fold in the chia seeds and mixed seeds until evenly distributed throughout the dough.
Transfer the dough into the prepared loaf pan and smooth the top with a spatula.
Optionally, sprinkle additional seeds on top for garnish.
Bake in the preheated oven for about 50-55 minutes, or until the bread is golden brown and a skewer inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing. Serve and enjoy!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 243.6 g | 89% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 10.5 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 376 mg | 29% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1980 mg | 42% | |
*The % Daily Value 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.
