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Staples & Sauces · Bases
High-Fiber Protein Sandwich Bread
The workhorse loaf: soft crumb, real sandwich structure, and more fiber per slice than most 'whole grain' breads.
91Calories
4.7gProtein
11.2gNet carbs
3.1gFiber
2.2gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 cup minus 1 Tbsp (110 g) whole-grain millet flour
110 g
½ cup (60 g) tigernut flour (chufa)
60 g
⅓ cup + 1 Tbsp (50 g) tapioca starch
50 g
30 g whole psyllium husk (about 6 Tbsp)
30 g
3 Tbsp (20 g) ground flaxseed
20 g
1 Tbsp (12 g) GF baking powder
12 g
2 tsp (6 g) instant yeast (for flavor)
6 g
1 Tbsp (10 g) allulose
10 g
1 tsp (5 g) fine salt
5 g
1⅔ cups (400 g) liquid egg whites
400 g
⅔ cup (150 g) warm water
150 g
1 Tbsp (15 g) apple cider vinegar
15 g
Method
- Whisk the millet flour, tigernut flour, tapioca starch, psyllium, flax, baking powder, yeast, allulose, and salt in a large bowl until evenly blended.
- In a second bowl, whisk the egg whites, warm water, and vinegar until foamy.
- Pour the wet into the dry and stir with a spatula until no dry pockets remain. The dough will look loose — wait. Rest 15 minutes so the psyllium gels and it thickens into a soft, shapeable dough.
- Scrape into a parchment-lined 9×5" loaf pan, smooth the top with wet fingers, and score a shallow line down the center.
- Bake at 375°F (190°C) for 50–55 minutes until deep golden and an internal thermometer reads 205°F. Tent with foil at 35 minutes if browning fast.
- Cool COMPLETELY on a rack before slicing (at least 2 hours) — slicing warm gums the crumb. Cut into 14 slices.
Nutrition facts
Per serving.
Calories91
Total fat2.2 g
Total carbohydrate15 g
Dietary fiber3.1 g
Allulose0.7 g
Net carbs11.2 g
Protein4.7 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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