Protein Fitness Baguette
Egg white, almond flour, and soy protein isolate make this baguette much richer in protein than ordinary baked bread, while psyllium, pectin, and xanthan help it hold together without grain flour. Coconut flour adds some fiber and helps the crumb stay drier and more stable after cooling. It works well as a low-carb bread for sandwiches and toast.
Combine egg white (240 g), table salt (2 g), and citric acid (1 g), stir briefly, and leave at room temperature. In a separate bowl thoroughly mix almond flour (110 g), soy protein isolate (22 g), coconut flour (13 g), psyllium (10 g), pectin (10 g), xanthan gum (6 g), and baking soda (2 g) so that no dense lumps remain.
Add the dry mixture to the egg white (240 g) and work it well with a silicone spatula until you get a thick even dough. Transfer the dough into a baguette mold or shape it into a long loaf on parchment, then smooth the surface with a spoon dipped in water.
Bake in a preheated oven at 140-150 C for 50-60 minutes until the crust becomes deeply golden and the center is set rather than wet when pierced. Let the loaf rest in the mold for 10-15 minutes, then move it to a rack and cool completely for at least 2 hours so the crumb can stabilize before slicing.
(7)
- :
- :
- :
- :
- : ,
- :
- :
If you have any questions about the recipe "Protein Fitness Baguette", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
