Low-carb white bread

Mix water (600 g) and milk (100 g) until smooth.

Add chicken eggs (200 g) and whisk.

In a separate bowl, combine albumin (60 g), protein (60 g), xanthan gum (3 g), baking powder (2 g), salt (5 g), and vanillin (0.5 g).

Gradually add the dry mixture to the liquid and blend with an immersion blender until the batter thickens.

Add sweetener (to taste) and mix briefly again.

Cover the bowl with the batter and let it sit at room temperature for 30–40 minutes.

Transfer the batter to a mold measuring 20×10×5 cm.

Preheat the oven to 180 °C.

Bake the bread for 45–50 minutes until it has a firm structure and a light crust.

Remove the bread from the mold and let it cool completely on a rack.

Slice only after it has completely cooled.