Gluten-free egg white protein powder replaces whey protein, or dry milk powder and amaranth and sorghum replace soy and bean flours. Try this healthy, high protein blend for flavorful breads with soft, moist texture- and no crumbly grit!
This recipe was adapted from a recipe which appears in Gluten-Free Baking with The Culinary Institute of America by Richard J. Coppedge Jr., C.M.B., called "Flour Blend 5."
Prep Time: 10 minutes
Total Time: 10 minutes
- 2 1/2 cups white rice flour
- 2 1/2 cups tapioca flour
- 2 cups amaranth flour
- 1 1/2 cup sorghum flour
- 1 cup superfine brown rice flour (see tips)
- 1 cup gluten-free egg white protein powder (see tips)
Makes approximately 3 pounds
Authentic Foods makes Superfine Brown Rice Flour, a powdery product, smoother and less gritty than other brown rice products.
NOW Foods makes 100% pure, gluten free egg white protein powder.
Use this mix to make High Protein Gluten-Free Breakfast Bread
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.