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Low Carb Bread Mix

Australia’s Lowest Carb Bread! One serve of Protein Bread has just 1.7g of carbs. That’s 95% less carbs than regular bread!

One packet of Protein Bread Mix makes…

1 loaf of Protein Bread = 10 serves of 2 slices

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So how does it taste?

You’ll never have to miss out again! You can have toast for breakfast, sandwiches for lunch, and burgers for dinner. Make croutons, focaccia, bread rolls, garlic bread and more with this versatile mix.

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“I have been a huge fan of Protein Bread ever since I first tried it. I love bread but hate the unwanted side effects from eating too much of it, which makes Protein Bread so amazing! I can indulge when I want and still keep my carbs down? Thank you!!”

Alana McDiarmid - - 8 Weeks to Wow

Ingredients

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Golden flaxmeal, lupin, whey protein, pea protein, almond meal, psyllium husk, linseeds, coconut flour, kibbled sunflower, gluten-free baking powder (bicarb soda, cream of tartar), sunflower seeds, chia seeds, natural flavour (plant extract), salt.

CONTAINS LUPIN, MILK AND ALMOND.
May contain pieces of other nuts and sesame.

 

Made with love in Sydney, Australia from at least 90% Australian ingredients.

 

Nutritional Info

Servings per package: 10
Serving size: 83 g (2 slices)
per serve per 100g
Energy 481kJ 115Cal 1370kJ 327Cal
Protein, total 17.4g 48.5g
- gluten 0mg 0mg
Fat, total 3.3g 9.8g
- saturated 0.7g 2.1g
Carbohydrate 1.7g 4.8g
- sugars 1.3g 3.8g
Dietary Fibre 9.1g 27.0g
Sodium 241mg 663mg

^Nutritional values are based on using egg whites and are averages only and are subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients. #Compared to: Bread, from white flour (NUTTAB 2010)

To prepare one Protein Bread loaf, you will need:

1 ¾ cups of water (440mL)
2 whole extra large eggs (or 100mL egg whites)
• 1 tablespoon of white vinegar (20mL)

Prepare
Preheat a fan-forced oven to 180°C and line a small loaf tin with baking paper.

Mix
Empty contents of this pack into a large bowl. In a separate bowl, whisk together water, eggs and vinegar. Pour the wet mix into the dry mix and gently fold until just combined.

Pour
Pour the mixture into your lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and sprinkle with your favourite seeds.

Bake
Place on the top shelf of pre-heated oven and bake for 30 minutes, then rotate tin and bake for 30 minutes more
. After baking, remove from tin and place on cooling rack for 2 hours.

Chill & Slice
For best results refrigerate your loaf
overnight before slicing with a sharp serrated bread knife.

Storage
Bread must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in sandwich bags for up to 3 months.

 

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