When it comes to the commercial sliced white bread we all ate growing up, I’m getting real close to that texture and neutral flavor with this recipe. I made an outstanding tuna sandwich today and didn’t have to suffer the taste of flax! This “white bread” version has a much softer texture than my darker version. This bread is not the slightest bit crumbly, thanks to the chia gel.
This quick bread is suitable for all those who have reached the nuts and seeds rung of the Atkins OWL carb ladder and for Keto followers. With the whey protein, this is not suitable for Primal-Paleo followers.
You can get chia seeds at most health food stores, Whole Foods, probably Trader Joe’s, and also order them from a variety of on-line sources, including Netrition.com as well as most on-line pharmacy companies. I always grind the seeds in a blender or coffee grinder so they will be less visible in my baked goods and so it will gel up faster. White chia seeds are preferred in this recipe, but I have made it with the dark chia seeds as well (or a mixture of the two.
CHIA GEL RECIPE: In a small lidded jar mix 1 T. ground chia with 9 T. water. Screw lid on and shake it up every 3-5 minutes or so until it gels up (about 10 minutes total). Any leftover gel will keep in the refrigerator for about a week for making more bread or chia puddings/shakes.
This bread is more suited to cold sandwiches, as it doesn’t toast any better than most non-flour low-carb breads do. It will brown nicely and firm up enough for spreading jam or jelly but it’s never going to get that crunchiness or toasted grain taste we all love that real flour can yield. 🙂 Just not gonna happen. No big surprise there..
Note: To bake a larger batch, cook in a conventional 350º oven. Make 8 recipes and spoon/spread into an 11½”x16½” steel pan lined with parchment on the bottom and up the long sides. Just oil the short sides of the pan. It cooks in 10-11 minutes (longer for browner crust). I found the texture and flavor to be just about the same as cooking in the microwave. Large batch makes 12 small slices, each contains 2.93 net carbs.
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1 large egg, beaten
1 tsp. olive oil
½ T. chia gel (made by the recipe above)
1½ T. water
2 T. whey protein powder, unflavored, unsweetened
¼ c. almond flour
½ tsp. baking powder
DIRECTIONS: In a small mixing bowl, beat the egg, olive oil, chia gel and water together until smooth. Measure the dry ingredients on top and stir to blend well. Pour into square baking dish that is at least 1″ deep. Microwave on HI for 1 minute. Center will be dry to the touch when it is done. Cook few seconds longer if needed. Tip out onto cutting board and cool a few minutes. Slice laterally as evenly as possible into two thinner slices and enjoy any way you would normally use sliced white bread!
NUTRITIONAL INFO: Makes 2 slices. Entire recipe contains:
358 calories, 26.4 g fat, 8.1 g carbs, 3.3 g fiber, 4.8 g NET CARBS (both slices!), 32.4 g protein, 454 mg sodium
69 thoughts on “Individual White Bread”
This came out good. I made the recipe as shown, but cooked it in 2 of the microwave omelette “pans” about the size of an english muffin. I was able to slice each piece to get 4 pieces of bread. I made tuna melts. Even at the thinner size, the bread held together well and did not impart much flavor. Great recipe! Thank you.
By the way, now I’ve made this recipe 3 times. The last time I made grilled cheese sandwiches with the finished, sliced bread, and they came out great! The secret to getting a nice browning is to sprinkle a little parmesan cheese mix in the butter in the pan, then putting the cut side down on top of the cheese and push and wiggle it a bit to get the cheese to stick to the bread. Then put the remaining cheese on top of each piece. You may need to cover, because you will be putting the sides together after they have melted and not turning. You’ll need to carefully (but quickly) scrape the bottom of each piece so that you don’t leave the yummy crispy cheese on the pan instead of on the bread. Use great cheese and it’ll be wonderful.
Well clever you, Wendy!! I’m going to try that! and thanks so much for sharing your tip here for other subscribers to see. 🙂
I look forward to hearing how it works for you. I think the choice of pans is important too. You are welcome, of course, but thank you for all your wonderful recipes. I get your recipes on facebook and find myself looking at them and using them quite often, but this is the first time I thought I had something to contribute. Thanks!!
Can you use unflavored soy protein powder instead?
Haven’t see the product….what kind of store?
I answered on your other post. I order it on-line because most grocery stores do not carry it. Natural grocers carries it, if you have one of those nearby. Try Amazon.com or Netrition.com.
Soy protein powder has an awful taste and I don’t think you’ll like the results. Nothing I ever tried with soy protein came out well for me and I finally tossed mine out. But it’s not a major ingredient investment, so try it one time. Heck, you might like it.
I’m having a hard time finding unflavored whey protein….suggestions?
I order mine on-line (NOW brand) wherever I can find a good deal on it. I have ordered it from Netrition.com, Amazon, Vitacost.
Hi Peggy! I was wondering if you can make this without the microwave? Can it be baked in the oven? Thanks you for a great looking recipe. Can’t wait to try it!
I have no idea, but probably so. I’ve just never done it that way. Try it. But mix it up in a bowl and pour into a GREASED dish or pan. Bake it maybe at 350º for 15-20 minutes? Just watch it as ovens vary. I feel certain it will not cook up “white” like my photo in a conventional oven. Would love to hear back on your results, Rebecca.
Today, 2 Tlbs of golden flax meal were substituted for half of the almond meal and I really liked it. Since our bread is cooked in small cream brulee dishes, we get two “buns” from 1 recipe and again, I like the thinner pieces of bread. Today’s BLT’s were to die for. You’re a genius!
I’ll have to try that some time. Sounds like you ended up with a bread somewhere between the white one here and my darker version of microwave chia bread here: https://buttoni.wordpress.com/2012/07/30/individual-dark-bread/
How about pysillium husk as a substitute for chia? It gels up nicely
Might work, but might make it rubbery if you get too much. I have no idea how much, as I’ve not done much baking with psyllium. I’d start out with only 1/2 tsp. to play it safe. Not making any promises it will work, mind you. I’d love to hear back on your experiment results. Inquiring minds want to know. 🙂
Thank you for the recipe, Peggy. I just ordered my protein powder yesterday, and will be trying this as soon as it arrives.
You’re gonna love this bread, Katie. One of my best recipes.