Protein Bread – A Turkey Sandwich!

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“Anna, I made your protein bread and it didn’t rise at all! It came out flat. What did I do wrong??”

I get this kind of question a lot.

And my answer is always the same:

Protein breads don’t rise. They don’t rise like regular breads do. What you put into your bread loaf is usually what you get out of it – size wise. So you really have to make sure your mix reaches all the way to the top  of your baking pan. Otherwise, if you expect it to duplicate or triplicate in size, you’ll end up with a flat bread and a sad expression of boo-hoo-hoo.

That’s because most of the protein breads I make are ‘flourless’ and not as fluffy as regular breads. They’re also yeast-free. There ARE ways to bring volume back into the equation (by using sorghum flour or buckwheat flour etc) but I prefer to make my breads this way because it’s easier to make them (you just blend a bunch of ingredients and bake the mix as opposed to rolling a dough, kneading it, waiting for it to rise, etc) and they end up higher in protein. This goes for all the breads recipes here as well as the protein breads in my cookbook and in the Protein Pow App – they’re all designed to be baked all the way to the top of your bread loaf pan.

That being said, there are ways to work with flatter breads. Take for example this bread right here. It was fantastic!!!!! Moist, bready, and absolutely perfect for my filling of mayo, turkey bread, avocado, and salady stuff.

I baked it purposely flat (i.e. I filled the batter only halfway in the pan) because I wanted to show you what you can do with flat breads.

What I did was this: once the bread came out of the oven, I sliced it in half vertically and then cut three horizontal slices from each half (see the rough illustration above). That way, I ended up with six square slices of bread!


1/4 cup unflavored whey protein powder
1/4 cup pea protein powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup gluten-free rolled oats (or regular)
1/8 cup organic flaxseed
1 cup  liquid egg whites


1. Blend everything together using a food processor, immersion blender, or regular blender. You’ll get a pretty liquidy mix.

2. Pour this mix into a large silicone bread pan, (I prefer using silicone because you don’t need to grease it – everything just pops right out) and bake at 170 C (338 F) for about 30-35 minutes or until, when stabbed with a knife, your knife comes out clean. Allow it to cool before slicing and slice it either vertically into ten little slices or horizontally into six like I did.

Macros per slice (out of 6):

15.35g protein
8.9g carbs
2.1g fat
2g fiber

Consider flavoring your bread too. You can use chopped sun dried tomatoes, chopped garlic, chopped olives, herbs like rosemary, parsley, or dill. You can also add spices to it – cardamon is especially tasty in bread as are fennel seeds.

To bring down the carbs considerably, consider subbing the oats for some broccoli! Like I did when I made my broccoli protein bread.

Whatever you do though, enjoy your protein bread. Fill it with all sorts of deliciouness. Make a BLT. Make a turkey sandwich like I did. Stuff it with pastrami. With cheese. With  hummus and roasted red peppers. With cream cheese and salmon. With pate. With apples and brie or roast beef and grass-fed butter. The sky’s the limit. And who doesn’t love a good sandwich?

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