Lupin flour, golden flaxmeal, whey protein, egg white powder, pea protein, linseeds, kibbled sunflower, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), salt, chia seeds.
CONTAINS LUPIN, MILK AND EGG. May contain tree nuts and sesame.
Made with love in Sydney, Australia
Australia’s Lowest Carb Bread, with just 1.7g of carbs per serve!
That’s 95% less carbs than regular wholegrain bread!#
You’ll never have to miss out again! You can have toast for breakfast, sandwiches lunch, and burgers for dinner. You can even make focaccia, rolls or bagels with this versatile mix. One packet makes 20 slices, so it’s great value for money.
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| ✅ LOW CARB | ✅ GLUTEN FREE | ✅ HIGH PROTEIN |
Macros per
Protein 17g • Fat 4g • Carbs 1.7g
To made a loaf of Protein Bread, you will need:
- Contents of this pack
- 440ml (1 & 3/4 cup) water
- 2 large eggs
PREPARE – Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper – or use a silicone tin.
MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs & water. Pour the wet mix into the dry mix and gently fold until just combined2.
POUR – The mixture into lined loaf tin and spread evenly. Sprinkle with your favourite seeds if desired.
BAKE – Place on top shelf of pre-heated oven and bake for 60 mins. After baking, remove from tin and place on cooling rack for approx. 1 hour.
CHILL & SLICE – For best results, wrap in a tea towel & refrigerate 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 freezer (-18°C) for 3 months (portion in sandwich bags).
2 Quick tips for the perfect loaf
- Use a small loaf tin 9cm x 20cm. A larger tin will result in a wider, but not as tall loaf.
- Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising.
