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So we’ve all heard about Trim Healthy Mama’s “Nuke Queen’s Awesome Bread” (for which you can find the recipe here). It took over the main THM Facebook group for weeks! People kept asking me if I’d tested it with my baking mix recipe. Little did they know that I had been working on a similar recipe for months. I kept trying and failing, so I abandoned the effort for awhile. However, everyone’s questions prompted me to pick up the project again, and several tries later I finally managed to come up with a result that met my expectations! This versatile bread uses my baking mix (although I’ve provided a substitution suggestion for THM Baking Blend in the “Notes” section of the recipe) and can be used in any THM fuel setting.
You guys know that I try not to set unrealistic expectations with my recipes. I don’t pretend that cooked radishes taste exactly like potatoes. However, radishes are good just as they are – as radishes. Same with this bread. It’s not fluffy white bread made with glutinous flour. However, it’s good, and I enjoy it a lot. If you decide to give it a try, I hope you will enjoy it too!
I love to toast this bread and use it to sop up the yolk from my “dippy eggs”, make a grilled cheese sandwich, top it with peanut butter and strawberry jam…the options are endless!
I love the fact that this bread is so full of protein! It’s very filling.
Here you see a Fuel Pull PB&J. Briana’s Basic Bread + peanut butter made with defatted peanut flour + mashed up strawberries (because this strawberry freezer jam recipe wasn’t a thing yet when I perfected this recipe a few months ago) = PB&J awesomeness!
One of my childhood favorites was toast with peanut butter and chocolate chips. I can still have that! How cool is that?! Briana’s Basic Bread (toasted) + peanut butter + sugar free chocolate chips = nostalgic yumminess. And, of course, my ever-present cup of hot Oolong tea.
Below is a picture of how I rigged up my parchment paper in my bread pan. Fat makes egg whites deflate, so I didn’t want to grease the pan. Neither did I want to use a bunch of parchment paper, so I just cut a strip long enough to cover both long sides and the bottom of my pan. The bread will stick to the short sides, but you can just use a sharp knife to cut it away from the pan. Or you could just use more parchment paper…(I know, I know, I do things a little differently some times…).
I have not tried microwaving this bread, and I honestly have no desire to do so. In my experience, baked goods often have a much nicer texture than microwaved ones.
As always, be sure to check out the “Notes” section of the recipe for answers to frequently asked questions. You can also scroll down below the recipe to the “Suggested products” section to find links to the products I use.
You may also enjoy:
- Starting THM
- my complete picture recipe index
- my other bread and muffin recipes
- my Homemade Bread recipe (THM:E) – no sprouted flour needed!
- my Strawberry Freezer Jam recipe
You can find this recipe in my cookbook, Necessary Food.
My friend Judy from Wonderfully Made and Dearly Loved also has a Fuel Pull bread recipe, which you can see here. Hers calls for THM Baking Blend, so if you have some of that on hand, give Judy’s recipe a try! (I have substitution suggestions in the Notes section of my recipe below for using THM Baking Blend in place of my baking mix, but I have not actually tested my recipe with THM Baking Blend.) Judy has a lot of other great recipes on her site as well, like this Blueberry Cheesecake Bread Pudding that uses her bread recipe (I bet it would work with my bread recipe as well, so you should totally check it out because it sounds amazing!).
Briana’s Basic Bread
Description
This versatile loaf is a Fuel Pull for Trim Healthy Mamas and can be used in any fuel setting. As long as you don’t eat more than 1/3 of the loaf at a time (which would be overkill), you’ll stay in FP mode. Low carb, low fat
Ingredients
- ¾ cup Briana’s Baking Mix
- ½ cup oat fiber
- 1 T Knox gelatin
- 2 tsp. baking powder
- 1 tsp. THM Super Sweet Blend
- ¼ tsp. salt
- 6 T very hot tap water
- 1 ½ tsp. instant yeast
- 1 tsp. honey
- 2 cups egg whites (carton kind works great)
- ½ tsp. cream of tartar
Instructions
- Preheat the oven to 350 degrees. Prepare a bread pan (9″x5″) by cutting a piece of parchment paper wide enough to cover both long sides and the bottom of the pan (see picture above). You can ignore the two short ends for now. Set aside.
- Whisk the dry ingredients together (except for the cream of tartar – save that to mix with the egg whites).
- Whisk the yeast and honey into the water and set it aside for 5 minutes. It should foam and rise to show that the yeast is active.
- While the yeast is proofing, beat the egg whites and cream of tartar together on high with a hand mixer for one minute. The egg whites should get nice and foamy.
- Immediately add the dry ingredients and yeast mixture to the egg whites and fold them in on the lowest setting of your mixer just until mixed smoothly. Mix as little as possible!
- Immediately pour the bread dough into the parchment-lined bread pan, smooth the top, and place in the oven. Do not grease the pan (fat causes egg whites to deflate).
- Bake at 350 degrees F for 43-45 minutes. Take the pan out of the oven, slice along the two short ends to cut the bread away from the pan (it will probably stick slightly to the ungreased pan, but that’s OK), and lift the loaf out of the pan using the parchment paper. Let cool on a wire rack for several hours or overnight, then slice. Store in the refrigerator (or freezer for longer-term storage).
- I usually get about 14 slices out of a loaf. As long as you don’t eat more than 1/3rd of the loaf in one sitting (which would be totally overkill), you’ll stay in FP mode.
Notes
If you have THM Baking Blend on hand and would rather use that than the 3/4 cup of my baking mix called for in this recipe, try 1 cup of THM Baking Blend. You will still need to add the 1/2 cup of oat fiber (this keeps the bread lighter in texture and calories).
You can use whatever brand of gelatin you have on hand in the same amount in this recipe.
I recommend using instant yeast in this recipe because it is quick-acting and doesn’t need a rising time.
I have not tried microwaving this bread, and I honestly have no desire to do so. In my experience, baked goods often have a much nicer texture than microwaved ones.
Briana’s Baking Mix recipe
Suggested products:
Does this bread freeze well?
★★★★★
I’ve never tried freezing it, but it’s worth a try! A lot of baked goods freeze ok, just not desserts that are heavily dairy as they tend to weep when thawed. A delicate bread like this might get more crumbly.
Made this bread today and it’s so good. I made mine with THM baking blend. That’s all I had.. Hubby said that’s the best gluten free bread I’ve made so far and I agree with him. I see lots of sandwiches and toast in my future. Thanks for the recipe.
★★★★★
This bread is delicious! The texture and flavor are so much like wheat bread. I can finally enjoy toast again. I have missed the smell and flavor of yeast bread since starting THM. This recipe makes THM so much easier for me to follow! Thank you for using your gifts to bless so many.
★★★★★
That is so great to hear, Allison. I’m so glad you enjoy the bread!
Thanks for posting this – I’m excited to try it.
Just started making this recipe. Per the instructions, I mixed ALL the dry ingredients together. Please fix your recipe to say “all dry ingredients except cream of tarter” so someone doesn’t have to throw out all of their dry ingredients and start over. These baking mixes are too expensive for that kind of loss.
I’ll post another review after I’ve tried the recipe.
Thanks for the suggestion! I thought it would be obvious due to the way the ingredients were grouped in the recipe, but I will make that change. 🙂
Hi Briana!!!! Could your bread recipe be made in a bread maker??
Thanks for sharing your recipes with us. I’m trying to get back to a healthy lifestyle and it’s not easy. However, your recipes are going to make this much easier for me. 🥰🥰
Thanks again.
★★★★★
No, I’m afraid this isn’t a good candidate for a bread maker because of the process used.
Oh boy, I accidentally put cream of tarter into the dry ingredients and then when I went to the step with the egg whites I saw blend with the cream of tarter…ahhh. So I have double the cream of tarter in my bread. No clue how this will effect the outcome. In the oven now so we will see!
★★★★★
I was so excited to try this bread today but it didn’t rise well. Do you think I mixed it too much when folding it all together or I didn’t bake it long enough?
Definitely don’t overmix and make sure it’s fully baked in the center, but also don’t expect it to rise like “normal” bread. Without gluten structure it’s not going to be a sky high loaf, as you can see in the pictures. 🙂
Just took this bread out of the oven. I hope it tastes as good as it looks and smells.
I just made this bread and it is absolutely perfect! I cut off a slice intending to make a sandwich, but when I took a bite it was so good I just ate it by itself. Thank you so much for this recipe!
★★★★★
OMG Briana! You just became my newest best friend! It’s true that no matter how good you think you are at baking, you have to unlearn and relearn everything from scratch if you’re on KETO. I can imagine just how much time and effort you put into this recipe. Thank you very much!
I used DRIED EGG WHITES (10 tbsp dried egg whites + 2 cups water) because I was feeling lazy to crack and separate16 eggs and my bread turned out perfect! It rose to about 3 inches. It wasn’t crumbly when I sliced it and texture is exactly like real bread although I know for sure it’ll be drier but that’s perfectly fine!
Again, thank you so much! I can now unpin all the low carb recipes I’ve used before. Haha! ❤️
★★★★★
*low carb bread recipes
★★★★★
That’s great! I’m so happy it turned out so well for you; thanks for your comment! I wonder if using real egg whites would give the loaf a little more lift. It’s good to know the powdered kind would work, though! I usually just buy the cartons of egg whites from the store for recipes like this so I don’t have to separate eggs and use the yolks in something else.
Hi Briana,
I’m wondering about the egg whites. You mention that the carton version works great. I’d prefer to use whites straight from the shell. But according to google I’d need 8 eggs to get 1 cup of egg whites. So that’s 16 eggs for this recipe. That sounds excessive. I’m an experienced conventional baker, and I would maybe use 4. Or is the number that high because of the coconut flour and how absorbing it is? Any thoughts?
Thanks
Yes, coconut flour (like many alternative flours) is a different animal and requires large amounts of conditioners/protein to produce a good end result. 🙂 It’s super dry and doesn’t contain gluten, hence the need for extra moisture and protein content for structure. I don’t recommend changing the amount of egg whites.
Made this tonight and it is absolutely wonderful! Thank you so much for all the work you put into these recipes!
Have you tried this in a bread maker? My oven isn’t working so that’s what I’m going to do if I get impatient waiting for the repair man.
No I haven’t, and since this bread is made with alternative flours and isn’t a primarily yeast-risen bread, I’m not sure how that would work. I don’t have any experience with bread makers, to be honest!
Can I use psyllium husk powder instead of oat fiber?
I know that some people substitute psyllium husk powder for oat fiber, but I’ve never personally tried it and I believe psyllium husks can be more rubbery sometimes. You’re welcome to try, but I can’t guarantee the results.
Made this bread tonight and added 2 Tsp of nutritional yeast to give more flavor. The bread was not eggy at all, it rose up well and collapsed very very little. The only comment I have it that it does not have a lot of taste at all – very neutral even with the nutritional yeast. It would be a perfect bread to add savory flavors to. When I toasted and buttered it was delicious.
★★★★★
I just made this bread and it came out PERFECT!! I am so excited!!!! All of your recipes have been amazing and I cannot wait to get your cookbooks for my bday next month!! I made your baking mix and subbed collagen for the whey and it worked like a charm;0) Also used pyure since I that’s what I had. I can’t even tell you how excited I am that I just had a pbj- my favorite food! You are a genius:) Thank you soooooo much!!
★★★★★
Woohoo! This made me smile! I’m so glad it turned out well for you, Jen.
I’ve been reading several blogs lately ever since I heard of THM. Not understanding what I was getting myself into, I bought a package of the THM baking blend from Amazon.
We were on vacation when I ordered it so I was rather excited to get home to play with it. However, the more research I did, the more disenchanted I became.
The onliest THM recipe I have tried to date is the Swiss bread which my husband and I compared to a low carb biscuit that I had made in the past.
I really want to understand what the big to do is with only using egg whites and not the full egg. The taste and texture of the Swiss bread was wonderful. But what do I use the egg whites for?
I’m 54 years old and really am not wanting to do a whole other diet thingy.
And even moreso, I want to really understand what or how I can make baked goods at home without having to replace every baking recipe I have.
Please…send help.
Hi Roberta! I’m sorry you’re having trouble. My first piece of advice is to read the Trim Healthy Mama plan book, which you can purchase off of Amazon (or see if your local library carries it). This is what you’re looking for (affiliate link): https://www.briana-thomas.com/recommends/trim-healthy-mama-plan-book/
Reading the plan will give you all the basics you need to understand things. It sounds like you’re a free thinker who would prefer to strike her own path, so once you get the basics of the plan down you can create your own recipes and tweak your existing recipes instead of having to go by other people’s. 😉
That being said, THM isn’t for everyone. THM does not use refined sugar or flour because it focuses on balancing the blood sugar and stays away from ingredients that will spike blood sugar. So when you bake THM baked goods, you’ll be using alternative flours which will not give you a white flour texture.
The Swiss Bread Recipe you made is a Fuel Pull recipe that is low in carbs and fats. Since it’s neutral, it can be used in any fuel setting. Egg yolks are a fat source, so if you make THM S(atisfying) recipes, you can use the whole egg.
Just made your bread… it is awesome!!!!! Much better after it’s cooled for several hours. Thanks ❤️
★★★★
I’m so glad you liked it, Carol! Thanks for trying it!
Thank you so much for this recipe! I have made it three times. The first time it turned out great. The last two times I have made it, it is gummy in the middle. I tried putting it back in the oven cooking a little longer, but still no luck. Any ideas? I haven’t made any substitutions.
I’m afraid I have no idea if you’re doing everything the same! Did you change brands of any of your ingredients? That’s the only thing I can think of.
No…all the same. I’m sure it’s me. I’m going to give it another try because it is so good. Thanks for the reply.
I tried to pin this on Pinterest and the link is wrong and takes you to a different site. Just thought you would like to know so you can fix it.
Blessings
Susan
Thank you! I believe my “official” pin is correct, but someone else could’ve pinned it to their own account incorrectly. 🙂 This link should work for you: https://www.pinterest.com/pin/489414684487327710/
I’ve been struggling to find a decent bread recipe that doesn’t have almond flour in it, because of a nut allergy. I am SO glad you came up with this one because it is far and away my favorite that I’ve tried. It’s not overly eggy like most of the other ones and tastes great! I have toasted it with some butter and sprinkle some cinnamon + Gentle Sweet for cinnamon toast (oh man, SO good), and I’ve also sliced it thin and topped with garlic butter for garlic bread (another hit!). I want to try making French toast with it next. You’re the best!!
★★★★★
Those sound like delicious ways to use this recipe! Thanks for sharing!
Any suggestions for the gelatin substitution for pork free diets?
Use beef gelatin. 🙂
When eating this with homemade peanut flour peanut butter and chocolate chips (Thm approved of course!) would it be an S instead of an FP? And what about having it with Peanut flour peanut butter and your jelly?
As long as you’re sticking to about 2 pieces of bread, a moderate amount of your FP peanut flour peanut butter, and a few chocolate chips, you’ll still be in FP mode. 🙂 If you really load on the toppings, you’ll be approaching a light S. Same with the peanut flour peanut butter and jelly, although the jelly amount isn’t going to be an issue if it’s made with berries since it would be very low in both carbs and fats.
Okay thank you for the help! I’ll be making this bread later today!
Any idea why mine didn’t rise? It’s only about an inch and half tall. Not tall enough for making a sandwich. I followed all instructions to the t. I did use fast rise yeast not instant yeast.
I’m sorry – I have no idea! Did you make any substitutions for any of the flours? Use a full 2 cups of egg whites? Mine doesn’t rise super high either, but definitely more than 1 1/2 inches! I’m sorry you had trouble with it.
I used the basic bread recipe to make hot dog buns. Put dough in a “Twinkie” silicon pan and it made 6 hot dog buns and one round bun with leftover dough. Held up well with hotdog inside with my addition of mayo, mustard and a little chunky cole slaw
I received your cookbook as a gift and am delighted. I make the basic bread today. Batter was tasty. Yeast was proofed and eggs fluffy, not too much mixing. It came out pretty flat. I took it out of the pan immediately. Should I have let it slow cooled (with oven door open) or left it in the pan for awhile??
Hmm…it sounds like you did it right! Mine doesn’t rise super high either. Without gluten in the flour, you lose a lot of that structure that allows bread to maintain its air pockets and get nice and fluffy and rise. If you want a more traditional bread recipe, I recommend trying the Homemade Bread recipe in the same section (it’s a Healthy Carbs, or THM E recipe). 🙂
PS despite it’s short stature, it tastes good and my husband, a true sandwich man, says it’s OK!
I have also provided the link and recipe to Myfitnesspal so that I can count it in my daily counts and others, who are also numbers people, like me, can do the same (recorded as Briana’s basic bread).
I am looking forward to trying the Homemade bread recipe for a future Sabbath!
thank you!
I was excited about the recipe and pleased that my loaf turned out looking just as good as your pictures. However, the bread does not taste good at all. I can barely forced myself to get through a slice. This is the first non-wheat (THM) loaf I’ve made, so I’m wondering if it’s just me. Many of the THM diet recipes I’ve made do not taste nearly as wonderful as the regular foods I make. This is a tough diet for me.
★
Hi Rebecca! I’m sorry you didn’t like it! It definitely does take time for taste buds to adjust, and it takes time to learn how to use the new (ODD!) ingredients and find out what you need to change in order to make the recipes work for you. Basically, you have to learn how to cook/bake all over again! That may sound discouraging, but I prefer to see it as a challenge and revel in learning new ways of doing things. 😉 This bread doesn’t have much flavor on its own; it’s meant to be a blank canvas for toppings. I strongly suggest that you try a THM E bread recipe that uses sprouted or soured wheat flour because that would most likely me more what you’re looking for. 🙂 This is the only one I currently have: https://www.briana-thomas.com/homemade-bread-e/
If you have sprouted flour or are willing to buy some, this one is probably going to be even closer to what you’re used to: http://www.joyful-jane.com/better-ever-easy-sprouted-grain-bread/
Briana…bless your heart for coming up with this recipe. One of the reasons I have a hard time sticking to THM is because of the lack of bread. Anyway, this turned out GREAT!!! It looked exactly like yours. I was hopeful taking it out of the oven since the top seemed “firm” like regular home made bread, but I got really excited when it didn’t deflate after 30 mins like the nuke queen bread I made did. Then, to not have that super eggy flavor (still is a little, but tolerable for sure) , was so wonderful! I cheated after about an hour into cooling and sliced it to taste and was very pleased! So, thank you, thank you!! I’m going to try your pumpkin pie next….fall is in the air! 🙂
**In case anyone is interested:
*lining the pan with no spray the way you direct works perfectly.
*I used 1/4 tsp. regular sugar in place of honey (didn’t have) and the yeast proofed great. I bet even less can be used.
*A serrated edge knife slices it nicely with no crumbs.
*the way you lay out the ingredients in your recipes makes it so easy to follow.
*I used the baking blend recipe from the cookbook of yours that my family gifted me with 🙂
*Baked the bread in a bread pan similar to a Pullman Pan. Narrow with straight sides.
★★★★★
Thanks so much for sharing how you did it, Connie! I’m sure that will be helpful for others. So glad you liked it!
This is definitely the best tasting and texture of low carb bread yet! Mine was a bit crumbly when slicing but I think I over cooked it trying to match the color in the posted pic. Does your’s always look golden or can I be done without that? Or is your bread crumbly too? Looks lovely in your pics. Thanks so much for this recipe!
★★★★★
It could be done before that, I’m sure. The color may vary depending on the brand of ingredients in your baking mix as well as variations in the temp of your oven. 🙂 I’m glad you like it!
I made the sourdough with white whole wheat. Second try I liked better. Thanks for a great recipe.
★★★★★
I don’t use honey at all – is there a substitution that would work?
You need something to activate the yeast, but since the yeast isn’t the main rising ingredient in this recipe, you could probably leave out the honey without disastrous results.
What do I need to do differently if I’m using Active Dry yeast? It’s all I have on hand and really hoping to make this now. 🙂
Any help is appreciated!!
I recommend using instant yeast in this recipe because it is quick-acting and doesn’t need a rising time. 🙂 If all you have is a slower-rising yeast, I would try it and hope for the best. It will probably still turn out since baking powder is the main rising agent in this recipe.
Thank you. It’s in the oven now. I let it sit with the water and honey a little longer. We’ll see. 🙂
Hi, do you cool the bread on the parchment paper, on the rack? Silly question…
I would let the bread cool on the rack before removing the parchment paper. 🙂
The only thing that keeps me from making this bread is the 2 cups of egg whites. I can’t buy the carton of whites. (Seems like 2 cups would make this bread pretty expensive, even if the whites were available. ) To use whole eggs – I’d have to figure out how to use all those yolks before they got bad. 🙁
I know – I agree. It’s not something I make a lot, but I wanted to have a FP bread option available for my readers. I actually usually use this recipe to get my bread fix (it’s an E for THMs) >> https://www.briana-thomas.com/homemade-bread-e/
It only takes 1 c. egg whites for 3 loaves of bread. The eggs are necessary for structure in breads that have either no gluten (this FP recipe) or reduced gluten (the E recipe).
Has anyone tried doubling the amount to make a larger loaf of bread? I’ve made this three times I think and each time it turns out that when you slice it it’s like having a half of a piece of bread. The loaf doesn’t rise may be the way it should? I’m not sure what I’m doing wrong.
I didn’t know yeast was allowed in THM!? Could you explain? <3
Yes, it’s totally allowed, thankfully. 🙂 Where did you hear that it’s not?
Could you use a 9 x 4 silicone loaf pan? If so, do you still have to use parchment paper?
I can’t wait to try this but definitely need a narrower pan. Thanks!
I have never baked with silicone, so I’m afraid I don’t know the answer to that!
Can xylitol be used in place of the Super Sweet Blend? Thanks! I enjoy your blog a lot!
Yes – here’s a sweetener conversion chart: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
I thought honey was a THM no-no? Is it just so little that it doesn’t matter? Thanks, gonna try this Saturday (after I get yeast)
It’s not recommended for weight loss, but it’s OK in teeny amounts like this (spread over many servings). Plus, the yeast eats some of the sugars in this case.
It’s fine to use honey? I know that’s only a teaspoon, but the kind we have is regular, store-bought, pasteurized honey, not the raw, local, good for you kind…is that still all right?
Yes, in such a small amount, that’s fine (the yeast will eat up some of the sugars). 🙂
Okay, thanks. 🙂
Could I make this recipe Gluten Free?
I’m no allergy expert, but I believe that if you use gluten free ingredients to make my baking mix and gluten free oat fiber in this bread, it would be gluten free. 🙂
I’ve made this a couple times & loved it, yet I still question every time if the egg whites are fully whipped to soft peaks or simply til frothy on top with the liquid still available.
★★★★★
I’m excited to try….but one question……the nuke queen bread tasted “eggy” to me….I could taste and smell egg the whole time. Yuck. Maybe I’m sensitive to smell….but do you notice “eggy” in this bread??
I’m enjoyed everything I’ve tried of yours so far! Hoping this is a win too!
I don’t notice it to be “eggy” in a bad way, but if you’re sensitive to the taste and smell of eggs, a bread recipe with 2 cups of egg whites is likely to set off some alarms. 😛
Thanks for the great bread recipe! My loaf rose beautifully. I refrigerated it over night before slicing it and I’ve got perfect slices. My bread pan was a little smaller then yours so I patted out a small pizza crust (with wet hands). I’ll definitely be making both again!
★★★★
Wonderful! I’m so glad it worked out for you!
I just made this for the first time this morning. I guess my pan was too small. I will make it again in a larger pan on another day. I was watching it and it rose up so beautifully, then the doorbell rang. When I got back to the kitchen, it had bubbled over and fallen. So sad because it was looking so beautiful. It was a little wet on the bottom, so I also need to bake it longer.
The flavor , though, was really nice. The little bit of yeast really helped mellow out the flavor of the oat fiber. (I’m not a big fan of the flavor of oat fiber!) I will definitely make it again.
Thank you, Brianna, for all of the work that you do to test your recipes before you post them. So many of my favorite THM friendly recipes come from you.
★★★★
Sounds like you’re on the right track, Stacy! What brand of oat fiber do you use? NuNaturals brand has a very unpleasant taste. I use LifeSource brand from Netrition, and the taste is very mild.
Just baked this bread yesterday and patiently waited until today to try it. I made a grilled cheese sandwich and Just like Campbell’s soup from THM for lunch and it was AMAZING!!! if you would have been in my kitchen you would have heard a big yummmmmmmmy!!! You are a genius!!!!
I’m so happy you liked it!
I baked this wonderful bread recipe of yours in a pullman pan. The narrow shape and high sides suited it perfectly.
I was in awe of how beautifully it came out!
I’ve been enjoying it all week! (Toast with cream cheese and thin nectarine slices, so yummy.)
★★★★★
Great idea! Thanks for sharing!
I was wondering about using my Pullman pan! Thanks for taking the time to share this.
Tabitha: how long did you cook it in the Pullman pan? Did you leave the cover on the entire time? I have the Pullman pan and want to try it. Thank you for sharing.
I had made the nuke bread and really disliked the eggy taste. This is so much better. I love it with a smidge of butter and the strawberry jam….yum! Thank you so much for making bread part of my life again!
★★★★★
I’m so glad you liked it!
New to baking bread…. is instant yeast the same as quick rise yeast? That is all I can find at the store. Would quick rise yeast work for this recipe? Thank you for the help.
I think that’s the same thing. 🙂
Hi Briana, I’m looking forward to trying this, but I was wondering, do you think Truvia Baking Blend work well as the sweetener in this? Also, where would I likely find the oat fiber in the grocery? With like, the xantham gym and almond flour?
I believe that Truvia Baking Blend contains sugar, so I don’t recommend using it as a sweetener, but if that’s what you’d like to use, you can use this sweetener conversion chart to help you convert: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/ Find out what the Truvia Baking Blend measures like and use that in your calculations. 🙂
Unfortunately oat fiber is a product that can only be found online. There are a few links below the recipe that will show you where I buy mine.
I wonder if I put this in my muffin top pan if I could make “buns” for burgers. Any suggestions on how long to bake? I need to get a few ingredients but I would love to make some bread and buns this wknd.
I really do not know, but I’m sure it wouldn’t take nearly as long. I would check at ten minutes and see how they look (they probably won’t be done), then every couple minutes after that. I’m guessing it would take 15-20 minutes, but then I’m really not sure how thick a muffin top pan is…
Wow, Briana!!! I am so pumped about this recipe! It’s simple, and came out great! I am so excited that it uses the oven, and that it uses yeast (it gives it more of a fluffy white bread flavor, yum!) I have enjoyed this bread in a lunch sandwich, and topped with butter, and am looking forward to trying cinnamon sugar toast, PB&J sandwich, and all kinds! The recipe is also so beautifully laid out, easy to follow! 🙂 Thank you!
★★★★★
I’m so glad you enjoyed it! That makes me very happy!
The bread taste wonderful. However why do you think I can’t slice it. The bread just crumbles.
Did you make any substitutions? Did you let it sit for a few hours before trying to slice it? If it was crumbly, I’m guessing that the batter was too dry or that the loaf is too warm. 🙂
Tried this today with the THM baking mix and it came out great. The only thing I have to say is that 14 slices is cutting it very thin. I ended up with 10 slices which looked reasonable. Thanks for the recipe. It was great toasted as a side to the new THM slimming soup.
★★★★★
I’m glad you liked it!
Hi Briana, I tried this but I had minimal moisture, there was no “dough” to pour. What do you think I did wrong?
Hi Carol! Are you sure you used 2 cups of egg whites? I’m not sure how you could have only minimal moisture if you use 3/4 cup of my baking mix and 1/2 cup of oat fiber as the flours to almost 2 1/2 cups total of combined liquids. Did you make any flour substitutions?
LOL … 2 CUPS! Can’t wait to make it correctly. Thank you Briana.
Haha…pshew, I was worried there for a second. How much did you use?
I can’t wait to try this, need to head to the store for the gelatin first! One question Briana, do you happen to know the nutrition info for each slice if you get 14 slices? I’m mostly interested in the carb count…TIA!
No, I don’t typically calculate nutitrion info. The healthy eating lifestyle I follow focuses on not having to count, so I embrace that (it’s very freeing!). 🙂
Okay, I have to ask – what does the gelatin do for the bread? This is a new one for me!
It helps add the structure that is missing due to not using glutinous flours. 🙂
Briana,
Could glucomannan be used instead of gelatin?
No, I’m afraid they act quite differently. If you don’t have the gelatin, I would just leave it out, actually.
Would it work with THM baking blend?
There’s a note about that in the Notes section of the recipe. 🙂 You’ll need to adjust the amount.
I have found a great E bread I like at Aldi, so I just need a great S bread….this sounds yummy….do you think it would work with two cups of whole eggs (if I separated them and beat the whites as suggested) instead of just the whites? Thanks!
I’m guessing that using whole eggs would make the bread denser, and it would be a THM:S instead of a Fuel Pull. You’re welcome to try it!
Any sub for cream of tartar
Not that I know of. It’s meant to stabilize the egg whites, but if you don’t have it, just leaving it out shouldn’t do too much damage.
I read that an equal amount of lemon juice or white vinegar would work as a substitute for stabilizing egg whites. I tried it and my bread turned out awesome. Briana this bread is far better than the Queens Nuk bread. I’m excited for your new cook book to arrive in my mailbox soon!
This looks great! Have you tried freezing this?
Not this specific recipe, no (it didn’t last that long…lol), but I’m sure it would work. Most baked goods freeze just fine. Things that contain a lot of dairy like cheesecakes and Jello salads you have to be a little more careful about because they can get soggy. Cheesecake often does OK, but Jello salads – just no. Don’t try that. 😛
Thanks! I am excited about trying it.
I can’t wait to try this! Thank you!
Nice grouping of ingredients. More intuitive. 😉
Why thank you! One perk to writing a cookbook – it makes one think more deeply about such things. 😛