Protein bread (gluten-free)

There is protein in this bread, but no gluten

Gluten-free recipe for protein bread

© Stockfood / Gräfe and Unzer / Kramp and Gölling

Ingredients for 1 loaf pan (25 cm, 15 slices):

6 eggs (size M)
300 g low-fat quark
100 g ground hazelnuts or almonds
50 g flax seeds or chia seeds
50 g poppy seeds or sunflower seeds
75 g buckwheat flour (gluten-free)
1 teaspoon salt
1 packet of gluten-free baking powder


Pre heat the oven to 180 degrees celcius. Line the loaf pan with baking paper.

Whisk eggs in a large bowl. Mix nuts, seeds, buckwheat flour, salt and baking powder and add. Knead everything with the dough hook of the hand mixer to a smooth dough. Pour the dough into the loaf pan and smooth out a little.
Bake in the oven (center) for about 1 hour. Let cool down, fall out of the mold.

Nutritional values ​​per slice:

About 135 kcal / 560 kJ, 8 g protein, 8 g fat, 5 g carbohydrates, 0.3 BE / 0.4 KE


Spread 2 tablespoons of seeds or kernels on the bread before baking.