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Gluten-free protein bread

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Ingredients for 1 servings:

  • 150 g quark
  • 4 eggs
  • 50 g ground almonds
  • 50 g flaxseed, crushed
  • 2 tbsp psyllium husks
  • 1 tbsp rice flour
  • ½ pack of baking powder, gluten-free
  • 1 pinch of salt
  • 1 tbsp, heaped hazelnuts
  • 1 tbsp, heaped walnuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Combine everything except the walnuts and hazelnuts in a bowl and mix to form a dough. Pour the relatively liquid batter into a greased loaf pan. Mix the hazelnuts and walnuts in a small bowl and sprinkle over the dough. Bake the bread at 170°C (convection oven) for 35 minutes. Let the finished bread cool briefly and then remove it from the pan. You can use other ingredients as a topping instead of the nuts, if you like.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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