Step-by-Step Instructions
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Prepare the Oven: Preheat your oven to 160°C (325°F) and generously grease a standard 9×5-inch glass loaf pan.
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Whip the Whites: In a clean, oil-free bowl, beat room-temperature egg whites with cream of tartar until they form very stiff peaks.
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Fold in Dry Ingredients: Slowly and gently fold in your protein powder and salt. Be careful not to deflate the air you’ve just whipped into the whites.
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Bake: Transfer the airy batter into the prepared loaf pan. Bake for 30–35 minutes until the top is golden brown and the loaf feels firm to the touch.
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Cooling is Key: Turn off the oven and crack the door open, allowing the bread to cool slowly inside for 10–15 minutes. This prevents the “shrinkage” that can occur with egg-based breads.
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Final Rest: Remove from the pan and let it cool completely on a wire rack before slicing to ensure the internal structure is set.
FAQ & Tips
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Why did my bread collapse? This usually happens if the egg whites weren’t whipped enough or if the bread was removed from the oven too quickly. The slow-cool method is your best defense.
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Does it taste like eggs? Using unflavored protein powder and a touch of allulose helps neutralize the “eggy” flavor significantly.
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Storage: Store in an airtight container in the refrigerator for up to 5 days. It also freezes exceptionally well when pre-sliced.
How to Serve
Because this bread is light and airy, it is best served toasted to add a bit of crunch. It makes an excellent base for avocado toast or as a side for a rich, hearty bowl of Cajun White Chicken Chili.
