THM Wonderful White Blender Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 91.0
- Total Fat: 1.8 g
- Cholesterol: 32.9 mg
- Sodium: 120.4 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 2.8 g
- Protein: 16.1 g
View full nutritional breakdown of THM Wonderful White Blender Bread calories by ingredient
Introduction
Low Carb, Yummy Bread that is EASY to make!! Low Carb, Yummy Bread that is EASY to make!!Number of Servings: 16
Ingredients
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3 serving Egg whites, Egg Beater Liquid Egg Whites
0.5 tsp Xanthan Gum (by SRHAMM)
255 gram(s) Protein, Whey concentrate 80% powdered, unflavored, unsweetened Bulk Supplements 30g/serv (by SANDALWOOD108)
16 tbsp THM Baking Blend 1/4 c (by THM_GIGI)
1 cup Greek yogurt Fage, plain, 0% fat
2.5 tsp Baking Powder, Rumford Aluminum Free (by GREATNANA)
1 tsp THM Super Sweet Blend (by TLWARE9)
.5 tsp Pink Himalayan Salt - 1 tsp (by FREEME1980)
Directions
Preheat oven to 350 degrees. Spray a 9 x 5 inch glass bread pan with coconut oil. The straighter the sides the better.
1. Put egg whites and xanthan gum in blender and blend on high for 1 minute until thick and frothy. Add remaining ingredients to the blender and blend for another minute or so.
2. Using a spatula, scrape the batter into the loaf pan and bake for 40 minutes. If after 20 minutes it looks like the top is browning too quickly, place a folded piece of parchment paper over the top of the loaf. Once the bread is done and out of the over, allow it to rest a couple minutes then remove it from the pan. You will need to use a knife to loosen the bread from the sides of the pan. Allow the bread to cool at least 10 to 15 minutes before slicing off a piece or 2 with a serrated knife. Store with a towel over it in a plastic zipper bag. You may keep it on the counter the first day but after that, store it in the refrigerator.
Serving Size: 1/16 of the loaf
Number of Servings: 16
Recipe submitted by SparkPeople user CHELLEBETH68.
1. Put egg whites and xanthan gum in blender and blend on high for 1 minute until thick and frothy. Add remaining ingredients to the blender and blend for another minute or so.
2. Using a spatula, scrape the batter into the loaf pan and bake for 40 minutes. If after 20 minutes it looks like the top is browning too quickly, place a folded piece of parchment paper over the top of the loaf. Once the bread is done and out of the over, allow it to rest a couple minutes then remove it from the pan. You will need to use a knife to loosen the bread from the sides of the pan. Allow the bread to cool at least 10 to 15 minutes before slicing off a piece or 2 with a serrated knife. Store with a towel over it in a plastic zipper bag. You may keep it on the counter the first day but after that, store it in the refrigerator.
Serving Size: 1/16 of the loaf
Number of Servings: 16
Recipe submitted by SparkPeople user CHELLEBETH68.