HighFatLowCarbRecipes

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New Soul Bread & Pizza Crust

on April 15, 2016

This is the best HFLC bread substitute, bar none.  I have tried several, but this is the first that really works for toast, sandwiches, even pizza crust (my spouse’s favorite!).  Makes incredible grilled cheese sandwiches, fried bread, french toast, etc.

A very simple and easy recipe. Make sure to line your bread pan with parchment, which prevents any sticking. I may have to invest one day in a silicone loaf pan; I have a silicone bun pan which works great.

The original recipe for Soul Bread is here. I’m glad to have found this bread. I changed it up to my own tastes, as I found the original a little too dry. There are many flavor variations to be found at that site.

New Soul Bread

4 eggs (room temperature)

8-12 oz cream cheese, softened (slightly denser with more cream cheese)

1/3 cup coconut or other good oil

1/3 cup melted butter

1 cup unflavored whey protein powder

1 teaspoon salt

2 teaspoons baking powder

Opt: 1/2 teaspoon guar gum or glucommanan powder

Opt: 1 teaspoon of yeast pre-disolved in a tablespoon of warm water. Some people think it makes the bread smell like regular bread.

Instructions:

Beat the eggs well (I use a hand mixer), then add cream cheese, oil, butter, salt, and blend until very smooth and fluffy. Fold in the whey protein powder and baking powder (stir them together first).

Pour mixture into a standard loaf pan, lined with parchment paper. Run a knife through the batter or tap the pan on the counter to get out air bubbles. My first loaf had a hole about half way through from trapped air.

Bake at 350F for 30 minutes. Remove pan from oven and allow to cool for a few minutes, then lift out the bread on the parchment paper to finish cooling. If you don’t use parchment, just leave it in the pan to cool completely to help prevent sticking (mine always stuck!). Once the bread is completely cooled, slice per usual. Store wrapped in paper towel or napkin in a plastic ziplock or other air-tight container. Don’t cut while the bread is hot or it will fall.

Buns: divide into muffin top or other bun pans. Cook at 350F for 10-15 minutes, or until browned. Finally a bun that stands up to a juicy burger.

For pizza, take the batter and spread in a circle on parchment, any size you like. Bake at 350F for around 15 minutes, or until edges begin to brown. Remove, add toppings and put in the oven to melt the cheese. Best faux-pizza crust I’ve tried.

Now you can enjoy those lovely runny poached eggs on a slice of toast!

 

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2 responses to “New Soul Bread & Pizza Crust

  1. Karen says:

    Thanks for experimenting with this recipe! I love soul bread, but it’s way too high in protein for a keto diet…..unless that’s your only protein source. 2 slices of it was half of my protein for the day so I can’t use it for eggs or sandwiches.

    I’ve got your recipe in the oven right now. I did reduce the number of eggs to 3 because the whey protein is so greatly reduced. So if this bakes up well, the amount of protein per slice will be more
    manageable.

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