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A brightly lit aerial image of a piece of low FODMAP high protein toast topped with melting butter. The toast sits atop a white speckled ceramic plate

Gluten free high protein bread

*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
This loaf is best as toast.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Proofing time 2 hours
Course Breads
Cuisine Food Intolerance Friendly
Servings 1 loaf

Equipment

  • 10 x 10 x 23 cm steel bread pan (see notes)

Ingredients
  

For the loaf:

  • 500 g light buckwheat flour
  • 25 g psyllium husk powder
  • 7.5 g (1 sachet)* instant yeast
  • 1/4 teaspoon baking soda
  • 5 g fine salt see notes
  • 200-250 g extra water

For the blended mixture:

  • 500 g cottage cheese see notes
  • 200 g water
  • 60 ml (3 tablespoons)* neutral oil (I used vegetable)
  • 40 ml (2 tablespoons)* maple syrup or honey

Instructions
 

  • Whisk the dry ingredients for the loaf in a large non-reactive (plastic or glass) mixing bowl. Weigh out the water for the loaf in a glass and set aside.
  • Combine the ingredients for the blended mixture in your blender and process until combined.
  • Pour the blended mixture into the dry ingredients. Pour the measured out glass of water into the blender and shake it (lid on) to pick up all of the blended batter, then pour this extra liquid into the dry ingredients.
  • Use a whisk to combine until a smooth, thick batter forms. It should be very sticky but hold it’s form.
  • Cover the bowl and leave on the bench to proof for 60 minutes.
  • Grease and line a 10 x 10 x 23 cm steel loaf pan. After the 60 minutes are up, carefully decant the batter into the loaf pan and use a wet hand to flatten and smooth the top. Cover the loaf and proof for another 60-90 minutes or until it has reached the top of the loaf pan.
  • 30 or so minutes before the loaf is proofed, place one oven rack right at the top of your oven, and one at the bottom. The top rack will house a piece of foil to prevent the loaf from over browning in the second half of baking. The bottom rack will house the bread.
  • Preheat the oven to 180C/356F.
  • When the loaf is proofed, place it in the oven for 30 minutes. After this time, place the sheet of foil on the top rack and bake for another 30-40 minutes or until golden brown and firm to the touch.
  • Allow the loaf to cool for 15-20 minutes in the tin before carefully removing to place on a cooling rack. Allow to cool before slicing.
  • This bread is best as toast and keeps well in the fridge for a number of days. You can also slice the bread and toast it straight from frozen.

Notes

  • I use a size small Pullman steel bread pan for all my loaves. A silicon pan or any short pan is not appropriate here, nor is a larger Pullman. This recipe has been designed with this pan, and using a different one will achieve an unknown result. Steel is the only pan appropriate for bread as it holds the bread while it proofs upwards. 
  • Use lactose free cottage cheese for a low FODMAP option. For a vegan option, see my version with cannellini beans instead (it has a Low FODMAP threshold). 
  • Cottage cheese already contains salt. If you're watching your sodium levels you can omit the salt in the loaf, but it will taste a little bland.
  • This recipe is developed to be toast rather than sandwich bread.
  • I have found some cottage cheese bakes up bitter. This isn't harmful and you shouldn't taste it when you top your toast.
Keyword cottage cheese bread, High protein bread
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