This healthy pea protein bread is soft and dense with a nutty flavor. It's made with pea protein and almond flour and great with sweet or savory toppings. In addition, this protein bread recipe is gluten free, dairy free and paleo friendly.
I'm always experimenting with gluten free bread recipes, since I'm not a big fan of those sold in stores. They always seem to contain gums, fillers and preservatives, but homemade doesn't have to be that way.
This pea protein bread is so good and pairs well with sweet or savory toppings. I like that it contains added protein, which helps maintain stable blood sugar levels. My family and I like toasting a few slices of bread and then topping them with homemade jam, cream cheese or mashed avocado.
And if you're worried about tasting the protein powder, don't be! This pea protein bread has a delicious, nutty flavor. My oldest son doesn't like the taste of protein powder in baked goods, but he was a big fan of this loaf!
Why You'll Love this Pea Protein Bread
- gluten free and paleo friendly - made with almond flour, pea protein and ground flax
- low carb - a great bread that's low in carbs and high in protein
- easy to make - just combine ingredients, pour batter into a lined loaf pan and bake!
- delicious - it has a nutty flavor and you can't taste the protein powder
Ingredients
You can find the full recipe for this pea protein bread in the recipe card below, but here's an overview of what you'll need:
- blanched almond flour - to keep this pea protein bread grain free, I used almond flour. The best swap would be tigernut flour, which is also paleo and nut free.
- unflavored pea protein - I used Sprout Living pea protein for this recipe, but any unflavored pea protein will work.
- ground flax - this ingredient is necessary for texture and taste. To make ground flax, I grind whole flax seeds in a coffee grinder.
- baking powder - for the rise
- baking soda - for the rise
- salt - enhances the flavors
- large eggs - I have not tested this recipe with an egg substitute, as the eggs help bind the ingredients and give the loaf structure.
- water - to thin the batter since pea protein is very absorbent
- unsweetened yogurt - to keep this recipe paleo and dairy free, I used coconut milk yogurt. Almond milk yogurt or regular cow's milk yogurt will work too.
- honey - optional, but gives the bread more flavor. You can swap the honey for maple syrup if you prefer.
How to Make Pea Protein Bread
The batter for this paleo protein bread is made in one bowl, poured into an 8" x 4" loaf pan and then baked in the oven. Here are the steps:
- First, preheat your oven to 350 degrees F. Line a loaf pan with parchment paper an set aside.
- Combine the dry bread ingredients, then whisk in the wet ingredients.
- Pour the batter into your lined loaf pan.
- Place the pan in your preheated oven and bake at 350 degrees for 50 minutes.
- After baking, let the loaf cool for 5-10 minutes in the loaf pan, then transfer it to a wire cooling rack. Cool to room temperature before cutting.
Tips and Tricks
- Use an unflavored pea protein - one that just contains pea protein, nothing else.
- Don't skip the honey - this ingredient isn't required for the loaf to work, but just a little bit provides just the right amount of flavor.
- Measure the flours by weight - this ensures accuracy. If you don't have a small kitchen scale to do this with, then make sure you use the spoon and level method to measure your ingredients.
Storage
Place the loaf in an airtight contain and keep in the fridge for up to 10 days. For longer storage, slice the bread and then wrap it in parchment paper. Place it in a plastic bag and store in the freezer, up to one month.
FAQ
The best substitute for almond flour is tigernut flour. It is gluten free, paleo and nut free. You can learn more about tigernut flour in my guide.
Although I have not tested an egg substitute for this loaf, I don't think it will turn out well without eggs. So no, this loaf is not vegan.
More Recipes Using Pea Protein
Looking for more gluten free and paleo friendly recipes using pea protein? Try these:
Healthy Pea Protein Bread (Gluten Free, Paleo)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8" x 4" loaf 1x
Description
This healthy pea protein bread is moist and dense with a nutty flavor. It's made with almond flour and pea protein - gluten free, dairy free and paleo friendly.
Ingredients
- 1 ½ cups blanched almond flour (140g)
- ½ cup unflavored pea protein (60g)
- ⅓ cup ground flax (33g)*
- 1 tsp baking powder
- ½ baking soda
- ½ tsp salt
- 4 large eggs
- ¾ cup water
- ½ cup unsweetened yogurt (I used coconut yogurt)
- 1 Tbsp raw honey (optional for flavor)
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine all dry ingredients. This includes the almond flour, pea protein, ground flax, baking powder, baking soda and salt.
- Mix in the wet ingredients: eggs, water, yogurt and honey. Whisk until well combined.
- Pour the batter into your lined loaf pan.
- Place the bread in the oven and bake at 350 degrees for 50 minutes.
- After baking, let the bread cool for 5-10 minutes in the pan, then transfer it to a wire cooling rack.
- Leftovers are best stored in an airtight container in the fridge, up to 10 days.
Notes
Please note, nutrition facts are an estimate and will vary depending on which brand of ingredients you use and how accurate your measurements are. Nutrition facts were calculated for one slice, assuming you cut the loaf into 12 slices.
*To make ground flax, grind whole flax seeds in a coffee grinder.
Nutrition
- Serving Size: 1 slice (out of 12)
- Calories: 133
- Fat: 9 g
- Carbohydrates: 5 g
- Protein: 9 g
Katie
My family and I love this bread and we hope you all do too! Enjoy!
Kathryn Gonzalez
Can't wait to try it!