The growing popularity of a gluten-free diet is driven by both health needs and choice. Gluten intolerance affects approximately 1% of the population, and many people give up wheat, complaining about flatulence or the so-called “wheat belly”. Additionally, the keto diet excludes products rich in carbohydrates, which includes traditional bread. Gluten-free bread based on cottage cheese and peanut butter meets the expectations of everyone who wants to enjoy healthy and tasty bread without compromise.
Standard gluten-free breads often do not impress with their taste or texture. They are dry, crumbly and difficult to compare to traditional bread. The proposed recipe solves these problems thanks to a unique combination of ingredients:
- cottage cheese provides protein and moisture, making the bread soft and tender;
- peanut butter acts as a natural binder, giving it a slightly nutty flavor;
- almond flour replaces wheat flour, offering a low carbohydrate content and a high dose of healthy fats;
- pumpkin seeds and linseed they add crunch and nutritional value, including fiber.
This keto loaf also differs in appearance – it resembles a pate with a beautiful golden crust. Although it is not as fluffy as classic bread, it surprises with its filling interior and distinctive taste.
Preparing gluten-free bread can be a real culinary adventure, especially if we want healthy and tasty bread. A freshly baked loaf smells beautiful and fits perfectly into the principles of the ketogenic diet.
Ingredients:
- 4 packages of high-protein cottage cheese (200 g each),
- 2 tablespoons of peanut butter (or sunflower seed paste for allergy sufferers),
- 250 g of almond flour,
- 3 eggs,
- 40 g of linseed,
- 40 g pumpkin seeds,
- 1 teaspoon of baking powder,
- 1/2 teaspoon of salt.
Preparation method:
- Mix all ingredients thoroughly in a large bowl until a uniform mass is formed.
- Transfer the dough to a cake tin lined with baking paper.
- Bake in an oven preheated to 180°C for about 80 minutes.
- After baking, set aside on a rack to cool.
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Instead of peanut butter you can use hazelnut, almond or pumpkin seed paste. By enriching the dough with spices such as rosemary, thyme or granulated garlic, we will give it a unique character. It is best to store the bread in the refrigerator in an airtight container to keep it fresh for up to a week.
Each slice of gluten-free bread delivers 191 kcal, so it can be a filling and energetic snack. Contains 14 g of proteinwhich helps build and regenerate muscles, as well 14 g of fatwhich is the main source of energy in the keto diet. When it comes to carbs, every slice has them 6.3 g, of which 2.7 g is fiber. Thanks to this, net carbohydrates are only 3.7 gwhich is crucial for maintaining a state of ketosis.
Gluten-free breads we buy in supermarkets often contain artificial additives, preservatives and sugar. Baking our own bread allows us to control its composition and adapt the recipe to individual needs. With minimal work, you can enjoy a healthy and delicious loaf that will satisfy your appetite for homemade bread.
