Low-Calorie bread that you can have slathered in butter if you so desire.
My first attempt at this Wonderful White Blender Bread from the Trim Healthy Mama Table cookbook page 242, turned out less than stellar results.
Although it did some serious collapsing, it was still edible and good enough that another loaf was desired.
The second time yielded much better results. I also made a batch into buns. They weren’t very large buns but they made some nice hamburgers. I’ll make them again this week to have with the Slim Sloppy Joes.
Brian, Lauren, and Liam were here this weekend and they liked it too. We finished off the loaf I made a few days prior.
It looked really nice and didn’t have that big fold over top that I’ve had on previous loaves and that I’ve seen online of other’s loaves. This time I changed up a few things per other’s experiences on the THM Facebook group, so I think that contributes to the lack of fold over.
I’ll walk you through it, as I make another loaf. (That is my only regret about this recipe, it makes only one loaf instead of two.)
So first up is to get a whole lot of eggs whites. Yes, it is easier to use egg whites from the carton but I cannot pay $3 or even more for a quart when I can get 5 dozen eggs for just $2.08 which turns out to render quite a bit more than four cups. So, I start this (and many recipes) by separating eggs. Thankfully we have animals that love the cooked yolks.
The whites go into the blender while I go measure out the other ingredients.
I measure out the ingredients into a bowl. All the dry in one and the cup of Greek yogurt. Then I run the blender for a minute with just the egg whites and xanthan gum.
Add the remaining ingredients.
Blend for another minute or so.
Pour into sprayed straight sided loaf pan.
After it is baked, lay it on its side and keep it in the oven with it turned off for about 10-15 minutes to keep it from falling.Then put it on a cooling rack on its side to cool some more.
When it is freshly baked, it has a squishy sponginess. I don’t know how it tastes because I waited and toasted mine.
I shared though; it’s hubby approved.
Hope you like it too.
- 1 1/2 cups egg whites
- 1/2 teaspoon xanthan gum
- 3/4 cup whey protein isolate powder
- 1/2 cup THM Baking Blend
- 1/2 cup oat fiber (THM or LIfesource 500 brands)
- 1 cup greek yogurt or 1% cottage cheese
- 2 1/2 teaspoons baking powder
- 1 teaspoon THM Super Sweet Blend (Or possibly Sukrin +)
- 1/2 teaspoon mineral salt
- 1 tablespoon yeast (optional)
- Preheat oven to 350º and spray loaf pan with coconut oil spray.
- Blend the egg whites and xanthan gum on high for about a minute in the blender (or some say a mixer will work too)
- Add remaining ingredients and blend for about 30 seconds.
- Scrape down the sides of the blender to ensure it gets well blended.
- Blend for another 30 or so seconds.
- Pour into loaf pan.
- Bake for 40-50 minutes.
- When it is done, turn off the oven and lay the pan on its side and stay in oven for another 10 minutes or so.
- Then remove from oven and put on its side on a cooling rack.
- When cool, slice.
- Store in gallon size baggie with a paper towel in the refrigerator if it will last longer than a day.
Until next time, God bless,