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.
- 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,
15 thoughts on “Another Kind of Bread”
I just baked this! Love the changes you made and finally my bread did not fall! Thank you!
Oh Lori, I’m so glad it helped you!!!
Hope you have a great weekend and enjoy the bread (slathered in butter, of course)!
Thank you for posting this recipe.It is delicious
I don’t have the wwbb recipe I only have the cookbook not tht. How does his bread differ? Is it a fuel pull as well?
This is very similar and yes it is a fuel pull. I don’t remember how I changed it exactly but reduced one item and added a couple others. Hope that helps.
do you know the nutrition break down for this bread per slice etc .. carbs, protein etc ?
I made this and its delicious
No, I don’t know the nutritional break down. It would really depend on how many slices you make out of it.
How is it a fp if it has so many carbs? How many buns does one recipe make? If you use two slices of bread for a sandwich bis it still a fp?
Ooops! I’m sorry. I didn’t realize which bread recipe this comment was on. I have removed the nutrition information because it was for a different recipe. I have not worked the numbers on this bread, as I have only modified the Trim Healthy Mama Wonderful White Blender Bread recipe.
It is a fuel pull bread, even for two slices.
What kind of blender do you use? And if it’s a vitamix (which I have), how high should it be to blend the ingredients? Thx so much!
After posting this recipe, I found it difficult to do in my vitamix and prefered to use my KitchenAid mixer with the whisk. My only advice would be to blend them rather stiff.
I do not have the whey powder. Is there any substitute?
I’m sorry Desiree, not that I know of. I found a whey protein isolate at Sprouts in their bulk bin the first time I wanted to try a recipe that called for it. Maybe you can find something similar.
I’m interested in trying this recipe after 2 failed attempts at the THM WWBB. So does subbing 1/2 cup oat fiber for some of the baking blend help give it more structure so it doesn’t collapse as it cools (other than placing it on side after baking)? Also, does the oat fiber not make it more dry tasting? Since we’re in quarantine right now I have limited ingredients and can’t afford to experiment much but I’d love to hear more about your trials and errors (like have you ever tried adding psyllium husks, gelatin, ACV, etc?). And thanks for sharing your recipe!
Morel, no I have not tried adding any of those other items. The oat fiber is supposed to give it a better crumb or tooth-feel/texture. Laying it on its side is key; that way if it does cave in at all, it caves in on the side of the loaf which isn’t nearly as troubling as the top for some reason.
I guess I should mention that I generally make this in a glass loaf pan. I don’t know if that makes a difference or not either.