This high protein gluten free blender bread was inspired by the Trim Healthy Mama ladies, Serene and Pearl. Are you familiar with Trim Healthy Mama (THM, as fans call it)? I have to say, I’m smitten! I’m not entirely “on plan,” but I love their BALANCED approach to healthy eating. I find that it really aligns with my intuitive eating style and the wisdom I’ve gleaned from years and YEARS of personal experimentation with my diet.
I’ve been gluten free for, gosh… 12 years now? It’s been a long time, and my life has truly changed since ditching gluten and (most) dairy. For a few years I ditched grains altogether (including gluten-free grains), and I am convinced that this period of “Paleo” eating got my gut health back on track and helped me figure out what makes me feel better in my personal body, and what makes me feel worse. However, restricting myself from all grains was hard, as I really missed my gluten free favorites like rice, oats, and the occasional treat of corn. Yep, I’m talking about chips. Let’s not be all high and mighty here… I love me some corn tortilla chips!
Over the last year (or so) I started bringing gluten free grains very lightly, very gently, back into my life. I now eat 1-2 servings of gluten-free grains and/or legumes almost every day, which is a no-no for Paleo enthusiasts, but it works really well for me. I’ve found that if I consume more than 1-2 servings per day, my digestion starts to weaken (i.e. I get constipated), my skin shows changes, and I start to feel low energy and fatigued. So I know my limits. But for right now — even with limits — I’m really glad to have grains back in my life.
This high protein gluten free blender bread is the best of both worlds: Paleo and non-paleo. It’s “low grain” (but not grain-free), it’s LOADED with protein including body-healing collagen and has tons of gut-brushing fiber from the oats and the flax. It has a warm, slightly sweet, slightly nutty taste and a GREAT TEXTURE that makes the bread sliceable and it doesn’t crumble or break apart.
If you’re a women’s health professional or fitness pro, share this recipe with your clients! They’ll love this convenient way to get more body healing, muscle building protein into their diets. Plus, it’s a healthier (less inflammatory, more blood sugar stabilizing) option than regular white bread for those moments when carb cravings strike.
I absolutely love thick slices of it toasted with a drizzle of olive oil and kosher flake salt. It’s great aside fried eggs and avocado, and perfect paired with a hearty bowl of soup.
The best thing of all is that it’s SO EASY! No rising, no kneading… No bowls to clean. Just a blender!
Try it and tell me what you think! But I have to warn you: you’ll probably need a high-powered blender such as a Vitamix or BlendTec to make this recipe. I personally have a Vitamix and it works great, but I can see the batter getting stuck (or otherwise not turning out quite right) in a standard blender.
High Protein Gluten Free Blender Bread
- 1.5 cups whole (not ground) gluten free oats
- 1/4 cup whole (not ground) brown flax seeds
- 2 cups egg whites (i.e. the kind from a carton)
- 1.5 tsp organic cane sugar or coconut sugar
- 1/2 tsp sea salt
- 1 Tbsp Gelatin
- 2 Tbsp Collagen Peptides
- 2 Tbsp nondairy milk (I usually use almond milk)
- 2 tsp non-aluminum baking powder (make sure it’s non-aluminum… if you use standard baking powder with aluminum it will taste metallic!!!)
- 2 tsp apple cider vinegar
Preheat oven to 400 F. Line a standard loaf pan with parchment paper (let it hang over the sides a bit) and then spray lightly with coconut oil or avocado oil cooking spray.
Place oats and flax seeds in your blender and blend (start on low, then increase speed) until finely ground.
Add egg whites, sugar, salt, gelatin, peptides, nondairy milk, and baking powder. Blend on low for 15-20 seconds, and then slowly increase speed for another 15 seconds or so. Scrape sides, and blend again until smooth.
Add apple cider vinegar, and blend for a final 10-15 seconds.
Pour batter into prepared loaf pan. Be sure to scrape all of the batter out of your blender using a rubber spatula!
Bake for 20 minutes uncovered, then rotate pan in the oven AND cover lightly with foil and bake for another 25 minutes COVERED. Loaf is done when it’s lightly golden and sounds hollow when tapped. Let cool in pan on wire rack for 15-20 minutes, then remove from pan to cool completely. Slice when fully (or at least mostly) cooled. Store leftover sliced bread in the fridge.
Let me know if you try this high protein blender bread recipe!
And if you love eating clean, moving every day, and shining brighter then you need to check out my Morocco retreat… Summer 2018… (Click here to learn more!)
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