Ingredients:

• 5 large eggs, room temperature
• 15g egg white powder
• 10g beef gelatine powder
• 10g whey protein isolate
• 1/4 tsp cream of tartar
• 1/4 tsp xanthan gum
• 1/8 tsp fine Himalayan pink salt

Instructions:

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1. Preheat the Oven:

Preheat your oven to 160°C (320°F) in a static setting.

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2. Prepare the Egg Whites:

Separate the eggs, placing the whites into a large mixing bowl and yolks into a small bowl.

Add salt and cream of tartar to the egg whites. Use a hand-held electric whisk to whip the whites on low speed initially, then on high speed until very firm peaks form.

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3. Mix Dry Ingredients:

Weigh and mix the egg white powder, beef gelatine powder, whey protein isolate, xanthan gum, and sift half over the whipped egg whites. Whip to incorporate, then add the remaining half and continue to whip until the mixture becomes dense.

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4. Whip the Egg Yolks:

Use the same whisk to whip the egg yolks until they become creamy and pale in color.

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5. Combine Egg Yolks and Whites:

Use a silicone spatula to add all the whipped yolks to the whipped egg whites, combining manually at first, then with the electric whisk until you have a homogenous, thick, fluffy, and sticky batter.

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6. Bake the Bread:

Pour half of the batter into a 2lb silicone loaf mold, removing any air pockets by tapping the mold on the worktop. Fill with the remaining batter and level the top.

Bake for 30 minutes, then turn off the oven but leave the bread in its mold inside (door closed) for another 30 minutes.

Afterward, cool the bread in its mold for 15 minutes, then transfer it onto a rack in the oven for an additional 15 minutes to dry out.

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7. Storage:

Store the bread loaf in a cupboard, uncovered.

#Protein-Rich #Gluten-free #Dairy-free