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Flourless Protein Bread
A soft homemade flourless bread made with cottage cheese, eggs, and oat bran. Perfect as an alternative to regular bread for breakfasts, sandwiches, and snacks.
Ingredients
For 8 servings- Сир кисломодочний 5%300 g
- Egg2 piece
- Oat Bran, Raw50 g
- Cornstarch20 g
- Salt(optional)
- Baking soda2 g
- Apple vinegar(optional)
Instructions
- 1
Blend the cottage cheese and eggs with a blender until smooth.
- 2
Add the oat bran, cornstarch, salt, and baking soda neutralized with vinegar. Mix well.
- 3
Let the batter rest for 10 minutes to allow the bran to swell.
- 4
Transfer into the baking pan and bake for 40 minutes at 180°C.
- 5
Allow the baked bread to cool completely before slicing.
Ingredients
For 8 servingsIngredients
Сир кисломодочний 5%
300 g
Egg
2 piece
Oat Bran, Raw
50 g
Cornstarch
20 g
Salt
(optional)
Baking soda
2 g
Apple vinegar
(optional)
Step-by-step instructions
For 8 servings- 1
Blend the cottage cheese and eggs with a blender until smooth.
- 2
Add the oat bran, cornstarch, salt, and baking soda neutralized with vinegar. Mix well.
- 3
Let the batter rest for 10 minutes to allow the bran to swell.
- 4
Transfer into the baking pan and bake for 40 minutes at 180°C.
Allow the baked bread to cool completely before slicing.
Nutrition per serving
Macronutrients
36% of calories
Helps build and repair muscle tissue.
33% of calories
Provides energy for your body and brain.
31% of calories
Supports hormone production and brain function.
Ingredient nutrition breakdown
| Ingredient | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Сир кисломодочний 5% | 47 | 6g | 1g | 2g |
| Egg | 18 | 2g | 0g | 1g |
| Oat Bran, Raw | 15 | 1g | 4g | 0g |
| Cornstarch | 10 | 0g | 2g | 0g |
| Salt | — | — | — | — |
| Baking soda | 0 | 0g | 0g | 0g |
| Apple vinegar | — | — | — | — |
Nutrition and calorie figures are approximate. They are calculated from reference data for each ingredient and may differ depending on the specific products and brands you use, their fat content and ripeness, how you measure them, and the actual portion size.
Cook's notes
For a more uniform texture, let the bread cool directly in the pan for 10–15 minutes, then transfer it to a wire rack.
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