Quick, soft, and protein-packed bread made with just egg whites and chia seeds.
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Dietary Badges: High-Protein, Low-Carb, Gluten-Free, Vegetarian
Ingredients
- 500 grams egg whites
- 180 grams chia seeds
- Sesame seeds, optional, for topping
Instructions
1. Prepare the chia flour
- Use a blender or food processor to grind 180 grams of chia seeds into a fine flour.
- Set aside.
2. Whip the egg whites
- In a large bowl, use an electric mixer to whip 500 grams of egg whites until very frothy but not stiff.
3. Combine ingredients
- Gradually fold the chia seed flour into the frothy egg whites.
- Mix gently until just combined, taking care not to over-mix to preserve the airiness.
4. Prepare the loaf pan
- Grease or line a loaf pan with parchment paper to prevent sticking.
5. Bake
- Transfer the batter into the prepared loaf pan, spreading it evenly.
- Bake in a preheated oven at 180°C (356°F) for 35 minutes.
6. Cool and serve
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- Slice and enjoy immediately or store as preferred.
Additional Notes
- Topping: Lightly sprinkle sesame seeds on top before baking for added texture and flavor.
- Texture Tip: Folding gently preserves the airiness of the bread, resulting in a soft and fluffy texture.
- Dietary Note: This bread is naturally gluten-free and very low in carbs.
Ingredient Details and Substitutions
- Chia Seeds: Provide fiber, protein, and healthy fats. Ground into a flour to absorb moisture and help the bread rise.
- Egg Whites: Act as the primary structure and protein source. Using pasteurized egg whites ensures safety if consumed lightly cooked.
- Substitutions:
- No chia seeds? Flaxseed meal can be used, but it will alter texture slightly.
- Optional sesame seeds can be replaced with poppy seeds or omitted entirely.
Equipment Alternatives
- No food processor? Use a high-speed blender to grind chia seeds.
- No electric mixer? Whisk egg whites vigorously by hand, though it may take longer to reach frothy consistency.
Serving Suggestions
- Serve toasted with avocado or nut butter for a quick breakfast.
- Use as sandwich bread for a high-protein lunch.
- Pair with soups or stews for a low-carb accompaniment.
Storage, Make-Ahead, and Reheating
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Slice and freeze individually for up to 2 months; thaw in the fridge or at room temperature.
- Reheating: Warm slices in a toaster or oven at 160°C (320°F) for 5 minutes.
Nutrition Facts (per slice, yields 8 slices)
- Calories: 60 kcal
- Protein: 7 g
- Carbs: 2 g
- Fat: 2 g
- Fiber: 2 g
- WW Points: 1
Dietary Highlights: High-protein, low-carb, gluten-free, vegetarian.
Allergens: Egg.
Recipe Variations
- Add 1 tsp cinnamon or cocoa powder to the batter for a flavored variation.
- Mix in 1–2 tbsp chopped nuts or seeds for extra texture.
- Top with a sprinkle of herbs (like rosemary) for a savory twist.
Frequently Asked Questions
Q: Can I use whole eggs instead of egg whites?
- A: Using whole eggs will change texture and moisture content. Bread may be slightly denser.
Q: Why is it important not to over-mix?
- A: Over-mixing collapses the air in the egg whites, resulting in denser bread.
Q: Can I double this recipe?
- A: Yes, use a larger loaf pan and extend baking time slightly. Check doneness with a toothpick.
Q: Can I use chia flour instead of grinding whole seeds?
- A: Yes, 180 grams of chia flour can be used directly.
Personal Notes
I developed this 2-ingredient protein bread when I wanted a quick, low-carb alternative to traditional bread. It’s surprisingly soft and versatile, perfect for breakfasts or snacks. I often toast it and add avocado or a fried egg for a satisfying start to the day.