Lots of Baking Today - New Bread Recipe!

I tried a new bread recipe today, inspired by Indigo Nili but with a few minor tweaks. It’s a mash up of my PSMF adaptation with her new whole egg powder experiment. Watch her YouTube video here if you’re interested in seeing her make this bread with whole egg powder.

Ingredients:

1.5 cups egg whites (I used fresh this time but carton whites work as well)

1/2 tsp cream of tartar

1/2 tsp xanthan gum (optional)

1 tsp baking powder

1 tsp nutritional yeast (optional but I like the flavor it provides)

80 grams whole egg powder (Note: Next time I’m actually going to try a mix of egg white powder and whole egg powder. I’m thinking 60 g egg white powder plus 20 g whole egg powder as this tasted just a little eggy to me where as the egg white bread does not. I’ll let you know how that goes in a future post)

1/2 tsp salt

3 tbsp powdered allulose

Directions:

Gently start whipping the egg whites until foamy. I’ve found that room temperature whites tend to whip a little better for me.

Add cream of tartar and whip to stiff peaks.

Add xanthan gum, baking powder, nutritional yeast, salt, allulose, and whole egg powder. Mix on a slow speed until well incorporated. Do not over mix. Your mixture may deflate a little, that’s ok.

Spoon mixture into your bread mold (the one I use is linked below) and bake at 325 F for 30 minutes or until center is completely cooked and set.

Allow bread to cool in the oven - this helps prevent it from falling as much.

Once complete cool, slice and enjoy.

Burger buns - for these I used 45g egg white powder plus 1 tbsp whole egg powder and only 2 tbsp allulose. I like the taste better than the whole egg bread but prefer the consistency of the whole egg bread. Going to keep tweaking and maybe try 50/50 mix of egg white powder and whole egg powder next time.

Garlic Parmesan Rolls - this was leftover batter from the burger buns. I added 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, 2 tbsp pecorino romano cheese, and then topped with parmesan.

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