So part of this anti-inflammatory diet is avoiding wheat/gluten (although rye is allowed) and increasing protein. My cousin passed along a recipe for “protein bread” for me to try. No wheat, just cottage cheese, oats, eggs, baking powder, salt, and pepitas or sunflower seeds.
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| “Protein bread” |
This is not bread.
It is heavy and dense in the worst way. Even toasted, it is still depressing. You have to put a lot of peanut butter on it to make it edible.
I put it into Cronometer, as I do with everything, and It doesn’t even seem remotely worth the effort in making it and disappointment in eating it?
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| Nutritional content of protein “bread” |
I have also gone back to sourdough, since fermented foods are a thing, and long-fermented gluten is supposed to not cause the issues that regular gluten does. So I also put a recipe for real bread with sprouted rye into Cronometer.
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| Nutritional content of homemade sourdough with sprouted rye |
Bear in mind, that’s for two lovely, normal-sized slices, vs two sad wee slices of the protein “bread.” A lot less fat, and 3g difference in protein is not worth crying over—for the difference in fat, just have three slices of real bread instead of two. I will take the real bread any day!




