Protein “bread”

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. 

“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?

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.

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!