Did your eyes just light up and your heart sing when you read the words “Pure PROTEIN” combined with “Low Carb,” “Low Fat” and “BREAD?!?!?!?!”
Could this really be possible?!?! Or is this some kind of cruel April Fool’s Day joke? Yes, it most certainly is April 1st but I already posted a fake wedding photo on facebook earlier to celebrate it. 🙂
So to answer your is-it-too-good-to-be-true carb-deprived question, no, my hungry vegan meathead brethren, it is not. And paired with my new fave gourmet vegan cheese by Gusta, it’s even cheesier than my April Fool’s Day wedding photo.
Now if you thought you loved my high protein, macro-friendly, vegan recipes before, just wait until you whip up this seitan bread. And yes, like every other one of my high protein, vegan bodybuilding recipes, my food photos make it look both unappealing and poorly photographed. But let’s not forget I’m a meathead, not a chef. And I can still sleep at night knowing my food pics will never be featured in an issue of “Food & Wine Magazine.” 🙂
My recipes WILL, however, fit your bodybuilding macros nicely. And this recipe in particular will DEFINITELY satisfy any low-carb dieter jonesing for a crusty baguette fix.
I actually messed around with this recipe for a good year before finally perfecting it. And truthfully, I wasn’t even going to share it because I knew it was so damn good, I should save it for my next e-cookbook! But I decided to spread the love in the end (mostly because I wanted to give my carb-a-holic clients a new, portable protein option that looks, tastes and acts as a carb.
So to the bread worshipers or anyone suffering on a bread-deprived diet, you are so gonna love me for this one.
Now go make my protein bread and lovingly think of me as you eat it. And as you fantasize about all the delicious sandwiches you are now going to make, play this Kool Moe Dee track:
Sooooooo? How you like me now? Macros are 142 calories per slice. 25g protein, 6g carbs & a mere 1g fat, baby! 🙂
Here’s the recipe:
Low Carb, Low Fat, Pure Protein BREAD
2 cups vital wheat gluten
2 Tbsp. ground flax
4 Tbsp. chickpea (garbanzo bean) flour
1 tsp. baking powder
1 tsp. sea salt
1.5 – 2 cups of water (Start with 1.5 cups then add a little more if needed)
Pre-heat oven to 350 degrees F. In a medum-sized bowl, mix all dry ingredients together. Slowly add in water, starting with 1 cup then add the additional half cup. Knead into a dough and add a little more water if necessary. You should have yourself a big lump of dough.
Lay out two long pieces of aluminum foil and spritz the bottom of each piece with a tiny spray of avocado oil or extra virgin olive oil.
Cut dough in half then use your hands to roll into two long-ish, somewhat thick-ish cylinders. I’m thinking of a different shape to compare these to. They’re basically going to be 8 – 9 inches long and 3 – 4 inches thick. 😉
Lie each sausage shape of dough on top of the tin foil. Twist the ends of the tin foil and roll the sides around your dough but leave the top open so the bread can rise and air can get out.
Bake for 45 minutes. Remove from heat and allow to cool before cutting into your protein bread.
I find the bread tastes the most like bread when toasted. I’ll then make it “grilled cheese” style thanks to thin slices of Gusta’s Artisanal Vegan Grating Block. Or I’ll spread on some coconut butter and serve a slice with some tofu scramble from my eBook. Talk about a high protein breakfast eh?!
Or I’ll do it up PB & banana style. Get creative! But most importantly, say thanks to the vegan bodybuilding gods that your carb-addicted prayers have been answered. And by gods, I mean me of course. Enjoy! 🙂
-Sam Shorkey, Jacked on the Beanstalk