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Protein-Fiber White Bread Mix – gluten-free, lower carb & additive-free

Name: Gluten-Free Protein Bread Mix – high protein & clean label
SKU: 9508846429739
Price: 7.99 EUR
Availability: InStock

7,99 €

Inkl. MwSt. | Shipping time: 2–3 business days (within Germany), 10 business days (international).

With 37 g protein, 32 g fiber and only 12 g carbs per 100 g, this Gluten-Free Protein Bread Mix is a clean, functional alternative to conventional gluten-free bread. Made with potato protein, clinically tested collagen peptides and a premium fiber blend – all without additives, starch, sugar or sugar alcohols. Versatile for sandwiches, toast or focaccia.

In stock

Ingredients & Allergens

Zutaten

Potato protein, ground almonds, oat fiber, acacia fiber, inulin, whey protein isolate (milk), sweet lupin flour, rice flour, egg white powder, tigernut flour, hydrolyzed collagen type I and III (bovine, halal and kosher), sunflower seeds, dried yeast, ground psyllium husks, table salt, natural flavoring.

Allergene

almonds, milk, lupin and egg.

Nutritional Values

Nutritional values

Nutritional Values per 100 g

Energy	1460 kJ / 350 kcal
Fat	9,8 g
of which Saturated Fat	0,8 g
Carbohydrates	12 g
of which Sugars	3,1 g
Fiber	32 g
Protein	37 g
Salt	2,4 g

Protein-Fiber White Bread Mix – gluten-free, lower carb & naturally clean

Our Protein-Fiber White Bread was created with a simple idea in mind: gluten-free bread should taste good, nourish well, and behave like real bread.

This mix brings that idea to life.
It combines plant-based proteins, natural fibers, and a clean, additive-free formulation that delivers structure, flavor, and stability without shortcuts. Each ingredient is selected for its function, purity, and scientific value — nothing more, nothing less.

With 37 g of protein, 32 g of fiber, and only 12 g of carbohydrates per 100 g, it offers a nutritional profile rarely seen in gluten-free baking. It is proof that a bread can be both functional and enjoyable.

At the heart of the recipe is high-quality potato protein — a plant protein with an excellent amino-acid profile and a biological value close to egg. Sourced from upcycled food streams, it adds both nutritional density and a commitment to resource efficiency.

The fibers in this mix come from chicory, oats, and acacia — natural sources that support texture while contributing to a more balanced and steady release of carbohydrates. Organic rice flour, sunflower seeds, and psyllium husk complete the formula with mild flavor and stability.

Each raw material is tested for purity, origin, and nutritional integrity. Production takes place in Germany in a certified facility that values transparency as much as performance.

Whether toasted in the morning, layered into a sandwich, or enjoyed as a simple slice with butter, this bread blends into everyday life effortlessly — supportive, nourishing, and quietly clever.

A modern alternative to conventional gluten-free bread: clean, functional, and thoughtfully composed from the first ingredient to the last.

Preparation:
1. Add 220 ml lukewarm water (max. 38 °C) and 2 tbsp olive oil to the baking mix. Stir well
with a spoon or dough scraper until a sticky dough forms (this is not a traditional kneadable dough – that’s completely normal). Tip: If desired, an egg can be added. Let the dough rest for 5 minutes.
Then briefly mix again using a dough hook on low speed (approx. 1 minute).

2. Transfer the dough into a greased or parchment-lined 20 cm baking tin and smooth the surface
with moistened fingers or a wet dough scraper.
Cover and let rest at room temperature for 30–45 minutes.

3. Preheat the oven to 180–200 °C (top/bottom heat).
Place an ovenproof dish with water on the bottom of the oven (for a crisp crust).
Bake the bread for approx. 30 minutes, then let it cool completely before slicing – and enjoy!

Tip: Avoid using fan-assisted mode – it helps keep the bread soft and moist.