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

Name: Gluten-Free Protein Bread Mix – high protein, high fiber, lower carb & additive-free
SKU: 9508846429739
Price: 8.25 EUR
Availability: InStock

Original price was: 9,99 €.Current price is: 8,25 €.

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, our Protein-Fiber White Bread is the clean alternative to conventional gluten-free bread – without compromising on taste.
Made with potato protein, clinically tested collagen peptides and a premium fiber blend – all in line with the Clean Label standard (no additives, sugar or sugar alcohols).
Bringing together: sustainability, science & taste.

Versatile – whether for sandwiches, toast, or focaccia: one dough, endless possibilities.

In stock

Ingredients & Allergens

Ingredients

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.

Allergens

almonds, milk, lupin and egg.

Nutritional Values

Nutritional Values per 100 g

Brennwert	1460 kJ / 350 kcal
Fett	9,8 g
- of which Gesättigte Fettsäuren	0,8 g
Kohlenhydrate	12 g
- of which Zucker	3,1 g
Ballaststoffe	32 g
Eiweiß	37 g
Salz	2,4 g

🍞Gluten-Free White Bread Mix – Protein-Rich, Lower Carb, Additive-Free

Your clean, gluten free white bread alternative – lower carb & rich in fiber

Our new white bread from the PRO-FI (Protein-Fiber) range is gluten-free, high in protein and fiber – and significantly lower in carb.
With 37 g of protein, 32 g of fiber and only 12 g carbs per 100 g, our Protein-Fiber Bread is a clean alternative to conventional gluten-free bread – without compromising on taste.

Gluten-free, without flour blends and with 75 % fewer carbs than typical products – perfect for those who want to combine mindful nutrition with full flavor.

🟩 Contains high-quality potato protein – a plant-based protein source with an excellent amino acid profile.

Whether for breakfast, as a sandwich base, or a smart snack: this bread fits seamlessly into your daily routine – functional, satisfying & clean.

✅ The highlights at a glance:

Gluten-free & clean label – no additives, no wheat
High in protein – 37 g protein per 100 g (over 7× more than regular gluten-free bread)
High in fiber – 32 g fiber per 100 g (+276 %)
Lower carb – only 12 g carbs per 100 g (–75 %)
Made in Germany – in a certified blending facility

Sustainable Ingredients – Smarter Enjoyment with Responsibility
Our white bread not only sets new standards in terms of nutrition, but also when it comes to sustainability:

🌱 Potato protein from side-streams – resource-saving upcycling with high nutritional value

🌾 Fibers from chicory root, oats & acacia – natural raw materials that support soil health & biodiversity

🔄 Collagen peptides from food industry side-streams – contributing to the circular economy

✅ Clean Label & resource-efficient – fewer losses, better use of existing resources

This way, we combine taste, functionality, and sustainability – for you and for the future.

Our bread does a lot – and now it even rhymes:

🍞 The bread that delivers more

Gluten-free and baked with care,
32 grams of fiber – nothing can compare.
37 grams of protein – strong and lean,
just 12 grams of carbs – that’s pretty clean!

A bread for those who expect the best –
from breakfast tables to garden rest.

Feature	✅ Our Gluten-Free Bread	🌾 Typical Gluten-Free Bread
Protein	high	very low
Fiber	high	hardly any
Carbohydrates	reduced – lower carb, 75% less	very high (mostly starch)
Additives	❌ none – clean label	✅ often many (e.g. thickeners)
Taste	🟣 familiar, fresh & airy	often bland or crumbly

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.