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Fluffy Egg-White Oat Bread with Tapioca (Yeasted)
Airy yeasted oat loaf built on a tapioca and xanthan crumb, lifted by whipped egg whites. Flourless, high-protein and near-white inside.
25 min prep / 90 min total
240 kcal
10.2g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 400 mlwarm water
for the starter
- 1 tbspsugar-free syrup
- 11 gdry yeast
- 100 goat flour
for the starter
- 250 goat flour
for the dough
- 100 gtapioca starch
- 8 gpsyllium husk
- 10 gxanthan gum
- 4egg whites
- 30 mlolive oil
- 1 tspapple cider vinegar
- rolled oats
for topping
Instructions
Whisk 400ml warm water with 1 tablespoon sugar-free syrup, 11g dry yeast and 100g oat flour. Rest until foamy.
In a second bowl combine 250g oat flour, 100g tapioca starch, 8g psyllium husk and 10g xanthan gum.
Pour the starter into the dry mix, then add 4 egg whites, 30ml olive oil and 1 teaspoon apple cider vinegar. Knead with a stand or bread mixer until smooth.
Transfer to a greased loaf tin, shape the top, brush with oil and sprinkle with rolled oats. Score the surface.
Rest in a warm spot, then bake at 190°C for 35-, until golden. Cool before slicing.
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