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–+ servings

Protein Sparing Bread Flour

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Course Bread, Carnivore, Dairy Free, Nut Free, Vegetarian
Cuisine American
Servings 12
Calories 44

Ingredients
  

OPTION 1:

  • 1 loaf protein sparing bread click HERE

OPTION 2:

  • 1 loaf protein sparing Wonder Bread click HERE *SEE NOTE

OPTION 3:

  • 1 loaf Easiest Protein Sparing Bread click HERE *SEE NOTE

OPTIONAL ADDITIONS:

  • 1 teaspoon Italian Seasoning
  • 1 teaspoon BBQ Seasoning
  • 1 teaspoon Taco Seasoning
  • 1 teaspoon ground cinnamon for a protein sparing pie crust

Instructions
 

  • Preheat oven to 300 degrees F. Place a piece of parchment paper on a rimmed baking sheet.
  • Cube the protein sparing bread into 1 centimeter square cubes. Place onto the prepared baking sheet.
  • Bake for 40-50 minutes or until the protein sparing bread cubes are completely dry.
  • Place the dried protein sparing bread into a blender or food processor (click HERE to find my FAVORITE blender that I use daily!), add seasonings if desired and pulse until the psmf bread is in a fine powder.
  • Store in an airtight container in the fridge for up to 5 days. Can be frozen for up to 3 months.
  • NOTE: if you use allulose, the recipes you make with it, will get darker.

Nutrition

Calories: 44 | Fat: 1g | Protein: 9g | Carbohydrates: 1g | Fiber: 1g | P:E Ratio: 9