Sometimes certain protocols can feel a little repetitive when you’re in the middle of healing. For my clients on the Digestive Reboot Protocol, Severe Gallbladder Protocol or those in certain phases of the BNT Level Program where fat is completely avoided, this bread offers a gentle way to bring variety back onto the plate.
Because it’s built on rice flour, egg whites, and psyllium, it fits seamlessly into the reboot rhythm without weighing digestion down. That said, this recipe is not recommended for those working on weight loss or managing diabetes — you’ll already know from your level protocol if this bread belongs in your plan.
This bread has lots of protein, easy to digest carbs (white rice flour), and has zero fat!
Enough fluff... let's get on with the good stuff, the recipe!
Ingredients
- 300 g white rice flour
- 60 g tapioca starch (or potato starch)
- 14 g psyllium husk powder (~1 Tbsp + 2 tsp)
- 8 g salt (1 tsp)
- 8 g active dry yeast (2¼ tsp)
- 25 g cane sugar (2 Tbsp)
- 250–255 g warm water (1 cup + 1–2 tsp, 100–105°F)
- 150 g egg whites (about 5 large)
Instructions
- Activate yeast
- In a small bowl, mix 30g-50g warm water and sugar.
- Sprinkle yeast over top, stir gently, and let sit 10 minutes until foamy.
- Mix dry ingredients
- In a large bowl, whisk together rice flour, tapioca starch, psyllium husk, and salt.
- Combine
- Pour in the foamy yeast mixture, egg whites, and remaining water. (tip: some colder climates/hotter climates need more or less water depending on these factors, you don't want this too wet or too dry, it needs to be sticky but still hold form; if it's runny, that's too thin.)
- Mix with a dough hook or sturdy spatula until you have a thick, spreadable batter.
- First rise
- Transfer to a bowl, or keep in mixing bowl. Cover and let rise in a warm spot for 60-120 minutes, until puffed. (Tip: I typically use my oven and get it warm, about 170degrees and then turn off the heat and keep the light on to allow my bread to rise)
- Shape & Second rise
- Transfer to a greased 9×5" loaf pan. (If you want you can use parchment paper too, that helps as well, this transfers very nicely, it's not sticky and releases really well even off the parchment paper. If you find that your bread after rising is sticky, you may have used too much water.)
- Bake
- Preheat oven to 375°F (190°C).
- Bake 35–40 minutes, tenting with foil in the last 15 minutes if browning too quickly.
(tip: if it's not browning enough inside will be too wet, make sure this is browning on top for a perfect rise and bake)
- Cool completely
- Let loaf rest at least 1 hour before slicing for best crumb structure.
- To do this, remove from pan and let rest on wire rack.
- Let loaf rest at least 1 hour before slicing for best crumb structure.
Final note: This bread is more on the moist side, it's not dry like regular bread, it does have some moisture to it which makes it a soft bread. It tastes great and is easy to make.
Quick-Rise Yeast Option
Some people may ask if you can do quick rise yeast, fast acting yeast to save on time.That's up to you, personally, I do not prefer that kind of yeast. I've tried it and find it to be severely lacking. It takes an extra 10 minutes to create a bloom. It takes extra time to rise, but it's totally worth it for the beautiful developed yeast flavor.
If you want to use quick-rise yeast or bread machine yeast, here's the adjusted recipe:
Ingredients stay the same
- Use the same amounts of yeast (8 g / 2¼ tsp).
- Skip yeast activation
- Mix the quick-rise yeast right into the dry ingredients: rice flour, tapioca, psyllium, salt, and sugar.
- Add warm water and egg whites. Mix until you have the thick, spreadable batter.
- Transfer batter directly into the greased 9×5" pan.
- Smooth the top with a wet spatula.
- Let rise once (about 30–40 minutes), until batter domes 1" above the pan rim.
- Bake at 375°F (190°C) for 35–40 minutes, tenting if needed.
Enjoy!!
Blessings and Excellent Health,
