PREPARATION TIME:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- 4 eggs – large room temperature, 270g total weight with shell, 170g net albumens, 70g net yolks
- 15 g egg white powder (U.S. option HERE)- if using a different brand, make sure it contains no additives or fillers
- 15 g whey protein isolate (U.S. option HERE)
- ¼ tsp xanthan gum (U.S. option HERE)
- ¼ tsp cream of tartar (U.S. option HERE)
- ¼ tsp fine himalayan pink salt (U.S. option HERE)
Optional
- 1 tsp allulose (U.S. option HERE)
Instructions
-
for flatbread, lay a sheet of non-stick parchment paper or a silicone baking mat over the entire surface of a baking rack and set aside;
for bread loaf, you just need to have a 2 lb plum-cake silicone mould to hand.
-
pre-heat oven to 160 °C static.
-
separate eggs, placing whites into a large mixing bowl and yolks into a small one.4 eggs – large
-
add cream of tartar and salt to the egg whites; use a hand-held electric whisk to whip on low speed initially, then on high speed until you achieve very firm peaks – you should see deep trails left by the whisk blades and you should feel some resistance as the blades spin.¼ tsp cream of tartar,¼ tsp fine himalayan pink salt
-
weigh and mix the remaining dry ingredients, and sift them over the egg whites.15 g egg white powder,15 g whey protein isolate,¼ tsp xanthan gum,1 tsp allulose
-
use bare minimum speed on your electric whisk so the powder is incorporated, then whip on high speed until the mixture becomes dense and you feel resistance on the whisk blades; at this point, continue to whip for another 30 seconds.
-
now use the same whisk, including the blob of mixture that will have stuck to the balloon blades, to briefly whip yolks until they become pale and creamy.
-
scoop the yolk mixture over the egg whites mix, and whisk again to incorporate homogeneously and obtain a thick, voluminous batter.
-
if making flatbread, scoop the batter onto the centre of your parchment paper/silicone mat and spread it evenly, covering an area of approx 32cm x 38cm;
if making a bread loaf, fill the 2 lb silicone mould with half the batter, bang it on the kitchen worktop to remove air pockets, add the remaining batter, and flatten the top.
- bake the flatbread for 20 minutes, remove from oven, let cool for 5 minutes, then flip over your worktop and peel off the lining, holding it as flat as possible against the bread – it should peel away neatly, with no stickiness; cut into 12 sandwich-size squares, and leave them on the rack to air-dry for 10 mins, then wrap with non-stick baking paper and keep refrigerated.
- bake the bread loaf for 30 minutes, turn oven off, open door, and leave in situ for 10 minutes; remove it from oven and let it cool, then lift the loaf out of the mould and put it back in the oven to dry up further for 15 minutes; wrap with non-stick baking paper and keep refrigerated.
Notes
- Other countries may not match UK egg sizes. Please weigh your eggs as per recipe.
Use Metric Kitchen Scales to measure egg weight and dry ingredients accurately.
Nutrition
- Serving: 1slice/square | Calories: 31kcal | Carbohydrates: 0g | Protein: 3.8g | Fat: 1.8g
