Pure Protein BREAD: Low Carb AND Low Fat! Ya Heard Me!

Pure Protein BREAD: Low Carb AND Low Fat! Ya Heard Me!

Did your eyes just light up and your heart sing when you read the words “Pure PROTEIN” combined with “Low Carb,” “Low Fat” and “BREAD?!?!?!?!”

Could this really be possible?!?! Or is this some kind of cruel April Fool’s Day joke? Yes, it most certainly is April 1st but I already posted a fake wedding photo on facebook earlier to celebrate it. 🙂

So to answer your is-it-too-good-to-be-true carb-deprived question, no, my hungry vegan meathead brethren, it is not. And paired with my new fave gourmet vegan cheese by Gusta, it’s even cheesier than my April Fool’s Day wedding photo.

samantha shorkey lucas pokrywa april fool joke

Now if you thought you loved my high protein, macro-friendly, vegan recipes before, just wait until you whip up this seitan bread. And yes, like every other one of my high protein, vegan bodybuilding recipes, my food photos make it look both unappealing and poorly photographed. But let’s not forget I’m a meathead, not a chef. And I can still sleep at night knowing my food pics will never be featured in an issue of “Food & Wine Magazine.” 🙂

My recipes WILL, however, fit your bodybuilding macros nicely. And this recipe in particular will DEFINITELY satisfy any low-carb dieter jonesing for a crusty baguette fix.

I actually messed around with this recipe for a good year before finally perfecting it. And truthfully, I wasn’t even going to share it because I knew it was so damn good, I should save it for my next e-cookbook! But I decided to spread the love in the end (mostly because I wanted to give my carb-a-holic clients a new, portable protein option that looks, tastes and acts as a carb.

So to the bread worshipers or anyone suffering on a bread-deprived diet, you are so gonna love me for this one.

Now go make my protein bread and lovingly think of me as you eat it. And as you fantasize about all the delicious sandwiches you are now going to make, play this Kool Moe Dee track:

Sooooooo? How you like me now? Macros are 142 calories per slice. 25g protein, 6g carbs & a mere 1g fat, baby! 🙂

Here’s the recipe:

Low Carb, Low Fat, Pure Protein BREAD


2 cups vital wheat gluten
2 Tbsp. ground flax
4 Tbsp. chickpea (garbanzo bean) flour
1 tsp. baking powder
1 tsp. sea salt
1.5 – 2 cups of water (Start with 1.5 cups then add a little more if needed)


Pre-heat oven to 350 degrees F. In a medum-sized bowl, mix all dry ingredients together. Slowly add in water, starting with 1 cup then add the additional half cup. Knead into a dough and add a little more water if necessary. You should have yourself a big lump of dough.

Lay out two long pieces of aluminum foil and spritz the bottom of each piece with a tiny spray of avocado oil or extra virgin olive oil.

Cut dough in half then use your hands to roll into two long-ish, somewhat thick-ish cylinders. I’m thinking of a different shape to compare these to. They’re basically going to be 8 – 9 inches long and 3 – 4 inches thick. 😉

Lie each sausage shape of dough on top of the tin foil. Twist the ends of the tin foil and roll the sides around your dough but leave the top open so the bread can rise and air can get out.

Bake for 45 minutes. Remove from heat and allow to cool before cutting into your protein bread.

I find the bread tastes the most like bread when toasted. I’ll then make it “grilled cheese” style thanks to thin slices of Gusta’s Artisanal Vegan Grating Block. Or I’ll spread on some coconut butter and serve a slice with some tofu scramble from my eBook. Talk about a high protein breakfast eh?!

Or I’ll do it up PB & banana style. Get creative! But most importantly, say thanks to the vegan bodybuilding gods that your carb-addicted prayers have been answered. And by gods, I mean me of course. Enjoy! 🙂

-Sam Shorkey, Jacked on the Beanstalk

gusta vegan cheese protein bread sandwich vegan grilled cheese sandwich

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  • Gulliver: April 14, 2024

    I’ve been making an adapted version of this for a while, using yeast to make it rise and slightly lowering the proportion of gluten to the other flour.

    It comfortably makes 8 rolls/burger buns, each one working out to about 45g protein.

  • Terry : March 04, 2024

    How many grams is in a slice

  • PT: August 09, 2023

    Came across this post a long time ago and have been making for about two years now. Just want to say how much I love it! Modified a bit. I divide into equal weight balls, so it’s easier to track macros. I also add dried herbs to the mixture, then use my food processor to mix well. Faster and easier on the hands.

    Freeze most and keep a few out. I slice down the middle, lightly toast, add avocado, some everything bagel seasoning, and I’m a happy camper.

    Thank you for this recipe!!!!

  • Penny: May 24, 2023

    I have made this recipe about 10 times and almost always they wrinkle when cooled. What am I doing wrong?

  • Tascha: December 16, 2022

    How has no one asked how big a “slice” is? how on earth am I supposed to track this with the info given?

  • Emmeline Capel: February 13, 2022

    I made this, half batch and just used a 4×9 loaf pan and it came out so delicious. I used cauliflower flour in place of the chickpea flour per that’s what I had and I cannot tell you how much I love it! Due to some digestive issues, I have to get as much protein as I can but can’t tolerate meat or too much fiber. This bread is perfect thanks so much for sharing!!

  • Julie: January 29, 2021

    I entered this into My Fitness Pal recipe builder and entering it as 8 servings it still came out to 180 calories, 3 grams fat, 6 carbs, and 29 grams of protein. How many servings does this recipe meant to make to get the Macros are 142 calories per slice. 25g protein, 6g carbs & a mere 1g fat?

  • Esther Rosianu: January 29, 2021

    Thank you so much for this recipe! It’s great! I added oregano 2tbsp per batch and it came out delicious! Worth trying.

  • Kinza: January 03, 2021

    Hi Sam,

    Thank you so much!!! This protein bread was absolutely fantastic. It looks and tastes exactly like a bread roll and is extremely filling while being super simple and quick to make. I’ve been scouring the internet for a good protein bread recipe for ages, all of which required a bunch of different ingredients including expensive and high calorie nut flours. I will be making this regularly in the future!!

  • Laura White: August 12, 2020

    This tastes way better than it ought to. Cheap, ridiculously easy to make and because its Vegan that means everyone can enjoy it. I won’t be buying expensive low carb bread again thanks to this recipe. There is no need to separate the dough into two chunks. Just line a bread pan, cook for about 45 minutes and then cover the top with foil and cook for a further 45 minutes. You should end up with a nice loaf.

  • Riza Garcia: July 10, 2020

    Any alternatives for the flour? Would almond or coconut flour work? Thanks!

  • Samantha Shorkey: April 17, 2020

    Hi Melissa! Hmmm that’s weird… Did you leave it sitting in the tin foil? Or not put enough baking powder maybe? If anything, it should get harder as it cools, not shrivel up!

  • Melissa Stoehr: April 09, 2020

    Love this recipe! Made my first batch but my bread fell and looked like a wrinkled prune. Any idea why?

  • M C: January 17, 2020

    This is a brilliant recipe, wow! I can’t believe how much they rose. A bit chewy yes but really please with how they turned out, thanks for sharing this recipe Sam!

  • Michelle Kennedy: July 31, 2019

    Made this today and it was easy, rose beautifully and delicious. I didn’t bother to wrap but put the two rolled cylinders on a silpat with a spritz of oil and they came out great. Excellent toasted with jam and also as a PB&J for lunch. All the adults in the house loved (and someone took a nice big bite out of the loaf itself, even!). Thank you, thank you, thank you!

  • veronica Vargas: May 12, 2019

    What is you have wheat sensitivities can you use anything else?

  • Sam C: April 08, 2019

    Just made these and SHOCKED at how like bread they are. A bit chewier than regular bread if people are wondering what to expect. I made 8 little rolls and didn’t wrap in tin foil. They rose substantially while baking. I was so impressed!! Great recipe Sam!!

  • Elizabeth Lopez : September 21, 2018

    Hey!!! Omg girl, your recipe is life changing.
    Question: I’m making a batch for the ingredients you just posted, but what are the macros for that? How many slices will one batch have?

    Thank you!

  • Elizabeth Lopez : September 21, 2018

    Hey!!! Omg girl, your recipe is life changing.
    Question: I’m making a batch for the ingredients you just posted, but what are the macros for that? How many slices will one batch have?

    Thank you!

  • Samantha Shorkey: August 04, 2018

    Hi Melissa! I always struggle with this too. I usually keep it in the fridge in an airtight container. And I find it lasts a good 4 – 5 days this way.

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