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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  • Molly: April 03, 2017

    HAHAHAHA! You’re hilarious and BRILLIANT! Finally, a substitute for my old fave comfort food. Without the dairy, fat, and carbs. I can’t wait to try this!!! Thanks, Sam!

  • Sam: May 16, 2017

    Oooh good idea! I bet it would be awesome for that! Let me know how it turns out! Then I just might have to test it myself :)

  • Andy: May 16, 2017

    This looks awesome! I’ve been wanting to try making a high protein pizza crust, it would be awesome if a variation on this recipe could work!

  • Sam: April 26, 2017

    I actually found it at Whole Foods and bought 5 bags hahaha. I should be good for a while :)

  • Lilla: April 26, 2017

    That is strange Sam, here in Calgary you can find VWG in almost all grocery stores and health food stores… buying it online is another option if you don’t mind shopping on the net… :) I just made your loaf again because I forgot to leave them in for long enough last time and turned out too dense and raw, but the new ones are super nice and light! Have a wonderful day and stay warn, not sure what the weather is doing there but it’s been pretty bad here… :(…

  • Sam: April 24, 2017

    No prob, girl! I actually made a loaf yesterday and am now out of vital wheat gluten flour. For some reason, it’s really hard to find here in Ottawa. I gotta start stock piling that shit :)

  • Lilla: April 24, 2017

    Oh Thank you so much for your reply Sam!!!! I would love to boil or steam this seitan recipe but it is sooooo yummy toasted that I just can’t… lol!!!! Maybe one day… I never heard of The Vegan Black Metal Chef but I’m glad he likes seitan as well, haha… I’ll read up on him on the net. Thank you again.. I am just about to make another loaf right now…. !!!!! Blessings and kind vegan thoughts your way Sam!!!!

  • Sam: April 11, 2017

    Awww glad you liked it, Lilla and you are sooooo welcome! It really is so versatile. You need to try boiling and steaming it next. Also super good if you want it to have a meat-like texture. The Vegan Black Metal Chef’s latest cookbook has a lot of good seitan recipes in it. I’ll be raffling off his cookbook in a couple of weeks actually so stay tuned :)

  • Sam: April 11, 2017

    Why thank you, Charlotte :) I figure a hearty-sized slice is one serving. Just enough to cram down into the toaster. I think one recipe makes about 8 servings.

  • Charlotte: April 10, 2017

    Insanely delicious!!! You are incredible… and hysterical! About what size slice are those macros for?

  • Lilla: April 09, 2017

    I just made your seitan bread Sam and it’s super yummy!!!!!! I"m having it right now for breaky.. :) .. My first attempt at making seitan, so thank you for making it so easy for me!!!! You are so kind for sharing this recipe, thank you!!

  • Sam: April 03, 2017

    Yey!! So glad you liked it!! All hail, Seitan! ;)

  • Vicki: April 03, 2017

    I just made this yesterday. It was so good. You’re the best, Sam!

  • Sam: June 13, 2017

    Haha yup, everyone sure loves that protein bread! Glad you liked it :)

  • Jill: June 13, 2017

    You’re truly outdone yourself this time! I made this last night, and I’m in heaven!!! Thank you, thank you, thank you!!!!

  • Sam: October 05, 2017

    Hahaha glad you like it. It’s a fan fave for sure!! And you’re welcome :)

  • Low Carb High Fat Success: October 05, 2017

    Low carb? Check! Protein? Check! Bread?? Ooooh yeah! Thanks for this recipe Sam!

  • Sam: January 19, 2018

    I think you will be pleasantly surprised! But definitely let me know! I’m gonna make some more on Sunday.

  • Morgan: January 19, 2018

    HAHAHA! I am SO curious as to what it will turn out like when I make it…looking forward to trying it out this weekend!

  • Tracey: March 23, 2018

    Wonder if I could cut the recipe in half & just make a half batch? Do you think the cook time would be the same?

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