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Sliced high protein apple ricotta bread with a moist cinnamon apple crumb

Gluten Free High Protein Apple Ricotta Bread

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A moist gluten-free high-protein apple ricotta quick bread with cinnamon, almond flour, certified gluten-free oat flour, egg whites, and whey isolate.

  • Total Time: 80 minutes
  • Yield: 1 loaf (8 thick slices)

Ingredients

Scale
  • 1 1/2 cups (375 g) part-skim ricotta, drained if visibly wet
  • 3 large eggs
  • 3/4 cup (182 g) liquid egg whites
  • 3 tablespoons plus 1 teaspoon (60 g) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups (144 g) fine almond flour
  • 3/4 cup (75 g) certified gluten-free oat flour
  • 1/2 cup (60 g) unflavored or vanilla whey protein isolate, labeled gluten free if needed
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 1 large crisp apple (about 180 g), cored and cut into small dice

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 9-by-5-inch loaf pan with parchment paper.
  2. If the ricotta looks watery, drain it in a fine-mesh strainer for 10 to 15 minutes before measuring.
  3. Whisk the almond flour, certified gluten-free oat flour, whey isolate, baking powder, cinnamon, nutmeg, and salt.
  4. Blend or whisk the ricotta, eggs, egg whites, maple syrup, vanilla, and lemon juice until mostly smooth.
  5. Fold the dry mixture into the ricotta mixture just until no dry streaks remain. Fold in the diced apple.
  6. Let the batter rest for 10 minutes so the oat flour and whey can hydrate.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 55 to 65 minutes, until the center springs back lightly and a thin tester comes out without wet batter. Tent loosely with foil if needed.
  9. Cool in the pan for 15 minutes, then lift onto a wire rack. Cool for at least 45 minutes before slicing into 8 thick slices.

Notes

  • Use certified or clearly labeled gluten-free oat flour and gluten-free whey isolate when gluten cross-contact matters.
  • Do not taste raw batter; raw flour and eggs should be fully baked before eating.
  • Protein powders vary in absorption. The recipe is designed for whey isolate.
  • Nutrition is estimated per 1/8 loaf using representative values and a whey isolate providing about 25 g protein per 30 g.
  • Refrigerate for up to 4 days or freeze individual slices for up to about 2 months for best quality.
  • Author: Adam Moretti
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free, High Protein, Vegetarian

Find it online: https://www.healthyamericanbites.com/high-protein-apple-ricotta-bread/