Allergens: Gluten Free, Nut Free, and Strawberry Free
Preheat: 325 deg F
Cook Time: 40 min
1.5 cup water
120g egg white powder
1/2 tsp cream of tartar
1/2 tsp salt
1/4 cup Allulose. 36g
1 Tbsp egg yolk powder 6g
(Or 3 Tbsp whole egg powder 20g)
Add water to mixer bowl. Then add egg white powder. Cream of tartar. Salt. Allulose. Increase speed from low to max then continue beating for 5 minutes.
Make sure your baking pan is ready to go.
Add egg yolk powder (or whole egg powder) and mix till incorporated.
Make sure sides scraped.
Tip: If making several loaves mix by hand here, otherwise you must clean the mixer whisk for the next loaf to whip up correctly.
Quickly add to parchment lined pan and shape.
Bake in preheated 325 deg oven for 40 min
Cool 10-15 min in pan then remove and let cool completely.
Slice with serrated knife.
Store in air tight container in fridge for a week.
To avoid sticky top store wrapped in paper towel. Some locations worse than others.
Adding more egg yolk powder (or whole egg powder) increases the air bubble size so that it feels more like bread and less like styrofoam; however, it also gives it a more eggy flavor. Find the balance.
Make sure mixer whisk is clean so that egg whites