ProFlo (Protein Flour) || NEW KETO FLOUR!!!

We've all been making tons of the egg white protein bread but sometimes a batch fails. This recipe was created to simplify the process. It's best used in quick breads and baked goods.

Keyword: Egg White Bread Flour, High Protein Flour, Keto Flour, Nut Free Flour, ProFlo, Protein Power Flour

Ingredients

368 grams egg whites
80 grams egg white protein powder
½ tsp real salt
½ tsp acacia gum powder (or xanthan gum)

Instructions

Pre-heat oven to 325°F.
Line jelly roll pan with parchment paper.
Blend all ingredients in a bowl with an immersion blender or in a blender.
Pour mixture onto parchment lined pan. Bake for 15 minutes.
Check on egg whites often. Bake until cooked through.
Cut egg whites in portions that will fit on dehydrator racks.
Place in dehydrator at 150°F for 6-8 hours.
Alternatively, reduce the temperature on your oven to the lowest it will go (usually around 170°F). Leave egg whites on parchment and allow to dry for 4-8 hours.
You'll know the egg whites are completely dry if you can snap the egg whites into pieces.
Break the egg whites into small pieces.
Place pieces into a food processor or blender and process until they're a fine powder.
Optional: Sift the powder to ensure a uniform consistency and re-process the larger particles.
Store in an airtight container. Shelf stable for up to 1 month without a desiccant packet in the pantry.