Hi, I’m Maryann Lemmens. I started learning about egg white protein when I wanted to increase protein in my diet without lots of extra fat.
How I Started Baking with Egg White Protein…
Then, I discovered that egg white protein powder offered so many healthy options as far as baking. For example, I could make bread, muffins, tortillas and more without gluten, dairy, nuts or grains.
Not to mention, these baked items could be incorporated into a Keto, Paleo or Carnivore diet (which offer limited options for a bread craving).
Now, I can make my own healthy, low-carb sandwiches, wraps, tacos, cakes and more. As a result, I get a lot more variety in my diet. Plus, I don’t feel like I am missing out on those unhealthy treats.
I also like that egg white powder requires much less work in the kitchen. In other words, you don’t have to crack and separate eggs or use them by a certain expiration date. Plus, the protein powder doesn’t need refrigeration.
In fact, I have started baking egg white protein bread in my crock pot. You really can’t screw this baking method up, and you don’t have to babysit your bread while it bakes either.
By the way, this style of baking is very forgiving. I am not a baker or chef by any means and simply learned through trial and error. You can do this too!
Also want to acknowledge a few online chefs that I learned from regarding egg white bread: Maria Emmerich and Indigo Nili. They both have websites and videos that you watch to learn more.
Anyway, let me know if you have questions about egg white protein powder, baking gadgets, tips or recipes. I’d be happy to help!
Maryann
The At-Home, Egg White Chef
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