BreadOctober/November 2009

High Protein Gluten-Free Tropical Bread

High Protein Gluten-Free Tropical Bread


This high-protein bread has a springy texture that’s great toasted and makes scrumptious French toast. The natural sugars in the crushed pineapple and orange juice cause this bread to brown quickly. To prevent over-browning, loosely cover loaves with aluminum foil 10 minutes after bread begins baking.

To continue reading this article you must be a paid subscriber.

Subscribe to Gluten Free & More

Get the next year of GLUTEN FREE & MORE for just $23. And access all of our online content - over 500 recipes & articles - free of charge.

That's a savings of $13 off the regular rate. It's like getting 2 issues free. Or subscribe for two years for $42 and save even more.

Get Gluten Free & More Digital

Get 12 months of GLUTEN FREE & MORE for just $19. You get unlimited access to everything on the site including all current and past monthly issues in PDF format.

Subscriber Log In

Forgot your password? Click Here.

Already subscribe but haven't registered for all the benefits of the website? Click here.