I have made the Wonderful White Blender Bread (WWBB) from the Trim Healthy Table book. It is a Fuel Pull (FP) meaning it can be served with any meal type. You can slather it with butter and have it with an S (fats) meal or you can enjoy it as a sandwich served with a yummy apple or side of fruit in an E (carbs) meal. OR, you can have it as a FP which means it isn’t a significant source of carbs or fats. So, maybe with a little bit of de-fatted peanut flour that has been mixed with a little water, salt and sweetener, for a nice, peanut butter sandwich.
I, myself, have a love/hate relationship with this WWBB. I love that it is very versatile and can be eaten with any meal. I also love how easy it is to make. And I love having it toasted for a sandwich or as garlic bread. We recently had it as garlic Texas toast served alongside Dreamfields spaghetti.
The other way I really love this bread is served as biscuits. I do this by baking it in my Wilton muffin tops pan instead of as a loaf. I’ll have to take a picture of those and add them to this post. It makes a perfect sausage and egg biscuit or served with an on-plan biscuit gravy!
Now, the hate part. I hate how “wet” this bread stays inside. Now, don’t get me wrong, I don’t want a dried out ole crust. But it stays super damp in the center no matter how long or how I bake it. Toasting it helps with this and I do love it toasted. Otherwise, as plain “white” sandwich bread, it doesn’t sit well with me. It’s just too damp.
So, for a sandwich, I recommend toasting it first. Or maybe even wrapping it in a paper towel and microwaving it just a few seconds to dry the slices out a little.
It has Pristine Whey Protein powder in it so it is packed with a good source of protein. It uses egg whites, versus the whole egg so, while the center is a bit eggy looking, it does not have that weird egg taste that the yolks give. It really doesn’t have a lot of flavor on it’s own unless you add spices and seasonings.
The recipe calls for a plan-approved sweetener. I usually leave that out if I’m making a regular loaf of Wonderful White Blender Bread. But that’s just preference. I do add Pyure brand stevia/erythritol blend and cinnamon if I’m making it into a breakfast cinnamon bread.
Overall, I think WWBB is a staple in my THM kitchen and I try to have some baked up, either as a loaf or biscuits or both, at all times.
TIPS FOR BAKING WWBB:
This bread, like some Keto breads, does tend to fall in the middle after it’s taken out of the oven. Here are a couple tips I have for getting the perfect loaf every time:
- Line your loaf pan with parchment paper and spray it with OLIVE oil. Most low carb baking recommends coconut oil and I do like LouAna Coconut Oil Spray but Olive Oil spray yields good results consistently. Coconut oil spray does not. It lets things stick too often.
- Bake it until it’s browned on top. Many people take it out before it’s a golden brown, based on just the cook time. I always bake all THM baked goods longer than the specified bake time. My oven isn’t the best so if I go by the recommended times, mine is always under-cooked. Bake that sucker until it is a gorgeous golden brown on top.
- Bake it in a loaf pan but sit that on a baking sheet. It likes to, sometimes, overflow. The baking sheet will catch the overflow and also help with the next tip.
- Leave it in the oven 5 minutes after you turn it off, but turn it on it’s side. I don’t leave it in until the oven cools but I do leave it in for 5 minutes. It let’s it begin too cool without cooling too quickly. Turning it on it’s side, on the baking sheet, will help keep the center from falling. You may notice the side caves in some. Don’t worry about that.
- After 5 minutes, remove it from the oven and set the entire thing, baking sheet, loaf pan and all, on a cooling rack for 10 minutes, turning your loaf pan onto it’s other side. Yep, flip that sucker. The new side may cave a little too. Again, don’t worry. They don’t cave too much.
- After that 10 minutes is up, remove the bread from the loaf pan, using the parchment paper and, again, turn it onto it’s other side, on the cooling rack for another 10 minutes. Remove the baking sheet and loaf pan at this point.
- Now, you can turn it one more time, but I haven’t had to do this. It’s usually cool enough at this point that it doesn’t fall in the center. If you notice that yours does, just keep turning it at 10 minute increments until it is completely cool. Then slice some off and enjoy!
I like to store my loaf in the refrigerator for up to a week. I freeze the biscuits I make with it, pull a couple out and microwave when ready.
Have you tried the Wonderful White Blender Bread from the Trim Healthy Table book? Do you like it?
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