Chicken Flour Bread

This easy recipe makes a super fluffy, beautiful loaf of golden crusted white bread with only 2 ingredients: eggs and chicken flour (dehydrated chicken powder).

Perfectly sliceable and ideal for sandwiches, this delicious chicken flour bread is protein packed, fully carnivore, low-carb, dairy-free and gluten-free!

You might already be familiar with my blender chicken bread recipe (it was one of the first recipes I published on LikeHotKeto in 2020), but that one is not carnivore or dairy-free. It takes Parmesan cheese and vegetables as an ingredient, and it is made with whole chicken breast.

This chicken flour bread has a much simpler ingredient list (only two needed) and it’s fully carnivore and dairy-free! So if you are looking for a low-carb sandwich bread that’s fluffy and doesn’t have any cheese or milk, this is the bread for you.

Ingredients

You’ll only need 2 main ingredients for this easy chicken bread recipe:

1. Egg whites and yolks
2. Chicken flour (dehydrated chicken powder)

The chicken flour is basically powdered dried chicken, made from skinless and boneless chicken breasts. You can use my homemade chicken flour recipe to make your own. Or, if you find it more convenient, you can just buy this carnivore flour.

That’s it! I also suggest the following optional ingredients that you can add to improve the batter and make beating the egg whites easier:

Xanthan gum is typically used in low-carb and gluten-free baking to improve the texture of breads, making them fluffier and softer.

I recommend using xanthan gum for the best results, but you don’t have to if you prefer to avoid gums or processed ingredients in your diet. This bread is still very fluffy and tasty without it!

Perfect stiff whites insurance: You can add cream of tartar to the egg whites to help stabilize and strengthen the egg white foam. For each egg white in a recipe, it’s recommended to use 1/8 teaspoon of cream of tartar.

For this bread made with chicken flour, you’ll use 10 egg whites per loaf. So you can add 1 1/4 teaspoon of cream of tartar to the whites as you beat them.

Alternatively, you can use the same amount of apple cider vinegar.

How to make

This carnivore chicken flour bread may be incredibly easy to make as a no-knead bread BUT egg-leavened batters can be a bit finicky. If you tried my egg white and whey bread, the method is quite similar.

The most important thing to keep in mind is: Don’t overmix or undermix the batter. I’ll go into more detail in what can go wrong and how to prevent it in the tips session further ahead. Let’s start!

1. Preheat the oven to 320 °F (160 °C) and line a loaf pan with parchment paper and grease it with butter, ghee or olive oil spray.

I use a 10 x 4 inches loaf pan for this recipe.

2. Combine the chicken flour with the xanthan gum, if using. If not, skip this step.

3. Beat the egg whites to stiff or near-stiff peaks – that’s when they stand in place when you lift the whisk and the tips don’t curl. Or they don’t fall or slide off the bowl when it’s turned over.

You may add cream of tartar or ACV (apple cider vinegar) to assist with reaching the stiff egg white stage without overmixing.

8. Bake it for 25 minutes, until it has a domed golden top and a stick or knife inserted in the middle comes out clean.

Then turn off the oven, crack open the door and leave the chicken bread rest inside for 10-15 minutes before taking it out. The bread will finish cooking in the residual heat.

Allow the bread to cool down before slicing. (If you are disciplined enough, I know how hard it can be!)

This collage shows you what you can expect to see through the oven window as the bread bakes. There’s not much growth in the beginning, but be patient and your bread will start puffing up nicely after about 15 minutes.

This bread deflated a bit from the peak dome at minute 25. Yours might not deflate at all, or a little more. It depends on the baker’s egg white beating and folding skills (plus patience and luck on the day, I might add). It’s just the nature of egg leavening.

Tips for the best chicken bread

Keep the egg yolk/white proportion

You might see this recipe with 10 egg whites and 8 egg yolks and think, humm… I’m just going to use all the eggs whole, what difference can 2 yolks make?

I’ll tell you, because I tested it 🙂

The same amount of egg yolks and egg whites made this chicken bread taste eggy. It wasn’t bad, but it wasn’t great either.

That strong “egg taste” in the egg comes from the yolk. So I thought, on the next recipe test run I’ll drop a couple of yolks from the batter and see if the taste improves. It did!

Don’t overmix the egg whites

It’s important to not overmix the egg whites, or they won’t hold the air inside and will collapse under the weight of the chicken flour and yolks.

This chicken bread recipe depends on the stiff egg whites (with some help from the foamy egg yolks) for leavening.

There are no other ingredients, like baking powder or baking soda added. They are not necessary at all, as this bread is basically a soufflé.

But I won’t lie: overmixing egg whites is unfortunately very easy, specially when using a standing mixer.

Part of the reason is that no two batches of eggs will mix exactly the same way, in the same amount of time. So you’ll need constant attention, and eagle’s eyes.

With a standing mixer, the process might start slow but after it passes a certain stage it gets done so quickly (in seconds!) that when you take notice that they are stiff, they have been so for a while – and are probably overbeaten.

Did you know that many pastry chefs refuse to use standing mixers to beat egg whites? They prefer to do it with electric hand mixers, or even by hand!

That’s because they can better “feel” the moment when the whites reach stiff peaks (or whatever type of peaks they are going for) and stop whisking.

What will happen to the chicken bread, though? As I mentioned, it won’t be “as big” as it could be, because overbeaten whites have a weak structure that isn’t capable of holding as much air inside.

The bread might also come out of the oven with what I call a “popcorn effect” on top. It does not interfere with the taste and texture, it’s purely a visual effect: The crust does not look smooth. These are the clumps of overbeaten egg white that refuse to fold.

You can see a slight popcorn effect on my photos here. To be honest, I don’t know what’s going on with the eggs lately or if I just lost my touch, but I have been having difficulties getting the whites to the stage I want.

So if even the professional chefs and your humble food blogger find beating egg whites to the right stage a bit tricky, please don’t be too hard on yourself if yours got a bit overbeaten 🙂

Follow the mixing order

It’s important to mix the egg yolks first. They keep the foaminess for longer.

Then, mix the egg whites, and fold the dry ingredients into the whites – not into the yolks!

And why not? Because chicken flour is super absorbent! Not as much as coconut flour, but almost.

You see, the first time I tested this recipe, I just mixed the dry ingredient with the egg yolks, without whisking them. It seemed like an easier method, and I swear I don’t complicate things on purpose!

But it didn’t work, unfortunately. The chicken flour absorbed the whole moisture from the egg yolks and turned into a brick inside the bowl.

Then I tried mixing this hard substance with the fluffy and delicate egg whites. Of course they wouldn’t mix properly, the air in the egg whites got squished out when mixing, and the batter barely grew when baking.

Lessons learned: mix the heavy, absorbent flour with the more voluminous and wetter component of the batter. And add the most air bubbles possible to maximize leavening – that’s why whites and yolks are whisked separately.

Make sure the batter is uniform

On the last mixing step of the recipe, you need to combine together the egg whites and chicken flour mixture to the foamy egg yolks.

Although it tasted fine, texture was not appealing or fluffy. The egg yolks sunk to the bottom, forming a separate layer that looks like an omelet. The flour remained suspended in the stiff egg whites, which made the top dense with excess flour.

Be careful at the final stage of mixing the batter so that this won’t happen in your kitchen too.

If you see streaks of yellow in the batter, keep mixing it until they are completely gone. When ready to be poured into the pan, the batter needs to be uniform in color.

Also pay attention when turning the batter into the loaf pan. Here is last the chance to see if it’s mixed enough before starting baking.

As you turn the bowl, watch the batter as it falls into the loaf pan. The yolk part is heavier and falls to the bottom of the bowl, so if it is not fully mixed in you’ll notice that the last part of the batter pouring is darker (yellower) in color.

If so, you’ll need to return the whole thing into the bowl and mix it some more until homogeneously combined, or the bottom of the bread will separate like it did in my test recipe above.

Storage and freezing

Keeping refrigerated

You can keep this carnivore bread refrigerated for up to three days in a closed container

Freezing

You can freeze the chicken flour bread. Freeze the whole loaf, wrapped in paper and then in plastic film, or inside a freezer bag. Thaw the loaf in the fridge overnight.

Freezing slices is more practical. Cut the slices and put parchment paper in between them so that they won’t stick together. Wrap them in plastic film or put them inside a freezer bag. Freeze it for up to 3 months.

Thawing

Transfer the slices to the fridge to thaw overnight if you want to have them in the morning, or thaw in the microwave until they are just warm.

Reheating and toasting

You can also reheat them in a toaster or toaster oven after they ae thawed. They will get toasty hot and delicious with some butter melting on top!

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