Beat eggwhites with cream of tartar until stiff peaks.
210g Egg Whites, 1g Cream of tartar to stabilise eggwhites
Gently fold in the rest of the ingredients with a rubber spatula, careful not to deflate it too much.
12g Psyllium Husk, 30g Unflavoured whey protein powder, Pinch of xanthan gum for more structure; baking powder for better rise, 1g Cream of tartar to stabilise eggwhites, Herbs, spices, salt to taste!
Pour into an 8x4” loaf pan that's lined with baking paper for ~25-30min, depending on your oven.
Make sure it doesn’t burn and isn’t jiggly or wet inside and you’re good. If not, cover the top with foil, reduce the heat and bake until done.
