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The content of this website is intended for UK patients. Information concerning liver Glycogen Storage Disease management is based upon UK practice. As dietary management may vary in different countries, please speak to your metabolic team at the hospital for individualised advice for your GSD.

Pan Bread

Recipe makes:
  • 1 loaf; 18 slices
Preparation time:
  • 10-15 minutes
Baking time:
  • 70-85 minutes

Nutritional Information:

Energy 86kcals
Carbohydrates 1.6g

of which


Protein 3.9g
Fat 7.1g


  1. Preheat oven to 160˚C/ fan 140˚C/ gas mark 3.
  2. In a large bowl, combine flour, ground almond, baking powder, and salt. Add the melted butter and mix well.
  3. In a separate large bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  4. Add half of the stiff egg whites to the dry ingredient mixture and fold with a large metal spoon.
  5. Add the remainder of egg whites and fold in. Do not stir or whisk as the air bubbles will burst.
  6. Pour the batter into the lined loaf tin. Smooth the top with a spoon.
  7. Bake in the middle of the oven for 40 minutes until top is golden brown.
  8. Remove the tin from the oven and cover with aluminum foil.
  9. Return the tin to the oven and bake the loaf for further 30-45 minutes until the top is firm.
  10. Remove from the oven and let cool completely on a wire rack before slicing.
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