A low-protein recipe for kids and adults with PKU —
by Dianne Sullivan
3 cups + 2 Tbl (350 gm) wheat starch
1 Tbl baking power
2 Tbl sugar
½ tsp salt
1/3 cup Metamucil®
1½ tsp yeast
½ cup liquid non-dairy creamer
2 Tbl vegetable oil
1¼ cup very warm water
Put all dry ingredients in a bowl. Add liquid ingredients all at once. Mix well, using a large spoon. This will not look like dough but rather like a batter. Cover. Let dough sit in a warm oven (115-120 degrees) for a minimum of 15 minutes, but it can stay for up to an hour. Remove from oven after rising and turn out of bowl. Knead a few times to make the dough smooth and soft. From here, there are no limits!
Total Phe per recipe: 125 mg
Tips For Making & Using Wheat Starch Dough:
Remember it will look like batter and not like a dough until it rises.
Keep the oven at 115-120 degrees for rising, but don’t forget to turn the oven off once the desired temperature has been reached.
Learning to use a gram scale can make lo-pro cooking easier.
Use a non-stick cooking spray to spray baking sheets for easier removal.
A non-stick electric fry pan works best for making english muffins (margarine works better than butter).
For making the breadsticks, spread them with garlic butter before you put them in to rise, after they have risen, and again after they are cooked! Using a new, clean, small paintbrush works well.
Save a take out pizza box to serve the lo-pro pizza in to add some fun (make sure the child knows the difference).