Who knew baking low protein bread could be this easy. Make it fresh and freeze at home using Loprofin Baking Mix. Make fresh rolls or bake a loaf for sliced bread. You can also add special ingredients like olives and tomato to create a savory loaf. The choice is yours.
- 1 box (500 g) Loprofin Baking Mix
- 1 packet (7 g) dried yeast
- ½ tsp salt
- 1¾ cup (14 fl oz) lukewarm water
- 2 Tbsp vegetable oil
- Heat oven to 425°F. Grease loaf pan or a baking sheet, if making rolls.
- In a bowl, stir together baking mix, yeast and salt.
- Using an electric mixer, beat in the water and oil for 2 minutes on slow speed, then 2 minutes on medium speed until the batter is smooth.
- Form a loaf or divide into 10 rolls. Place dough in prepared pan or baking sheet.
- Cover with plastic wrap. Put in a warm place until the dough has doubled in size (about 30 min for the bread and 15 min for the rolls).
- Bake for 30 minutes for a loaf or 10-15 minutes for rolls.
- Remove from oven. For a loaf, let cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely. For rolls, remove immediately from baking tray and let cool completely on a rack.
Brush dough with oil after it rises and before it bakes for a golden-brown color. Note that nutrition information does not include the optional additional oil. When cool, store bread in a sealed plastic bag. Bread and rolls can also be frozen in a freezer bag.
Nutrition Per Serving
Serving size: 1 roll or 1 slice
Protein: 0.5 g
Phenylalanine: 14 mg
Leucine: 15 mg
Tyrosine: 8 mg
Nutrition Per Recipe
Protein: 4.8 g
Phenylalanine: 135 mg
Leucine: 148 mg
Tyrosine: 78 mg
Loprofin Baking Mix is a medical food for the dietary management of inherited metabolic disorders and other medical conditions requiring a low protein diet. Must be used under medical supervision.
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