- Mix the psyllium husk with the Sno-Pro and allow to thicken for 10 minutes.
- Rub the hard white fat into the Loprofin Mix so it looks like breadcrumbs.
- Add the sugar, salt, yeast, and pour in the Loprofin Sno-Pro mixture and mix until you have a soft dough. Cover and leave in a warm place until the dough doubles in size.
- Tip the dough onto a work surface dusted with a little Loprofin Mix. Knead and shape the dough into a fat sausage shape.
- Place into an oiled 2lb loaf tin. Cover and leave in a warm place until the dough has doubled in size.
- Bake at 170°C for 30-40 minutes until the top is golden.
- To test if it’s baked, tap the bottom of the loaf it should sound hollow.
- Remove from the tin and cool on a wire rack.
Chef's tips:
- Once cooled wrap in cling film until needed.
- You can slice and freeze the bread for up to 3 months until needed.
- This basic bread dough can be made into rolls, burger buns, naan bread ,wraps, bread sticks bagels.
Important notice:
Protein Exchange Value** Per Serving: 0
**The Protein Exchange Value is calculated for phenylalanine only. The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.
This platform is intended for patients or carers of patients who have been prescribed the Nutricia Loprofin range by a Healthcare professional.
Loprofin Mix and Loprofin Sno-Pro are Foods for Special Medical Purposes for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet and must be used under medical supervision.
Always follow the advice of your Healthcare Professional before making any changes to your diet.
Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of ingredients in recipes.
Always check allergens for individual ingredients and product labels.
The chef's tip has not been taken into account when calculating the nutritional values. Consult your dietitian for more information.
