FAQ

Wheat Starch – this is the majority of what we use to replace typical flour. Since I bake a lot, I buy it in bulk (50 lb. bag) from Honeyville Grains and store it in big bins. It is just under $60 and shipping is only $5. If you do a lot of baking or have someone you can split it with, this is by far the cheapest option www.honeyvillegrain.com. If you are just starting out or do not bake much, go with a smaller bag from Cambrooke, Taste Connections, or Dietary Specialties.

Cake flour – found at the supermarket in the baking section. Lower in protein than all-purpose flour, cake flour is made from soft wheat. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture. A small amount in baking makes a big difference in the texture of the finished product.

Metamucil – coarse milled plain. Metamucil provides fiber and structure to low protein breads. We buy it at Walmart or any drug store.

Corn Starch – found at the supermarket. A small amount in bread makes a smoother less ragged loaf.

Tapioca flour/ tapioca starch is made from cassava root. It is a starchy, slightly sweet flour. Using a small amount in low protein bread helps create a springy chewy texture, aids a little in browning and contributes to a crispy crust. It is typically available in most health food stores in the gluten free baking section. www.bobsredmill.com

Xanthan gum –is used a lot in gluten free baking. It is made from a tiny microorganism and helps to bind food together. Without xanthan gum your low protein baked goods will crumble and fall apart. It provides low protein bread the stability to rise and makes baked goods less fragile. It is expensive but a little goes along way. If you use too much xanthan gum in a recipe you may notice a heavy or gummy texture in your baked goods. General guidelines are:

• Bread and pizza dough recipes: Add 3/4 to 1 teaspoon xanthan gum per cup of low protein “flour” used. 

• Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum per one cup of low protein “flour” used.

• Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum per one cup of low protein “flour” used.

Xanthan gum is available at most health food stores in the gluten free baking section. I use Bob’s red mill.

Taste Connections Multi-Mix – I have fiddled and fiddled but nothing I made compared to Malathy’s tortillas using this mix. The tortillas are soft and pliable, perfect for a wrap or burrito, and so easy to make. It is also used in the veggie burger recipe. All of Malathy’s mixes are wonderful, and if you look at my daughter’s bio, she is clearly a fan. If Malathy is in your area for a cooking class, you must go. She is an amazing woman who is so clearly dedicated to making wonderful low protein foods www.tasteconnections.com. As I am writing this, Cambrooke’s tortillas are not yet available, but we look forward to trying them.

* Update: - we recently had Cambrooke's tortillas and they were wonderful.  Nice and soft and a great taste.  Definitely an addition to our pantry - Thanks Lynn!

Aproten Pasta – in our opinion the best low protein pasta on the market. We use the penne and spaghetti for most pasta dishes. We also like the rigatini for mac & cheese, macaroni salad and minestrone soup, the tagliatelle to break up for noodles as a side dish, the fettucine for vegetable noodle soup, and fusilli (spirals) for pasta salad and deep fried pasta snack. We buy it from Cambrooke. www.cambrookefoods.com

Low Protein Rice – We use both Cambrooke’s Japanese style rice (www.cambrookefoods.com) and Dietary Specialties Rice (www.dietspec.com). We use Cambrooke’s for a plain rice, great for a stir fry and for a risotto-style rice.  Dietary Specialties rice is great for making a flavored rice, like Mexican style or herb and butter.

Puffed Rice We make a lower protein honey-smack type cereal with puffed rice that you can get at the supermarket or health food store. It is really simple and delicious. You can also change the flavoring (we have done chocolate flavored and apple cinnamon - recipe coming soon)

Follow Your Heart Vegan Gourmet – delicious low protein cheese available at many health food stores. We are huge fans of the mozzarella and cheddar flavors. Sprinkle a little salt and garlic powder on the mozzarella and spritz with olive oil, and your pizzas will be amazing. Once opened it does not keep very long, so if you have a vacu-sealer, this would be a good time to use it.

From information provided by the company in 2008, the phe amounts are as follows: Mozzarella 2.02 mg/gm, Cheddar 2.96 mg/gm, Monterey 2.31 mg/gm and Nacho 2.6 mg/gm.

For store locations, go to http://www.followyourheart.com/

Cambrooke’s Low Protein Cheese Slices – used in grilled cheese sandwiches and cheese sauce, these slices are a staple in our pantry.www.cambrookefoods.com

Molly McButter Cheese Sprinkles – found in the supermarket in the spice section. These cheese sprinkles are great in a cheese sauce and for making cheese crackers. If you cannot find it, Cambrooke also makes a low protein cheese sprinkle.

Alouette Garlic and Herb Cheese Spread – a little bit of heaven in your local grocery store. A small amount in Pasta Primavera, a schmear on a salad sandwich, a touch on a low protein roll with grilled portabellas and mixed greens – yum!

So Delicious Coconut Milk Yogurt – our banana bread video looks like an infomercial for this yogurt. It is wonderful in baking and on its own. Track it down, it is worth the effort. For store locations www.turtlemountain.com/products/coconut_yogurt.html

Rice Milk – available at health food stores and many local supermarkets. Our substitute for milk.

Heavy Cream – yes heavy cream – available at any supermarket in the dairy section. Heavy cream is not that high in protein because it is mostly a fat. A small amount makes ice cream that has your mouth singing, sauces that are heavenly and baked goods that are rich and delicious.

Butter – If there is only one thing I can convince everyone to do it would be this … Toss the margarine – it is full of chemicals and that is what it tastes like. I know it is phe free, but butter is not that high! Fat is flavor and there is no fat as flavorful as butter. Use it in baking and cooking. It is a chef’s secret ingredient. It is used in the beginning of an entrée and usually a pat is added in the end to finish a dish. BUTTER IS BEAUTIFUL and it is your friend. Please trust me on this one!