• 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.
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      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.
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      Metamucil – coarse milled plain. Metamucil provides fiber and structure to low protein breads. We buy it at Walmart or any drug store.
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      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, creates a smoother dough, aids a little in browning and contributes to a crispy crust. It is used in CFL’s bread recipes, and baked goods where crispiness is key (like pie crust). Typically it is available in most health food stores in the gluten free baking section. www.bobsredmill.com
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      Xanthan gum – is used a lot in gluten free baking to help compensate for the structure that gluten provides in baked goods. 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. Xanthan gum is available at most health food stores in the gluten free baking section. I use Bob’s red mill. 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.
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      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)
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      Daiya Cheese – our favorite vegan cheese that is suitable for the low protein diet. The havarti wedge is amazing on low protein crackers (homemade or absolutely gluten free flatbread — delicious!), on a quesadilla, in tacos, on top of enchiladas, melted on a portabella burger, etc. It has a kick, so not a great flavor for toddlers. The mozzarella shreds are great on pizza, on top of fried eggplant for eggplant “parm.” The cheddar is great in mac & cheese, on top of potato skins with morning star vegetable strips, in omelets made with eggcellent mix. The pepperjack is spicy and great in a quesadilla or mexican pizza. The shreds freeze well which makes them handy. They are available at most health food stores. All varieties are listed as 2.89 mg/gm For store locations, go to http://us.daiyafoods.com/where-to-buy
    • 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
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      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.
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      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!
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      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 They also run amino acid profiles on their products : http://sodeliciousdairyfree.com/files/tm_phenylalanine.pdf
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      So Delicious Coconut Beverage – richer than rice milk, a great addition for making puddings, ice cream, etc.
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      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!
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    I have been a vegetarian for over 20 years and I have been collecting cookbooks most of that time. I love to browse through cookbooks and cooking magazines and get inspired by what I see and the taste’s I imagine. I have way too many cookbooks, but that won’t stop me from buying the next one I see. I think it is a great idea for the family to go vegetarian one or two nights a week so that you are challenged to come up with new ideas. For the rest of the week, remember veggies don’t need to just be boiled or steamed. They can be flavorful and should take center stage on the plate for everyone’s health. Here are just a few of my favorites cookbooks:
    • For meals and side dishes

      1. Vegetarian Cooking for Everyone by Deborah Madison
      2. The Voluptuous Vegan and The Healthy Hedonist by Myra Kornfeld
      3. The Modern Vegetarian Kitchen and Fresh Food Fast by Peter Berley
      4. Perfect Vegetables by the Editors of Cook’s Illustrated Magazine
    • For baking

      1. Baking Illustrated by the Editors of Cook’s Illustrated Magazine. When adapting a low protein baked item, you need to start with a great high protein recipe. For this reason, I usually turn to this book. Not only are the recipes fool-proof but they explain the how’s and why’s which really helps me get a sense of how to adapt the recipe.
      2. Great Cakes by Carole Walter
    • For inspiration when it comes to cake/cupcake decorating

      1. The Whimsical Bakehouse by Kaye and Liv Hansen. I have taken many cake decorating classes with Liv and she is incredible. Having a cake that looks as pretty is not prettier than everyone else’s means a lot to a child. If I had to choose between culinary school and the classes I took with Liv, I would pick the decorating classes. Her techniques with melted chocolate are easily adaptable using low protein almond bark. If you can trace, you can make wonderful decorations in advance that would put your local bakery to shame. Go to their website www.whimsicalbakehouse.com for ideas.
      2. Hello, Cupcake! by Karen Tack and Alan Richardson
    It really depends on the recipe. The first thing you need is a great starting place, which means a recipe that is tried and true – for this reason, I usually turn to Cook’s Illustrated. I wish there was a magic formula where one ingredient was simply replaced by another and it was guaranteed success. Unfortunately that has not been the case (for me anyway). Wheat starch and xanthan gum typically replaces the majority of the flour in a recipe. Eggs are a bit trickier – I always reduce them but cannot always eliminate them and still get results I am happy with. They serve many functions in a recipe like binding, leavening, moisture and flavor. It is figuring out what role they play in the recipe and figuring out how you can mimic it by either using a smaller amount or finding a substitute. It is a lot of trial and error, but I find that it only takes me a few tries lately as opposed to a few years!
    Again, it depends on the recipe. Honestly, I work on a recipe until it suites Molly’s tolerance (280 mg a day). There are very simple ways to increase the phe amount, such as replace equal amounts of wheat starch with flour, adding a whole egg, etc. I am sure with a bit more fiddling, the phe amount could also come down a little more. For example, cookies can be made without the small amount of egg, replacing it with egg replacer. Just know they will be more delicate. If you are not sure where to start, use the contact form and ask. I can offer you suggestions.

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