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!
Buy at Amazon.com
Aproten Pasta
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.
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 chefs secret ingredient. It is used in the beginning of an entre 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!
Buy at Amazon.com
Cambrookes Low Protein Cheese Slices
We use this cheese in grilled cheese sandwiches and cheese sauce, these slices are a staple in our pantry.
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.
Follow Your Heart
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. The brand is known as Earth Island in Canada.
Heavy Cream
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.
Buy at Amazon.com
Low Protein Rice
Low Protein Rice We use both Cambrookes Japanese style rice (www.cambrookefoods.com) and Dietary Specialties Rice (www.dietspec.com. We use Cambrookes 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.
Metamucil
Coarse milled plain. Metamucil provides fiber and structure to low protein breads. We buy it at Walmart or any drug store.
Buy at Amazon.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.
Buy at Amazon.com
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.
Buy at Amazon.com
Rice Milk
Rice Milk is available at health food stores and many local supermarkets. Our substitute for milk.
Buy at Amazon.com
So Delicious Coconut Beverage
Richer than rice milk, a great addition for making puddings, ice cream, etc.
So Delicious Coconut Milk Yogurt
The Cook for Love Banana Bread video looks like an infomercial for this yogurt. It is wonderful in baking and on its own.
Softasilk 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.
Buy at Amazon.com
Tapioca Flour/Tapioca Starch
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 CFLs 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.
Buy at Amazon.com
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. If you are just starting out or do not bake much, go with a smaller bag from Cambrooke, Taste Connections, or Dietary Specialties.
Xanthan gum
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 Bobs 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.
Buy at Amazon.com
Pastry Tri-Cutter
This little cutter is great for so many things. It has three different blades -- straight and small & larger zig-zag.
Buy at Amazon.com
Reusable pouches
These are great for homemade baby food, or a clean, easy way for little ones (and not so little ones!) to eat yogurt. You can mix high-phe and low-phe yogurt in one pouch to get some protein into those who need it.
Buy at Amazon.com
The Pampered Chef Cut N Seal
This is a great solution for homemade "uncrustables" and other treats
Buy at Amazon.com
Air Fryer
Air fryers are great for meat alternatives, and anything else you want to fry without adding a ton of calories. Secura has supported Cook for Love -- donating two induction cooktops that we gave away-- so we're partial to their products, but there are many options.
Buy at Amazon.com
Brod & Taylor Proofer & Slow Cooker
This appliance, while not cheap, makes baking bread SO MUCH EASIER! It provides a temperature-and-moisture-controlled place for your bread (or breadsticks, buns, rolls etc) to rise, and bonus: it folds completely flat when not in use. You can also use it to make homemade yogurt!
Buy at Amazon.com
Cuisinart Deep Fryer
This little deep fryer is great for doughnuts, french fries, Kentucky Fried Cauliflower and almost anything you don't need a ton of room for.
Buy at Amazon.com
KitchenAid Mixer
This appliance makes mixing breads much easier. It has the power to handle multiple batches (good for freezing) and a great range of attachments (ice cream maker, veggie-noodle-cutter, etc).
Buy at Amazon.com
Baking Illustrated by the Editors of Cooks 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 hows and whys which really helps me get a sense of how to adapt the recipe.
Buy at Amazon.com
Fresh Food Fast by Peter Berley
Buy at Amazon.com
Great Cakes by Carole Walter
Buy at Amazon.com
Hello, Cupcake! by Karen Tack and Alan Richardson
Buy at Amazon.com
Perfect Vegetables by the Editors of Cooks Illustrated Magazine
Buy at Amazon.com
The Healthy Hedonist by Myra Kornfeld
Buy at Amazon.com
The Modern Vegetarian Kitchen
Buy at Amazon.com
The Voluptuous Vegan by Myra Kornfeld
Buy at Amazon.com
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 elses 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 <a href="http://www.whimsicalbakehouse.com">whimsicalbakehouse.com</a> for ideas.
Buy at Amazon.com
Vegetarian Cooking for Everyone by Deborah Madison
Buy at Amazon.com