Katie’s Bread

Name: Katie’s Bread
Ingredients: 150g wheat starch; 60g corn starch; 2 tsp sugar; 1/2 tsp xanthan gum; 2.25 cups wheat starch; ¼ cup psyllium husk powder, also known as Metamucil (unflavored); 3 tbsp Cremora, or other non-dairy powdered coffee creamer; 2.5 tbsp sugar; 1 tsp salt; 1.5 cups water; 3 tbsp water; ¼ cup very warm water (105-110°F); ½ tsp sugar; 1 packet (2.25 tsp) active dry yeast

14 steps

This recipe is taken from Virginia Schuett’s Low Protein Cookery for PKU, 2nd edition, and modified by James Nolder, my fiancé’s late grandfather. Hope you enjoy! Per slice (15 slices): Phe = 11mg | protein = 0.2g | calories = 80

Updated at: Thu, 17 Aug 2023 12:02:54 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories150.2 kcal (8%)

Total Fat0.8 g (1%)

Carbs32.6 g (13%)

Sugars2.9 g (3%)

Protein3 g (6%)

Sodium161.6 mg (8%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

Instructions

Step 1

Whisk the Baking mix ingredients together. You will need 1 ½ cups of this mix for the bread. (You should have just enough left over for dusting your kneading surface!)

Step 2

Prepare the yeast mixture: Pour the water into a small bowl. Add sugar, then yeast, stir, and let sit for 10 minutes. The mixture should develop a good creamy head of foam on top.

Step 3

While waiting for yeast to activate, mix together the dry ingredients (1.5 cups baking mix, wheat starch, Metamucil, powdered creamer).

Step 4

When yeast mixture is ready, pour into large mixing bowl. Add the 1½ cup + 3 tbsp water, and mix.

Step 5

Now stir in the dry ingredients all at once, mixing vigorously for a few seconds until smooth. (Dough will remain very sticky at this point.)

Step 6

Tightly cover bowl of dough with plastic wrap to prevent drying out. Warm oven to 120-130°F by turning oven to 350°F for 1-2 minutes, then turning off. Place covered dough in oven and let rise for 30 minutes.

OvenPreheat

Step 7

Remove dough from bowl onto a kneading surface dusted with Baking Mix. Knead dough for a full 3 minutes using regular bread kneading technique.

Step 8

Add 2-4 tbsp (16-32g) additional Baking Mix during kneading - just enough to keep dough from sticking to hands and kneading surface.

Step 9

Form dough into rectangular loaf shape and place in a lightly greased 8½ x 4½” bread pan; cover with a cloth and set in oven, again warmed to 120° to 130°.

OvenPreheat

Step 10

Let rise for another 30-45 minutes, or until dough is about 1” above top of pan at its highest point, then remove from oven.

Step 11

Preheat oven to 375°F. Once preheated, remove cloth and bake bread 15 minutes.

OvenPreheat

Step 12

Brush lightly with melted margarine or (vegan) butter, then continue baking for 15-25 minutes.

Step 13

Once finished baking, place on a cooling rack for several minutes, then remove bread from pan and turn on its side to cool on the rack.

Step 14

Let bread cool completely before cutting or storing.