BREAD

RECIPES
AS PART OF A
LOW PROTEIN DIET

1
2
Contents

Introduction ii
Loprofin products and Homeward
Metabolics & Specialist home delivery service iii
Glossary iv
Chef’s tips for rolling v
Problem solving vi
Recipes:
Basic Loaf 1
Fruit Loaf or Tomato & Rosemary Loaf 2
Soda Bread 3
Garlic Bread 4
Bread Plait 5
French Baguette 6
Naan Bread 7
Breadsticks 8
Tomato & Herb Straws 9
Cheese Straws 10
Greek Pitta Bread 11
Wraps 12
Sandwich Fillings 13
Introduction
Bread is often considered a key part of many meals throughout the
day, whether as toast for breakfast, a sandwich for lunch or as an
accompaniment to the evening meal.
At first, making low protein bread can seem challenging but, with a
little practice and some useful hints and tips, you can make a variety
of different breads from a couple of simple basic recipes.
In this booklet we will introduce you to the basic recipes, passing on
tips from our expert low protein chef. Don’t worry if you don’t get
it right first time! Take a look at the problem solving guide and soon
you’ll be making great low protein bread.
We hope you enjoy these recipes with our Loprofin products and
we look forward to hearing how you get on.

Best wishes,
The Nutricia Metabolic Team

ii
All Loprofin items are available for free delivery from
Nutricia Homeward Metabolic & Specialist*

If you would like to register for free home delivery,

please contact us on...

0800 093 3675 (Free from landline)

0333 003 2975 (Cheaper from mobile)
Available Monday–Friday 8am–8pm; Saturday 9am–1pm
A translation service is available for non-English speaking patients.

Or email the team: HomewardMS@nutricia.com

*This service is currently available in Northern Ireland and the UK only.

iii
Glossary

Knead Mixing by folding, pressing and stretching with your hands.

To ‘prove’ Placing bread in a warm, draught-free area, so the yeast is

activated. Proving will make bread rise before cooking.

Tsp Teaspoon

Tbsp Tablespoon

iv
Chef’s tips for helping prevent bread mix from
sticking to the work surface

➊ ➋
Place the mixture on a piece of Fold the greaseproof paper over
greaseproof paper the mixture

➌ ➍
Use a rolling pin to flatten out the It can now be removed from
mixture the greaseproof paper without
sticking to your work surface, and
is now ready for baking

v
Problem solving

Making low protein bread is not always easy. Here is our advice for making
a perfect loaf.

PROBLEM SOLUTION

The surface of the batter has not been protected

from the heat during rising/proving and has dried to
Skin on risen form a crust, which can result in hard lumps in the
batter finished loaf. Once the batter has been placed in the
loaf tin, lightly brush the surface with olive oil and
cover with cling film, leaving space for the loaf to rise

1. Yeast was stale; check sell-by date on the product

Dough didn’t 2. Liquid was too hot and killed the yeast – the
rise/rose liquid must be lukewarm
poorly 3. The batter was left to prove in an area that was
too hot

The batter was left too long to prove and became

Loaf over-risen, creating large air bubbles in the dough
collapsed in which caused it to collapse when baked. The batter
the oven should be allowed to rise to double in size, or as
specified in the recipe

To get a darker crust, brush the surface of the batter

Crust is pale with oil before proving. Do not over oil or you will
fry the crust

vi
 PROBLEM SOLUTION

1. The bread was baked for too long, or the oven

Loaf crumbly/ temperature was too high
dry 2. Too much flour was used in the batter; ensure
ingredients are weighed or measured correctly

1. Too much yeast was used, giving a stiff batter;

ensure accurate weighing and measuring of
Large holes in ingredients
the bread
2. The bread was left to prove for too long, allow
the batter to prove just until it has doubled in size

1. Insufficient liquid used, giving a stiff batter;

ensure accurate weighing and measuring of
Loaf is too ingredients
dense/heavy 2. Insufficient time for proving will also give a dense
texture, as the yeast will not have had long
enough to work before the bread is baked

1. Loaf tin not greased before the batter is added

Difficult to 2. Oven temperature is not hot enough, therefore
remove from the bread is undercooked in the recommended
tin time. Fully cooked bread should be easily
removed from the tin

This is usually due to the bread being left in the tin

after being removed from the oven. Steam from
Sides of the the bread is retained in the loaf tin, causing it to be
bread moist reabsorbed by the bread. When bread is cooked,
remove immediately from the loaf tin and cool on a
wire rack to prevent moisture from forming on the loaf

vii
Basic Loaf 0 exchanges

Ingredients:
• 290ml water, warm
• 200ml Sno-Pro
• 500g Loprofin Mix
• 9g psyllium husks
• 4 tbsp olive oil
• 3g sugar
• 1 sachet dried yeast
(supplied with Loprofin Mix)
• 2g fine salt

Oven temperature: 220°C/425°F/Gas mark 7

Equipment: 1 x 1L (2lb) and 1 x 0.5L (1lb) loaf tin, or 3 x 0.5L (1lb) loaf tin

Method:
1. Lightly grease a 2lb and a 1lb loaf tin or three 1lb loaf tins.
2. Place the warm water and Sno-Pro into a bowl, add the dried yeast
and stir.
3. Add the sugar and psyllium husks to the bowl, stir and allow to
stand for 10 minutes until the mixture thickens.
4. Add the olive oil, Loprofin Mix and salt to the thickened mixture and
beat for 2–3 minutes.
5. Divide the bread mixture between the loaf tins and brush the tops
of the loaves with olive oil.
6. Leave the dough to rise in a warm place for 30 minutes or until it
doubles in size.
7. Bake in a pre-heated oven for 30 minutes or until golden brown.
8. When cooked, remove from the tin and leave to cool on a wire rack

Chef’s tip: Rub olive oil over the loaf tin before pouring in the mixture.
This will stop your loaf sticking.

Suitable for freezing

1
Fruit Loaf or Tomato & Rosemary Loaf 0 exchanges

You can make a Fruit Loaf and a Tomato & Rosemary Loaf from one basic batter
recipe by dividing the batter evenly between two bowls, adding the Fruit Loaf
ingredients to one bowl and the Tomato & Rosemary ingredients to the other.

Fruit Loaf: Sundried Tomato & Rosemary Loaf:

Follow the basic bread recipe below Follow the basic recipe but at Step 2 add:
but at Step 2 stir in: • 3 tbsp tomato purée
• 125g dried sultanas, cherries and • 1 tbsp garlic purée
apricots* • ½ sprig of fresh Rosemary or 1 tbsp
• 2tsp mixed spice and/or 2tbsp black dried Rosemary
treacle

Ingredients:
• 290ml water, warm
• 200ml Sno-Pro
• 500g Loprofin Mix
• 9g psyllium husks
• 4 tbsp olive oil
• 3g sugar
• 1 sachet dried yeast
(supplied with Loprofin Mix)
• 2g fine salt
Oven temperature:
220°C/425°F/Gas mark 7
Equipment: One 2lb tin and
one 1lb tin or three 1lb loaf tins
Suitable for freezing
*Please check the protein levels on food labels.
Method:
1. Lightly grease a 2lb and a 1lb loaf
tin or three 1lb loaf tins.
2. Place warm water and Sno-Pro into
a bowl, add the dried yeast and stir.
3. Add the sugar and psyllium husks
to the bowl, stir and allow to stand
for 10 minutes until the mixture
thickens.
4. Add the olive oil, Loprofin Mix and
salt to the thickened mixture and
beat for 2–3 minutes.
5. Divide the bread mixture between
the loaf tins and brush the tops of
the loaves with olive oil.
6. Leave the dough to rise in a warm
place for 30 minutes or until it
doubles in size.
7. Bake in a pre-heated oven for 30
minutes or until golden brown.
8. When cooked, remove from the tin
and leave to cool on a wire rack.
2
Soda Bread 0 exchanges

Ingredients:
500g Loprofin Mix,
plus extra for dusting
1 tsp baking powder
½ tsp salt
7g psyllium husks
200ml Sno-Pro
175ml water
20g butter, melted

Oven temperature: 200°C/ 400°F/ Gas Mark 6

Equipment: Baking Tray, wire rack, measuring jug and bowl

Method:
1. Line a baking tray with baking parchment or silicone paper.
2. Place the water, Sno-Pro and psyllium husks in a bowl and allow to
stand for 10 minutes until the mixture thickens.
3. In a separate bowl, place the Loprofin Mix, baking powder, salt and
melted butter.
4. Add the Sno-Pro mixture into the bowl and mix to form a sticky
dough.
5. Turn the dough out onto a lightly floured surface and shape into a
ball and flatten the top of the bread with your hand.
6. Transfer the dough to a baking tray and mark into quarters with a
knife.
7. Dust with Loprofin Mix and bake in a pre-heated oven for 30
minutes or until it turns golden brown and sounds hollow when
you tap the base.
8. Leave to cool fully on a wire rack.

Suitable for freezing

3
Garlic Bread 0 exchanges

Ingredients (Serves 6):

1 Loprofin Part Baked
Sliced Loaf
150g butter, softened
4 cloves garlic (crushed)
or 1 tsp garlic purée*
1 tsp dried parsley
or 100g fresh parsley
A pinch of salt (optional)

Oven temperature: 200°C/ 400°F/ Gas Mark 6

Equipment: Baking tray, cutters for shaping and sandwich toaster

(both optional)

Method:
1. In a bowl mix together butter, salt, parsley and garlic.
2. Cut the slices of bread into halves, fingers or shapes (using a
cutter). Spread the butter mixture thickly over slices of bread.
3. Place the bread butter-side-up on baking tray and cook in
preheated oven for 5 minutes until crisp and golden. Alternatively,
you can cook the garlic bread in a sandwich toaster for 2 minutes
rather than in the oven.
4. If you do not want to eat these straight away freeze some of the
buttered slices and cook from frozen as above.

Chef’s tip: Add 1tsp basil, chilli or tomato purée at Step 1 to make
different flavoured garlic breads.

Suitable for freezing

*Please check the protein levels on food labels.

4
Bread Plait 0 exchanges

Ingredients
(for 1 large or 2 small plaits):
290ml warm water
200ml Sno-Pro
1 dried yeast sachet
(supplied with Loprofin Mix)
Pinch of salt
3g sugar
9g psyllium husks
500g Loprofin Mix,
plus extra for dusting
4 tbsp olive oil

Oven temperature: 220°C/425°F/Gas mark 7

Equipment: Greased baking tray, measuring jug and a bowl

Method:
1. Place the water, Sno-Pro, yeast, salt, sugar and psyllium husks in a
bowl, stir and allow to stand for 10 minutes until the mixture thickens.
2. Add the Loprofin Mix and olive oil to a bowl, thickened mixture to
the bowl and beat for 2–3 minutes.
3. Leave the dough to rise in a warm place for 30 minutes or until it
has doubled in size.
4. Dust your work surface liberally with Loprofin Mix.
5. Divide the mixture into 3 equal pieces and roll each one into a long
sausage shape (approximately 20 inches).
6. Place each piece side by side and begin to plait the bread:
7. Take the left strand and cross it over the middle strand.
8. Take the right strand and cross it over the middle strand.
9. Repeat crossing left over centre, followed by right over centre until
you reach the end.
10. Pinch the ends together to seal the plait.
11. Brush with olive oil and leave to rest for another 10 minutes.
12. Bake in a preheated oven for 20–25 minutes or until golden brown.

Suitable for freezing

5
French Baguette 0 exchanges

Ingredients (for 2 large or

4 small baguettes):
290ml warm water
200ml Sno-Pro
1 dried yeast sachet
(supplied with Loprofin Mix)
Pinch of salt
3g sugar
9g psyllium husks
500g Loprofin Mix,
plus extra for dusting
4 tbsp olive oil

Oven temperature: 220°C/425°F/Gas mark 7

Equipment: Greased baking tray, measuring jug and a bowl

Method:
1. Place the water, Sno-Pro, yeast, salt, sugar and psyllium husks in
a bowl, stir and allow to stand for 10 minutes until the mixture
thickens.
2. Add the Loprofin Mix and olive oil to a bowl, add the thickened
mixture to the bowl and beat for 2–3 minutes.
3. Leave the dough to rise in a warm place for 30 minutes or until it
has doubled in size.
4. Dust your work surface liberally with Loprofin Mix.
5. Divide the mixture into 2 pieces and roll each piece into a sausage
shape (approximately 10 inches long) and flatten each piece to
create the baguette.
6. Leave the dough to rise again for 30 minutes.
7. Cut 4 diagonal lines across the top of the bread, brush with olive
oil and leave to rest for another 10 minutes.
8. Bake in a preheated oven for 20–25 minutes or until golden brown.

Suitable for freezing

6
Naan Bread 0 exchanges

Ingredients (Serves 8):

200ml Sno-Pro, warm
250ml water, warm
500g Loprofin Mix,
plus extra for dusting
8g psyllium husks
3 tbsp olive oil
3g sugar
1 sachet dried yeast
(supplied with Loprofin Mix)
½ tsp fine salt
1 tsp mixed herbs

Oven temperature: 200°C/400°F/Gas mark 6

Equipment: Greased baking tray and a bowl

Method:
1. Place the warm water and Sno-Pro in a bowl, add the dried yeast
and stir.
2. Add the sugar and psyllium husks to the bowl, stir and allow to
stand for 10 minutes until the mixture thickens.
3. Add the olive oil, salt, mixed herbs and Loprofin Mix to the bowl
and beat for 3 minutes.
4. Leave the dough to rise in a warm place for 30 minutes or until it
has doubled in size.
5. Transfer the dough to a lightly floured surface, cut the dough in
two and roll each piece into a thick sausage shape.
6. Cut the dough into 5 pieces and flatten each one with the palm of
your hand.
7. Transfer the dough onto a baking tray and bake in a preheated
oven for 20 minutes or until they are golden brown.

Suitable for freezing

7
Breadsticks 0 exchanges

Ingredients
(Makes approx. 40):
250g Loprofin Mix
½ sachet (1tsp) dried yeast
(supplied with Loprofin Mix)
½ tsp salt
3 tbsp olive oil
200m (8fl oz) warm water
Disposable piping bags

Oven temperature: 200°C/ 400°F /Gas Mark 6

Equipment: Greased baking tray, measuring jug, disposable piping bags

with nozzle, cling film and a bowl

Method:
1. Combine Loprofin Mix, yeast and salt in a large bowl; add 1 tbsp
olive oil and water, beat for 1 minute (if using and electric mixer) or
3–4 minutes with a wooden spoon until batter is smooth and glossy.
2. Transfer batter to a large piping bag fitted with a 5mm (¼”) nozzle.
3. Cut the end of the piping bags and pipe lengths of dough, about
20cm (8”) long, onto a greased baking tray.
4. Dip a pastry brush in remaining olive oil and gently/evenly coat
each dough stick.
5. Loosely cover each tray completed with cling film and put in a
warm place until dough starts to rise slightly, approximately 10–12
minutes (dough sticks should be allowed to rise until they have
almost doubled in size).
6. Remove cling film and place the tray in a preheated oven for
approximately 5 minutes, until lightly browned – check bread
sticks are completely crisp before removing from oven.
7. Cool on a wire rack. When cooled, store in an airtight rigid container.

Chef’s tip: These can be frozen and defrosted at a later date.

Suitable for freezing

8
Tomato & Herb Straws 0 exchanges

Ingredients (for approx. 40):

250g Loprofin Mix
½ sachet (1tsp) dried yeast
(supplied with Loprofin Mix)
½ tsp salt
8g psyllium husks
3 tbsp olive oil
200ml warm water
2 tsp tomato purée*
2 tsp dried oregano

Oven temperature: 200°C/ 400°F /Gas Mark 6

Equipment: Greased baking tray, disposable piping bags with nozzle,

pastry brush, measuring jug, cling film and a bowl

Method:
1. Combine Loprofin Mix, yeast, salt, psyllium husks, tomato purée
and oregano in a large bowl; add 1 tbsp olive oil and water, beat
for 1 minute (if using an electric mixer) or 3–4 minutes with a
wooden spoon until batter is smooth and glossy.
2. Transfer batter to a large piping bag fitted with a 5mm (¼”) nozzle.
3. Cut the end of the piping bags and pipe lengths of dough, about
20cm (8 inch) long, onto greased baking trays.
4. Dip a pastry brush in remaining olive oil and gently/evenly coat
each dough stick.
5. Loosely cover the baking tray completely with cling film and put in
warm place until dough starts to rise slightly, approx. 10–12 minutes
(dough sticks should rise until they have almost doubled in size).
6. Remove cling film and place the tray in a preheated oven for
approximately 5 minutes, until lightly browned. Remove from the
oven once crisp.
7. Cool on a wire rack, when cold store in airtight rigid container.

Suitable for freezing

*Please check the protein levels on food labels.
9
Cheese Straws 0 exchanges

Ingredients (for approx. 20):

90g Loprofin Mix
17g bag Quavers*, crushed
(½ an exchange)
¼ Loprofin Egg Replacer
8g psyllium husks
¼ tsp paprika pepper
¼ tsp salt
50g hard margarine
2 tbsp Sno-Pro

Oven temperature: 200°C/400°F/Gas Mark 6

Equipment: Greased baking tray, grease proof paper and a bowl

Method:
1. Combine all the dry ingredients in a large bowl, including the
crushed Quavers.
2. Cut the margarine into small pieces and rub into the dry
ingredients until the texture resembles breadcrumbs.
3. Stir in sufficient Sno-Pro to attain a soft manageable dough.
4. Use the the chef’s tips for rolling (at the beginning of this book) to
roll out the dough to a rectangle shape ½ cm (¼ inch) thick.
5. Trim the edges and cut into thin strips to form the straws
Optional: Carefully twist the straws to form swirls.
6. Place the strips on a greased baking tray and bake in a preheated
oven for approximately 8 minutes, until crisp and just starting to
brown; cool on a wire rack.
7. When cold, store in an air-tight tin.

Suitable for freezing

*Please check the protein levels on food labels.

10
Greek Pitta Bread 0 exchanges

Ingredients (Makes 6):

250g Loprofin Mix
8g psyllium husks
½ sachet (1tsp) dried yeast
(supplied with Loprofin Mix)
½ tsp salt
3 tbsp olive oil
175ml warm water

Equipment: Greased baking

tray, wooden spoon, measuring jug, bowl and cling film

Method:
1. Combine the Loprofin Mix, yeast and salt and psyllium husks in
a large bowl, add oil and water and beat for 1 minute (if using an
electric mixer) or 3–4 minutes with a wooden spoon, until the
batter is smooth and glossy.
2. Cover the bowl with cling film and put in a warm place to rise,
until almost doubled in size (approximately 20 minutes).
3. Preheat a baking tray under a hot grill; remove the cling film from
the bowl and beat the dough for 1 minute, until smooth; mark into
6 portions.
4. Lay a piece of cling film on a work surface and brush lightly with
oil, spoon a portion of dough into the centre.
5. Dust the palm of one hand with Loprofin Mix and gently press the
dough into a thin oval approximately 7 x 5 inch (17.5cm x 12.5cm).
6. Oil the hot baking tray and using the cling film to assist you,
carefully transfer the dough onto the tray; grill for 1–2 minutes,
until just starting to colour, turn the pitta over and grill for a
further 1–2 minutes.
7. Place the cooked pitta breads on a tea towel and cover with a
second – this will keep them soft.

Chef’s tip: Pitta breads can be frozen; before serving heat through for
30 seconds each side under a hot grill.

Suitable for freezing

11
Wraps 0 exchanges

Ingredients (Makes 6):

200ml warm water
6g psyllium husks
28ml oil
½ tsp salt
½ tsp baking powder
240g Loprofin Mix,
plus extra for dusting

Equipment: Greased baking tray, grease proof paper, measuring jug,

bowl and frying pan

Method:
1. Place the water and psyllium husks in a bowl, stir and leave to
thicken for 10 minutes.
2. In a separate bowl, add oil, salt, baking powder and Loprofin Mix.
3. Add the water mix to the bowl and beat well with an electric mixer
for 2 minutes or for 3–4 minutes with a wooden spoon, until a
dough mixture forms.
4. Divide the dough into 8 pieces and dip each piece in Loprofin Mix.
5. Roll out each piece between greaseproof-paper until flat.
6. Heat ½ tsp of oil in pan and fry on both sides (prick with a fork to
ensure the wrap remains flat).

Serving suggestion:
Use as a wrap for lunches or fill with spicy vegetable mix for dinner and
serve with a side salad.

Suitable for freezing

12
Sandwich Fillings various exchanges

Red Cheddar & Pickle

• 29g VBites Cheezly Red Cheddar Style Cheese* (1 exchange)
• 30g Pickle (free)
Parmesan & Tomato Relish
• 27g VBites Cheezly hard Italian Style Cheese* (1 exchange)
• 30g Tomato Chutney (free)
Mashed Banana & Honey
• 1 small banana (free)
• 1 tbsp honey (free)
Mashed Banana & Chocolate Spread
• 1 small banana (free)
• 1 tbsp of Tesco Original Chocolate Spread*
Mixed Peppers & Salad Cream
• Finely chopped mixed peppers (free)
• 1 tbsp salad cream* (free)
• Mix the peppers & salad cream together
Cherry Tomatoes & Guacamole
• Sliced cherry tomatoes (free)
• 30g of guacamole* (Approximately ½ an exchange depending on
the variety used)
Cucumber & Cream Cheese
• Sliced cucumber (free)
• 30g full fat cream cheese* (Approximately 1½ exchanges depending
on the variety used)
Hummus & Roasted Vegetables
• Prepare a mixture of roasted vegetables with onion, courgette,
peppers and garlic. Chop into large chunks, drizzle with olive oil and
roast for 30–40 minutes
• 1 tbsp hummus* (Approx. 1 exchange depending on variety used)

*Please check the protein levels on food labels.

13
Notes

14
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For more
UK: information
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NI: Metabolic Freephone on 0800or call
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