Recipes

 

Nutrient values are estimates only. Nutrition may vary based on methods of preparation, origin and freshness of ingredients. The nutritional analysis found in the recipes is calculated for the individual ingredients in each recipe, using the nutritional data found for those ingredients in the USDA Nutrients database reference guide.

BAKING ESSENTIALS: INGREDIENTS THAT HELP WITH LOW-PROTEIN BAKING.

BASIC FLOUR OR MIXES FOR LOW PROTEIN BAKING:

Base for baking low-protein products such as bread, cookies, is usually starches like wheat, corn, tapioca or potato. But the starches due to lack of gluten do not have pliability or elasticity. Hence addition of fiber such as psyllium would be beneficial in making pliable dough.

Psyllium Fiber:

Important addition( to low-protein baking ) to starches to make pliable dough. Back bone of the dough. Cheaper than other gums if available. Regular flavor sometimes is harder to get and also contains sugar and preservatives as added ingredients.

Methocel:

a form of fiber that when added to starch gives body when making dough similar to psyllium fiber. More expensive than psyllium but very few suppliers.  

Xantham gum:  

A form of fiber that gives body to starches in making dough similar to other fibers such as psyllium. More expensive than psyllium and available in health food stores or even well-stocked supermarkets. Xantham gum should be used in very small quantities otherwise it can make the end product a little “gummy” or gluey.  The right amount for a recipe varies and has to be set with trial and error. Depending on the item baked right amount could vary from time to time. 

Lecithin:  

An emulsifier that is found in eggs or Soy that creates a binding quality when added to recipes where there are liquid ingredients that usually don’t mix, for example, oil and water  (vinegar) in dressings, in chocolates, or even in baking when fats and liquids such as

BAKING BREADS THAT CONTAIN YEAST:

Baking bread with low-protein mixes can vary due to several reasons, including, season, how humid and warm the kitchen is, freshness of the yeast and even the right blend of the starches and fiber.  Due to lack of gluten or very little gluten, bread-baking can be tricky. But some simple rules could help with achieving success consistently –

  • Always make sure the yeast is fresh and within the date of expiration. Storing yeast in a tightly closed container in a very cool place like the refrigerator could extend the shelf-life

  • Even if it is within the date of expiration, always activate the yeast with warm water and sugar and let sit for 5-10 minutes before adding to the mix to make the dough. The yeast mixture should be a lot bubbly and domed showing that yeast is active.

  • Make sure the temperature of water added to yeast is not too high that it kills the yeast; yeast cannot tolerate temperatures above 110 F. Higher temperatures will kill the yeast and dough will not rise or expand since there won’t be enough carbon dioxide gas produced by active yeast to give a spongier texture for the bread.

  • Once the dough is made, with the lack of gluten, kneading should be kept to a minimum since otherwise it would lead to really crumbly bread. The rising time for the dough is also kept to a minimum since lack of gluten doesn’t make the dough expand or stretch as much as the dough made with regular flour.

  • Dough should be made to rise in a draft-free warm place to rise for specific time covered tightly with plastic wrap.  Best place for it would be the oven turned on for a few minutes at the lowest setting and turned off (make sure it is turned off, otherwise it cooks the dough instead of helping it rise). 

GENERAL BAKING TIPS 

In recipes such as cookies, cakes, etc  increasing the amount of baking powder slightly could improve the texture of the end product without using eggs. Addition of instant pudding and pie mix also improves the texture. When buying the instant pudding and pie mix make sure it doesn't contain any non-fat or skim milk powder since it may increase the protein content of the mixture. 

Mixing Bowls and Scraper/spatula: 

I prefer to use stainless steel bowls since they are non-reactive and are easier to handle than plastic or glass. Invest in at least 2-3 mixing bowls. (Select good quality ones since cheap ones tend to rust).  Plastic scraper makes the job of scraping the dough out of a mixing bowl soooooo... easy. They usually have rounded edges and are flexible to conform to the shape of the bowl when scraping. Rubber spatulas also work in a similar way but buy ones that are really flexible and not stiff.  

Electric Mixer/ Wooden Spoons

I use an electric mixer to cream butter and sugar together to make the mixture fluffy. The electric mixture makes the job of mixing quicker than if mixing by hand. If using a wooden spoon, using the back of the spoon to mix gives a better even beating to any mixture.

Measuring Cups and Spoons:

Everyone should have at least 1 set of measuring cups each for dry and wet ingredients.  Buy the measuring cups from a reputable kitchen store since cheap ones may not be accurate and this affects the recipes.  Do not interchange in using the measuring cups for dry and wet ingredients since each type is for that specific purpose only. Weighing out the ingredients, especially low-protein mix always ensures success since measuring ingredients may cause inconsistency in the results. 

 Wire Whisk 

Due to the presence of various added ingredients in the recipes, it is advisable not to sift the mix. Using a wire whisk you can whisk in air while mixing the dry ingredients together. 

 TIPS FOR BAKING COOKIES 

Cookies when baked on an aluminum cookie sheet don't brown the bottom more quickly than the rest of the cookie and so they are my first and only choice. (Non-stick ones tend to brown/blacken the bottom of the cookies faster).  Even with aluminum pans I prefer to buy those that are 2-layered, which facilitate even baking.  I prefer to have at least 2 cookie sheets so while baking one batch I could get the 2nd batch shaped or pressed and get ready.

Cookie cutters:

With the market flooded with various cookie cutter shapes, you can never run out of ideas to make season appropriate cookies. But the most basic shape of all is the circle and I would recommend at least two or three sizes in round cookie cutters. It is up to you to have shapes of your choice for the season, especially Halloween, Christmas  ............. 

Cookie Press (Spritzer): 

You can use a cookie press and press out different shapes directly on the baking sheet without having the hassle of using scoops, etc.  It presses out evenly shaped cookies at a fraction of a time and there are even electric presses available in the market today. 

Cooling Rack: 

The cookies crisp up really fast if allowed to cool on cooling rack

 

 

 

 

 

BEST “BEET” BURGERS

Summertime is always associated with grilling burgers, hot dogs and so on. Nobody needs to sacrifice smoke-flavored patties while being on the special metabolic diet. With the clever infusion of “Liquid smoke flavor”, the ordinary Veggie Pattie is transformed into the summer favorite.

This recipe is made using grated vegetables to add color and texture and smoky barbecue sauce and the Liquid smoke (available at Whole Foods Market or any place that sells Barbeque necessities). Addition of grated beets adds an authentic pink color to the patties. You could add other vegetables but make sure the correct amount of protein or amino acid values have to be added to the total nutritional information. Make sure the veggies are fresh for a great flavor and grated really fine so there is a homogenous mixture.

Ingredients

Finely grated raw beet

2 T (17 g)

Zucchini, grated

½ small (59 g)

Carrot, peeled and grated

½ small (50 g)

Granny Smith apple, peeled and grated

1 medium (182 g)

Onion, minced

2 T (1/4 small) (14.4 g)

Fresh garlic, minced

1 clove (3 g)

Tomato ketchup

1 T (15 g)

Barbecue sauce

2 T (31.2 g)

Liquid smoke

¼ tsp

Canola oil

3 T (42 g)

Salt and Black pepper

To taste (1/8tsp--0.75 g and 0.3 g)

Low-protein bread crumbs§

½ C§ made from 2 slices of low-protein bread (from TC-bread mix)(55.5 g)

TC-Multi baking mix

¼ C or more (27.5 g)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cup, g =grams

Directions: 

  1. If the grated vegetables have lots of water squeeze out excess moisture. In a food processor or in a big bowl blend onions, garlic, ketchup, barbecue sauce, salt, pepper, and canola oil until smooth.
  2. Add to shredded mixture.
  3. Add breadcrumbs and TC-multi-baking mix to bowl with vegetables.
  4.  Mix thoroughly until everything is blended well. Refrigerate for one hour.
  5. With wet hands, shape into 4-6 burgers.
  6. Cook 3 minutes on each side on grill lightly brushed with oil. Or you could cook the patties on stove top on a sauté pan or frying pan on medium heat 3 minutes on each side and then finish the cooking on the grill to give the patties grill marks. In order for the burger to cook thoroughly, close the frying pan with a lid initially for a minute and then cook the rest of the time without a lid.  
  7. The mixture can be made into hot dogs, by shaping the mixture into hot dogs and cooked on stove top just like the patties. 
  8.  The mixture can be cooked in cake pop machine into "meatballs" without the addition of too much oil for frying.  

NUTRIENT INFORMATION FOR THE WHOLE RECIPE: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

896

3.5

130.8

88

41.1

212.9

133.0

164.7

 BY THE WAY, DID YOU KNOW: 

Americans on average eat 3 hamburger's a week. And McDonald's alone has sold 12 hamburgers for every person in the world. Nearly 7% on the United State's workforce had their first job at McDonald's. Hamburgers account for nearly 60% on all the sandwiches eaten. 

It is believed that the first hamburger was served up at the 1904 St. Louis World's Fair    . Another claim is that Louis’ Lunch in New Haven, Connecticut, served the first Burger in 1895 due to impatient customers’ need for a quick lunch.  There is also another claim that Hamburgers were available in fairs earlier by 1885. Who knows, it may have been available even before that.

Reference: 

http://bbq.about.com/cs/hamburgers/a/aa070597.htm

 

 

 

 

TASTE CONNECTIONS MULTI-BAKING MIX

Tortillas

Ingredients:

TC Multi-baking mix

2 ½ C (260 g)

Taco seasoning (optional)

½ tsp (2.5g)

Water

½ - ¾ C (enough to make dough)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

Directions

 Combine the baking mix and the seasoning in a bowl; add enough water to make a stiff dough.

  1. Knead for 3 - 5 minutes to be soft enough to roll into circles.
  2. Divide the dough into 12 equal parts.
  3. Using a rolling pin roll each ball into a thin tortilla (dusting baking mix so that the dough doesn't stick), approximately measuring 8 inches in diameter.
  4. Heat a griddle or a frying pan and cook one tortilla at a time. Place one rolled tortilla on the hot pan and cook for 30 seconds on one side.
  5. Turn it to the other side and cook on the other side until small bubbles appear on the surface.
  6. Repeat the cooking and turning processes until both the sides of the tortilla are covered with small bubbles that indicate the tortilla is cooked.
  7. Remove from the pan and spread the cooked tortilla with melted margarine or vegetable oil keep it covered in a cloth towel or a tortilla warmer.
  8. Cook all the tortillas similarly and keep them wrapped in a cloth towel. Makes 12 tortillas. 

The tortilla can be cooked in an electric tortilla press or flatbread maker 

 NUTRIENT INFORMATION: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

993.2

0.8

34.3

20.5

7.8

66.0

27.0

32.5

Per tortilla

82.8

0.07

2.9

1.7

0.7

5.5

2.3

2.7

  

Taste Connections Chocolate Chip Cookies 

Ingredients: 

TC Multi-baking mix

2 ¼ C (260 grams)

Butter or margarine

½ C (1 stick—114g)

Vanilla instant pudding mix

1 package (3.5 oz-99g)

Baking powder

1 ½ tsp (6.9g)

Brown sugar

½ C – ¾ C firmly packed (110 -165g)

Vanilla

1 tsp (4.2g)

Chocolate chips, semi-sweet

¼ C (38 grams)

Water

To make stiff dough

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

Directions 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a bowl measure the baking mix baking powder, add instant pudding mix and mix well with a wire whisk.
  3. Spoon brown sugar into a mixing bowl, add margarine or butter, vanilla, and beat well until fluffy. 
  4. Add the dry ingredients and mix thoroughly. 
  5. Add water slowly until you get a stiff dough*. 
  6. Mix in the chocolate chips to the mixture. 
  7. Roll into walnut size balls, place on ungreased cookie sheet 2 inches apart. 
  8. Bake for 12 - 15 min.       Makes 2 dozen cookies 

Hint: * Add water slowly until you get really stiff dough. If it is too stiff to form the dough add extra water, ½ teaspoon at a time until you get the right consistency. Using an electric mixer speeds up the beating process.  

Variation: You can also make pressed cookies if you don’t mix the chocolate chips to the dough and use the plain dough in a cookie press. It makes 60- 75 pressed cookies if made in a press. You can add chocolate chips for each cookie after pressing the shape. The protein value decreases considerably if you use cookie press without the chocolate chips. 

NUTRIENT INFORMATION: FOR WHOLE RECIPE  

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

3008.8

3.6

158.6

127.7

26.9

173.2

95.2

135.5

Per cookie (hand rolled-24)

125.4

0.2

6.6

5.3

1.1

7.2

4.0

5.7

 

Taste Connections Apple Chunk-Cinnamon Cookies 

Ingredients: 

TC Multi-baking mix

2 ¼ C (260 g)

Butter or margarine

½ C (1 stick—114g)

Vanilla instant pudding mix

1 package (3.5 oz—99g)

Baking powder

1 ½ tsp (6.9g)

Brown sugar

½ C – ¾ C firmly packed (110g-165g)

Ground Cinnamon

1 tsp (2.6g)

Dried Apple (Chopped into small pieces)

100 g

Water

To make stiff dough

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams  

Directions 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a bowl measure the baking mix baking powder, add instant pudding mix and mix    well with a wire whisk.
  3. Spoon brown sugar into a mixing bowl, add margarine or butter, cinnamon and beat    well until fluffy.
  4. Add the dry ingredients and mix thoroughly. 
  5. Add water slowly until you get a stiff dough*. 
  6. Mix in the apple chunks to the mixture. 
  7. Roll into walnut size balls, place on ungreased cookie sheet 2 inches apart. 
  8. Bake for 12 - 15 min. 
Makes 2 dozen cookies 

Hint: * Add water slowly until you get really stiff dough. If it is too stiff to form the dough add extra water, ½ teaspoon at a time until you get the right consistency. Using an electric mixer speeds up the beating process.  

NUTRIENT INFORMATION:FOR THE WHOLE RECIPE: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

3063.8

3.0

110.9

87.8

21.2

139.1

73.7

87.8

Per cookie (hand rolled-24)

127.7

0.1

4.6

3.6

0.9

5.8

3.1

3.7

 

 

APPLE STREUSEL BARS 

Ingredients: 

TC- Multi-baking mix

1 ¼ C(130g)

sugar cookies crumbs

1 ¼ C(150g)

packed brown sugar

¾ C, divided(165g)

granulated sugar

¼ C (50g)

ground cinnamon

1 tsp (2.6g)

margarine or butter

½ C, melted(114g)

apples

2 C, chopped (about 2 medium apples)(218g)

Glaze from recipe below

as desired

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

 Directions 

  1. Preheat oven to 350 F. Grease a 13x9 baking pan.
  2. Combine the cookie crumbs, baking mix, ½ cup brown sugar, ¼ cup sugar and cinnamon in a large bowl.
  3. Stir in the melted butter. Reserving 1 cup of this mixture, press the rest of the crumb mixture in a prepared pan.
  4. Bake for 5-7 minutes until set.
  5. Mix apples with the remaining ¼ cup brown sugar and arrange over the baked crust.
  6. Sprinkle the reserved crumb on top of the apples.
  7. Bake for 20-30 minutes more or until apples are cooked through. Cool in pan and drizzle glaze on top. Cut into bars. 

 GLAZE: 

Combine ½ cup confectioners sugar and 1 Tbs lemon juice in a small bowl until well combined.  

 NUTRITIONAL INFORMATION: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

2933.1

2.8

92.7

83.2

13.6

100.5

46.7

66.6

 

 

Taste Connections “Chicken” Nugget 

Ingredients: 

Onions, red, chopped fine

25 g

Carrots, grated

25 g

Cucumber, peeled and grated

100 g

Flat-leaf parsley or cilantro, chopped

¼ tsp (0.95g)

Ground Cumin or fennel or chicken flavored vegetarian stock powder

1/8 tsp (0.26g)

Turmeric powder

Pinch (1/8 tsp—0.28g) adds color

Chili powder (optional)

Pinch (1/8tsp-0.34g)

Salt

To taste (TC mix has salt, so use sparingly

Taste Connections Multi Baking Mix

¾ - 1 C (110g)

Vegetable or Canola oil

To fry

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

 Directions 

  1. Combine all prepared vegetables, spices, salt together until everything is well-blended. Do not squeeze out the water that is in the vegetables. (You are going to use the water from the vegetables to make the batter. This makes the nuggets stay really crispy for a very long time).
  2. Add enough oil to a small saucepan or other frying pan about 2 inches in depth in order to fry the nuggets.
  3. Heat the oil to 375°F.
  4. In a mixing bowl add the baking mix. Add the vegetables (with the water that is being released from the vegetables) a little at a time.
  5. Make a stiff mass which is just moist and not too runny. DON’T SHAPE THE NUGGET BATTER.
  6. Pick up a tablespoon of the mixture and drop into the hot oil. Add as many of these nuggets at a time that the pan can hold without crowding too much. 
  7. Fry until golden brown and drain in paper towel. Serve with ketchup, hot sauce or any of your favorite dipping sauces.

 Tips:

Shaping the batter doesn’t allow steam to escape while the nuggets are cooking in oil. They may not cook in the inside properly or they may try to split while cooking in oil.

  • Drop rough lumps in oil to get even cooking.

  • You can cook in small batches to make the batter not too runny. Prepare the vegetables in a bowl. Mix the batter in a separate bowl by taking small amounts of baking mix and adding enough vegetable mixture.

  • Adding various spices make the nuggets taste different. You can add taco seasoning or ground black pepper or other spices according to your taste. 

 NUTRIENT INFORMATION:FOR THE BATTER RECIPE (not including fat from frying oil) 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

538

1.6

59.1

35.7

16.3

94.7

59.1

63.6

  

LOW PROTEIN REFRIED BEANS 

Ingredients: 

zucchini OR Chayote squash

2 C grated (248g)

onion

1/2 C finely chopped (57.5g)

salt

1/4 tsp(1.5g)

olive oil

1 T(13.5g)

taco seasoning

1 tsp(5g)

tomato sauce

¼ C (60g)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

Directions 

  1. Heat the oil in a pan and fry the onions until glassy looking.
  2.  Add the grated zucchini and fry for few more minutes
  3. . Add the salt, the taco seasoning and the tomato sauce.
  4. Cover and cook on a low heat until the zucchini is soft.  Serves 15 tablespoons

NUTRITIONAL INFORMATION: 

Zucchini 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

197.2

4.4

181

99.4

50.6

190.5

133.4

162.2

Chayote 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

207.7

3.6

198.5

104.5

8.6

217.7

140.4

194.6

PEROGI 

Ingredients: 

Water

1 C

TC- Multi-Baking Mix 

1 C (100g)

Vegetable oil

1 T (13.6g)

Butter for frying

1 T (14.2g)

Chopped onion

2T For flavor (20g)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

Directions 

  1. In a small combine, the water, vegetable oil and heat until comes to boil.
  2. Add all the mix at once stirring vigorously.
  3. Once it comes together as a dough, take of the heat. Let cool until it can be handled.
  4.  Knead the dough until soft and smooth.
  5. Pinch a golf ball sized dough and hand shape into a circle.
  6. Fill with any favorite filling and steam for 5- minutes.
  7. Heat 1 Tbs butter in a fry pan and add the chopped onion and fry until transparent.
  8.  Add the steamed perogis and fry on each side for a minutes until coated with butter mixture. Serve warm. Serves 5 

NUTRITIONAL INFORMATION FOR THE DOUGH: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

612.0

0.6

24.0

16.5

3.7

31.6

13.9

17.5

CABBAGE STUFFING 

Ingredients: 

Sauerkraut, drained
2 1/3 C, 340g
Oil
2-3 T (40.8g)
Onion, minced
1 onion (70g)
Dried Black Mushrooms, softened
2 pieces(7.5g)
Salt and Pepper
To Taste(1/8tsp each—0.75g&0.3g)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

Saute onion in oil or bacon fat until transparent.  Add mushrooms, sauerkraut, and fry until some of the sauerkraut becomes golden brown. Season to taste with salt and pepper.

 NUTRITIONAL INFORMATION FOR THE FILLING: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

476.2

4.6

133.5

83.1

45.7

170.1

112.7

154.8

ASSEMBLING PIEROGI

Take one square of dough and place one teaspoon of filling in center. Fold and pinch to seal.  Cook in boiling water with a little oil until they rise to the surface.  Drain and cool on waxed paper. (At this point the pierogi can be refrigerated or frozen.)  When ready to serve, fry pierogi with onions until golden brown and serve with melted butter or sour cream.

 

 

 

 

 

 

 

 

Bread Mix

Basic Mixture: 

Ingredients: 

These are the ingredients for all of the following recipes.  Directions will vary.

Water, warm

1 C (225 ml) + ¼ C

Brown sugar

1T (15 g )

Molasses

¼ tsp (improves color) (1.7g)

Active dry yeast

1 package (1 ½ tsp or 7 g)

Taste Connectionsä Bread Mix

3 ¼ C (350 g)

Olive oil

1 T(13.5g)

Herbs of choice-Basil (optional – great for pizza dough)

½ tsp(0.7g)

Garlic powder (optional – great for pizza dough)

½ tsp (1.4g)

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

 

ALL METHODS:

  1. Combine ½ cup warm water, dry yeast, brown sugar, molasses, and mix well.
  2. Leave it to get frothy, about 5 minutes.
  3. Add the rest of the water to the frothy mixture. 

Bread

After following the recipe for the basic mixture; choose one of the following methods

 

BREAD MACHINE METHOD: Removable bread-pan

  1. Add the dry ingredients and the wet ingredients into the bread-baking pan according to the bread machine manufacturer's instruction. The dough should be really sticky, if not add more water.
  2. Set the machine at dough cycle and switch it on with the dough in the pan. Preheat the oven to 375 - 400 ° F.
  3. Once the dough cycle is complete take out the pan from the machine (if it is removable) and brush the top of the risen dough with melted butter (it improves color of the crust)
  4. Place bread pan itself in the center of the preheated oven. Bake for 20 - 25 minutes. (bread is baked if it sounds hollow when tapped).
  5. Remove the bread from the pan and leave it to cool covered with a towel. The bread slices even better if sliced after a few hours. 

BREAD MACHINE METHOD: Fixed bread-pan

1.      If the bread machine pan is not removable, take the dough out of the bread pan  after 20 minutes into the dough cycle.

2.      Fill a greased 1-pound bread pan with the dough, cover and leave it to rise for approximately 45 – 60 minutes or until the dough is risen to the top of the loaf pan. Brush the top of the risen loaf with melted butter (it improves color of the crust)

3.      Preheat oven and bake at 375 - 400 deg F for 22 – 25 minutes (bread is baked if it sounds hollow when tapped).

4.      Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft)

 

MANUAL METHOD:

  1. In a large bowl, combine bread mix, oil, herbs and garlic powder (if using), and the frothy yeast mixture. Beat with a wooden spoon or dough hook until mixture forms a very sticky and not dry or stiff dough. If the dough is not sticky add more warm water. It should be so sticky that you can’t handle it by hand.
  2. Cover the bowl with saran wrap tightly and let the dough rise for 20 minutes in a warm place.
  3. Remove the dough and fill a greased 1-pound bread pan with it, cover loosely and leave it to rise for approximately 45 – 60 minutes or until the dough is risen to the top of the loaf pan. Brush the top of the risen loaf with melted butter (it improves color of the crust)
  4. Preheat oven and bake at 375 - 400 deg F for 22 – 25 minutes (bread is baked if it sounds hollow when tapped).
  5. Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft). The bread can be sliced and frozen for longer storage. Makes 12-14 slices.

NOTE: If sliced by electric knife you can get 20  thin slices per loaf of bread.

 NUTRIENT INFORMATION FOR THE DOUGH: Per Loaf

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

1504.6

3.9

179.2

 

141.7

56.7

298.2

176.4

226.1

14 slices (28g/slice)

107.5

0.3

12.8

10.1

4.1

21.3

12.6

16.2

20 slice (19g/slice)

75.2

0.2

9.0

7.1

2.8

14.9

8.8

11.3

 Pizza

The same dough as the above bread can be used to make pizza shells when the dough after the first rise is shaped into 3-4 pizza shells, left to rise for 15-20 minutes, and baked for 3-4 minutes without topping or the tomato sauce in a preheated oven at 450 deg F. Adding the herbs and the garlic powder makes dough taste great. If you have a pizza stone it makes the crust taste really great. Once you’ve tasted pizza that was baked on a stone you wouldn’t want to taste pizza baked on baking tray. These shells can be cooled and frozen tightly wrapped in foil and stored in a zip lock bag. Or for immediate use, baked shells can be spread with tomato sauce, favorite vegetables and low protein cheese and baked again for 5 more minutes until the toppings are warmed through.

NUTRIENT INFORMATION FOR THE DOUGH: Per Whole Pizza

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Whole Pizza

1511.1

4.3

196.2

149.9

63.6

325.5

192.9

246.2

 Rolls

Same dough as above can be used to make rolls. When the dough has risen once for 20 minutes in Step 2, divide the dough into 12- 14 balls and shape them into rolls by rolling between your hands. Leave them to rise for approximately 30 minutes or until well risen to double the size. Bake them in a preheated oven at 400 deg F for 10 - 15 minutes until brown. If you use a pizza stone instead of a baking tray, it makes the rolls taste really great. Once you’ve tasted rolls that were baked on a stone you wouldn’t want to eat rolls baked on baking tray. Nutrient information per slice or roll varies according to how many pizza slices or rolls are made from the dough.

NUTRIENT INFORMATION FOR THE DOUGH: Per Whole Recipe

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Whole Recipe

1511.1

3.9

179.2

141.7

56.7

298.2

176.4

226.1

  

ENGLISH MUFFIN RECIPE: (MAKES APPROXIMATELY 20 MUFFINS)

Water (lukewarm)

1 ¼ - 1 ½ C

Dry yeast

1 Packet (7 g)

Brown sugar

1 T (15g)

Molasses

¼ tsp (1.7 g)

Honey

1 T (21 g)

Instant potato flakes

1 T (3.75 g)

Non-Dairy Creamer (dry Powder)

1 T (15 g)

TC- Bread Mix

3 ½ C(350 g)

Butter (softened)

1 tsp for the dough + for brushing the fry pan (4.8 g)

⃰ T = Tablespoon, tsp – teaspoon, C = Cup, g =grams


Dissolve brown sugar, molasses, honey and yeast in ¼ cup of warm water for few minutes.  Mix the non-dairy creamer, potato flakes, 1 tsp butter and the TC-bread mix together.  Gradually beat in the dry bread mixture into the liquid ingredients until smooth and sticky dough is formed. Do not mix for too long, only just until the dough is smooth. Cover with saran wrap and let rise in a warm area, for about 20 minutes.  Press dough to a thickness of 1/2 inch and cut out with muffin rings. Let them stand on lightly greased cookie sheet until dough has doubled in bulk (about 40-45 minutes). Carefully slip a thin pancake turner under the muffin rings -and transfer to a medium hot, well-buttered griddle. Remove rings. Cover with a lid and reduce the heat to low.  Cook for 5-6 minutes until light brown on one side. Turn once and cook for 5-6 minutes on the other side. Cool on rack. Serve with butter and marmalade.
Crumpets Recipe:
Follow recipe for English Muffins, but increase water to 2 cups and grease muffin rings before using.

 Egg McMuffin

 English Muffin           1 split and lightly toasted

Low-Protein eggs       cooked according to manufacturer’s instruction for scrambled eggs

Low-Protein cheese    1 slice

 Toast the muffin lightly and add the “egg” and the cheese on top of one half and cover with the other half. Serve warm.

 NUTRIENT INFORMATION FOR THE DOUGH:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Whole Recipe

1529.4

4.6

217.0

168.8

66.5

329.3

197.3

250.9

 

HAMBURGER OR HOT DOG BUN

Ingredients: 

 

Water, warm

1 C (225 ml) + ¼ C

Brown sugar +honey

1 T (13.75g) +1 T (21g)

Molasses (optional, improves color)

¼ tsp (1.7g)

Active dry yeast

1 package (1 ½ tsp or 7 grams)

Taste Connectionsä Bread Mix

3 C (330 grams)

Butter, melted

1-2 T(14.2 g-28.4g)

Extra virgin olive oil

1 T (13.5 g)

Instant potato flakes

1 tsp (dried flakes)(5 g)

Non-dairy creamer

1 tsp (dry powder)(5 g)

⃰ T = Tablespoon, tsp – teaspoon, C = Cup, g =gram

Directions

           ALL METHODS:

  1. Combine ½ cup warm water, dry yeast, brown sugar and the honey, and mix well.
  2. Leave it to get frothy, about 5 minutes.
  3. Add the rest of the water to the frothy mixture. 

BUNS

After following the above recipe for the basic mixture; choose one of the following methods

BREAD MACHINE METHOD

Put ingredients ( except butter) into bread pan. Set machine on dough cycle and start. Remove dough  after 20 minutes into the dough cycle and divide into 8 – 10  pieces. Shape each piece into a smooth round ball and flatten the balls with the palm of your hand till they are 4-inches in diameter. Keep tops smooth. Place the rolls on a lightly greased sheet. Cover lightly and set aside to raise till they are very puffy - about 40 minutes. Spread some melted butter on top for a more tan colored top. Bake at preheated 350F oven for 15-20 minutes. Watch carefully because each oven and baking pan is different. Remove and cover the rolls in a kitchen towel (cloth) and place them in a gallon-size zip lock bag to cool.  Cooling inside the plastic bag makes the buns really soft.

MANUAL METHOD:

In a large bowl, combine baking mix, oil, non-dairy creamer and Potato powder.  Now add

the frothy yeast mixture. Beat with a wooden spoon or dough hook until mixture forms a sticky and not dry or stiff dough. If the dough is not sticky add more warm water.

Cover the bowl with saran wrap tightly and let the dough rise for 20 minutes in a warm place.

 

Divide into 8-10 pieces. Shape each piece into a smooth round ball and flatten the balls with the palm of your hand till they are 4-inches in diameter. Keep tops smooth. Place the rolls on a lightly greased sheet. Cover lightly and set aside to rise till they are very puffy - about 40 minutes. Spread some melted butter on top for a more tan colored top. Bake at preheated 350F oven for 15-20 minutes. Watch carefully because each oven and baking pan is different. Remove and cover the rolls in a kitchen towel (cloth) and place them in a gallon-size zip lock bag to cool.  Cooling inside the plastic bag makes the buns really soft.

NUTRIENT INFORMATION FOR THE DOUGH:           

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Whole Recipe

1619.6

4.5

213.8

163.7

60

307.2

183.6

234.3

 

HOT DOG BUNS:

Shape the dough from above into the hot dog bun shape and proceed with the baking as above.

CINNAMON BUNS OR CINNAMON SWIRL BREAD

Ingredients: 

 

Water, warm

1 C (225 ml) + ¼ C

Brown sugar +honey

1 T (13.75g) +1 T (21g)

Molasses (optional, improves color)

¼ tsp (1.7g)

Active dry yeast

1 package (1 ½ tsp or 7 g)

Taste Connectionsä Bread Mix

3 C (330 g)

Butter, melted

1-2 T (14.2 g-28.4g)

Extra virgin olive oil

1 T (13.5 g)

Instant potato + powdered cinnamon

1 tsp (dried flakes) (1.25g)+1 tsp (2.6g)

Non-dairy creamer

1 tsp (dry powder) (5g)

⃰ T = Tablespoon, tsp – teaspoon, C = Cup, g = grams

Filling

 

 Brown sugar 

½ C ( 110 g)

 Powdered cinnamon

½ tsp (1.3g)

⃰ T = Tablespoon, tsp – teaspoon, C = Cup, g = grams

 Directions 

  1. Dissolve brown sugar, molasses, honey and yeast in ¼ cup of warm water for few minutes. 
  2. Mix the non-dairy creamer, potato flakes, cinnamon powder, 1 tsp butter and the TC-bread mix together. 
  3. Gradually beat in the dry bread mixture into the liquid ingredients until smooth and sticky dough is formed. Do not mix for too long, only just until the dough is smooth. Cover with saran wrap and let rise in a warm area, for about 20 minutes.
  4. Spray a long piece of plastic wrap with non-stick oil spray.
  5. Pat the dough into a rectangle measuring roughly 15”x9”. Sprinkle the dough with water.
  6.  Mix the filling ingredients together and spread evenly on the dough with a 1-inch border without the filling. Using the plastic wrap to help, roll the dough tightly starting from the longer side. Seal the edge by pinching.
  7. Using a serrated knife (or dental floss also works), trim the edges and slice the roll into 1” inch pieces. Place the rolls with cut side facing up on a greased baking tray (an inch apart) and cover loosely with plastic wrap.
  8.  Leave them to rise again in a warm place for 30-45 minutes. After rising, the rolls should have doubled in size and touching each other. Brush them all with melted butter.
  9. Bake them at 350 deg F for 12-15 minutes. Top them with store-bought vanilla frosting. Nutritional information for each roll varies with the number of rolls made with the recipe.

 

Cinnamon Swirl bread:

Instead of shaping the dough into a 15’x9” rectangle shape into a rectangle that would fit a standard loaf pan. Mix the filling ingredients together and spread evenly on the dough with a 1-inch border without the filling. Using the plastic wrap to help, roll the dough tightly starting from the longer side. Seal the edge by pinching. Transfer to a greased loaf pan and leave to rise in a warm place until the dough domes above the top of the pan. Spread melted butter on top and bake in a 350 deg F oven for 20 minutes. Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft). The bread can be sliced and frozen for longer storage. Makes 12-14 slices or more.

Nutritional information for each slice varies with the number of slice cut. 

NUTRIENT INFORMATION FOR THE DOUGH:        

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Whole Recipe

1612.7

4.3

199.1

158.8

61.5

312.2

186.4

238.5

 

 

Basic Mixture

Ingredients: 

These are the ingredients for all of the following recipes.  Directions will vary.

Water, warm

1 cup (225 ml) + ¼ cup

Brown sugar + dark corn syrup

1 Tbsp + 1Tbsp

Active dry yeast

1 package (1 ½ tsp or 7 grams)

Taste Connections Bread Mix

3 ¼ cups (350 grams)

Olive oil (optional – great for pizza dough)

1 Tbsp

Herbs of choice (optional – great for pizza dough)

To taste

Garlic powder (optional – great for pizza dough)

½ tsp

Directions            

ALL METHODS:

1.      Combine ½ cup warm water, dry yeast, brown sugar and the corn syrup, and mix well.

2.      Leave it to get frothy, about 5 minutes.

3.      Add the rest of the water to the frothy mixture. 

 

 After following the recipe for the basic mixture; choose one of the following methods

 BREAD MACHINE METHOD: Removable bread-pan

  1. Add the dry ingredients and the wet ingredients into the bread-baking pan according to the bread machine manufacturer's instruction. The dough should be really sticky, if not add more water.

  2. Set the machine at dough cycle and switch it on with the dough in the pan. Preheat the oven to 375 - 400 ° F.

  3. Once the dough cycle is complete take out the pan from the machine (if it is removable) and brush the top of the risen loaf with melted margarine (it improves color of the crust).

  4. Place bread pan itself in the center of the preheated oven.

  5. Bake for 20 - 25 minutes. (bread is baked if it sounds hollow when tapped).

  6. Remove the bread from the pan and leave it to cool covered with a towel. This helps the bread to cool down gradually and not dry out. The bread slices even better if sliced after a few hours. 

 

BREAD MACHINE METHOD: Fixed bread-pan

1.      If the bread machine pan is not removable, take the dough out after 20 minutes into the dough cycle.

2.      Fill a greased 1-pound bread pan with the dough, cover and leave it to rise for approximately 45 – 60 minutes or until the dough is risen to the top of the loaf pan. Brush the top of the risen loaf with melted margarine (it improves color of the crust)

3.      Preheat oven and bake at 375 - 400 deg F for 22 – 25 minutes (bread is baked if it sounds hollow when tapped).

4.      Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft)

MANUAL METHOD:

1.      In a large bowl, combine baking mix, oil, herbs and garlic powder (if using), and the frothy yeast mixture. Beat with a wooden spoon or dough hook until mixture forms a sticky and not dry or stiff dough. If the dough is not sticky add more warm water.

2.      Transfer to a greased bowl and let the dough rise for 20 minutes, covering tightly with saran wrap.

3.      Remove the dough and fill a greased 1-pound bread pan with it, cover and leave it to rise for approximately 45 – 60 minutes or until the dough is risen to the top of the loaf pan. Brush the top of the risen loaf with melted margarine (it improves color of the crust)

4.      Preheat oven and bake at 375 - 400 deg F for 22 – 25 minutes (bread is baked if it sounds hollow when tapped).

5.     Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft) The bread can be sliced and frozen for longer storage. Makes 12-14 slices.

NOTE: If sliced by electric knife you can get 20  thin slices per loaf of bread.

NUTRIENT INFORMATION FOR THE DOUGH:

                            KCAL        PROTg        PHEmg        METmg        LEUmg

Per Recipe        1304        3.79            145            58                227

Per slice

(14 slices)           99         0.27            10.4           4.1               16.3

(20 slices)           69         0.19             7.2             3                 11.3  

 

 

TC Low protein Pizza

 

1 cup warm water (225ml )                         
1 tsp brown sugar   

 

1 package (1 Tbsp.) active dry yeast          

 

3 1/4 cups(350 gms) TC Bread Mix     

 

1 Tbsp. Olive Oil   

 

Herbs of choice

 

½ tsp garlic powder

 

Makes 2 12-inch pizzas 

 

Combine in a small bowl ½ cup warm water, dry yeast and the brown sugar, and mix well. Leave it to get frothy, about 5 minutes. In a large bowl, combine garlic powder, crushed oregano, TC-multi-baking mix, 1 Tbsp olive oil and frothy yeast mixture.( Adding the herbs and garlic powder to the dough itself makes for a great-tasting pizza) Adding more warm water, beat with a wooden spoon or dough hook until mixture forms a sticky dough. Transfer to a greased bowl and let the dough rise for 20 minutes. Divide the dough in half and pat into 12-inch or desired size circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizza crust rise 30 to 45 minutes*. Top the pizza dough with tomato sauce, sliced vegetables of your choice, imitation cheese, crushed oregano, and olive oil drizzled over the pizzas. Preheat the oven and bake at 425 deg F for 10-15 minutes. Let stand 5 minutes.

 

 

 

Hint: A pizza stone when used to bake pizzas make the greatest crusts. Once you taste pizza baked on a stone, you wouldn't want to bake any other way. 

 

 

 

*Bake the pizza shells without the topping for 5 minutes before filling to prevent a soggy crust. 

 

Pizza shells: The same dough can be used to make pizza shells when the dough is shaped into 3-4 pizza shells and baked for 5 minutes without topping or the tomato sauce in the preheated oven. These shells when cooled can be frozen, tightly wrapped in foil and stored in a zip lock bag. Defrost when you need it, fill and bake until the topping is heated through.

 

 

 

NUTRIENT INFORMATION:

 

 

 

 

PROTEIN (gms)

METHIONINE (mg)

PHENYLALANINE (mg)

LEUCINE (mg)

CALORIES

per recipe

4.06

70

182

350

1722

per slice

0.29

5

13

25

123

 

Nutritional value for each shell changes according to how many shells per recipe are made

 

Taste Connections low-protein tortillas

2 ½ cups TC Multi-baking mix, ½ tsp taco seasoning (optional), Water to make the dough (appr. 1 ½ cups).

1.Combine the baking mix and the seasoning  in a bowl; add enough water to make a stiff dough.

2. Knead for 3 - 5 minutes to be soft enough to roll into circles.

3. Divide the dough into 12 equal parts.

4.  Using a rolling pin roll each ball into a thin tortilla (dusting baking mix so that the dough doesn't stick), approximately measuring 8 inches in diameter.

5. Heat a griddle or a frying pan and cook one tortilla at a time. Place one rolled tortilla on the hot pan and cook for 30 seconds on one side.

6. Turn it to the other side and cook on the other side until small bubbles appear on the surface.

7. Repeat the cooking and turning processes until both the sides of the tortilla are covered with small bubbles that indicate the tortilla is cooked.

8. Remove from the pan and spread the cooked tortilla with melted margarine or vegetable oil.

9. Cook all the tortillas similarly and keep them wrapped in a cloth towel. Makes 12 tortillas.

NUTRIENT INFORMATION:

 

PROTEIN (gms)

METHIONINE (mg)

PHENYLALANINE (mg)

LEUCINE (mg)

CALORIES

per recipe

0.9

5.8

27.5

50

1050

per slice

0.08

0.5

2.3

4.2

87.5

 

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