Baker- Low-protein PKU home flour

PKU without eggs without gluten without milk

Baker- Low-protein PKU home flour  

Dietetic comestible with special medical application in Phenyloketonuria (PKU) dietary procedure

Ingredients: gluten-free wheat starch, glucose, corn starch, thickener: Guar gum and E464, food cellulose, emulsifier: sodium bicarbonate, acidity regulator: E575

Nutritive value in 100 g:

Energy value              1438 kJ/343 kcal

Protein inclusive:       0,2 g

Phenylalanine         3,45 mg

Carbohydrates           85,6 g

Fat                             0 g

Ingredients: gluten-free wheat starch, glucose, corn starch, thickener: guar gum and E 464, fiber, raising agent: sodium bicarbonate, acidity regulator: E 575


Recipe for gluten-free Baker Mix bread

Traditional method:

Ingredients: 500g Baker Mix, about 440 ml warm water (ca. 30˚C), 2 teaspoonfuls of oil, 20g sugar, 7g instant yeast (Dr Oetker) or 20-30 g fresh yeast, 5g salt.

Mix all the ingredients (in a mixer, for about 5 minutes). Put the dough in a greased baking tin, cover with a dry cloth and leave in warm place (temp. about 25˚C) for about 45 minutes. The dough should double its volume. Sprinkle with water before putting the tin in a pre-heated oven. Bake for 40-45 minutes in 220˚C. Take the bread out of the tin immediately after baking.

Using bread maker:

Ingredients: 500 g Baker Mix, 380-400 ml warm water (about 30˚C), 40 g oil, 20 g sugar, 7 g instant yeast (Dr Oetker) or 20 g fresh yeast, 5 g  salt.

Pour the Baker Mix and other ingredient into the bread maker  and start the gluten-free program.

After about 2 hours take the baked bread out (this refers to Panasonic bread maker). In the case of other brand bread makers, use a standard, 3-hour bread baking programme.