To optimize your experience on our website, please tell us which of the following best describes you:

Other Metabolic Condition:
Healthcare Professionals › Sign Up for Email Updates ›
Scroll to top

Basic Bread Recipe

Who knew baking low protein bread could be this easy. Make it fresh and freeze at home using Loprofin Baking Mix. Make fresh rolls or bake a loaf for sliced bread. You can also add special ingredients like olives and tomato to create a savory load. The choice is yours.


  • 3 cups (400g) wheat starch
  • 1 tablespoon methylcellulose
  • 2 tablespoons Metamucil®, original course
  • 2 tablespoons brown sugar
  • 1 teaspoons yeast, active dry
  • 3 2⁄3 cups water, divided
  • 1 tablespoon canola oil
  • 1 tablespoon baking powder
  • 4 tablespoons butter, melted
  • Coarse pretzel salt (optional)


  1. In medium mixing bowl, add wheat starch, methylcellulose, Metamucil®, brown sugar and yeast. Stir until well blended.
  2. Add 1 2⁄3 cups water and oil. Stir until well blended. Let rise 30 minutes.
  3. Stir a few times, divide dough into 8 pieces.
  4. Roll each into a long rope, then form into pretzel shape.
  5. Preheat oven to 450°F.
  6. In medium frying pan, bring remaining 2 cups water to boil. Stir in baking powder. Dip pretzels in boiling water about 5 – 7 seconds each.
  7. Place pretzels on well-greased baking sheet, sprinkle with coarse salt (optional). Let rise 5 – 10 minutes.
  8. Bake 12 – 15 minutes or until golden brown. Dip in melted butter and serve.

Makes: 8 pretzels

Nutritional Information Per serving
Calories 170
Protein 0.26g
Phenylalanine 10mg
Leucine N/A