Soda Pop Cake

Pillsbury Moist Supreme Devils Food cake mix
I didn't want to make the whole box of cake so I used:
1/2 bag of cake mix
1/4 cup oil
1 cup club soda
= 10 cupcakes. They turned out great.
Much better tasting and moist without being chewy. They are fragile when hot, but firm up when cool. Making 20 servings per cake mix brings the phe to 45 mg per cup cake or 3 exchanges. The oil really added flavor and moisture. I haven't made this in a regular cake pan yet, but it should work because the cupcakes are fine.

KC's Single Cupcake Recipe

1 Tbsp. + 1 tsp. Water
1/2 tsp. Oil
34g Maddy's Cake Mix
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1/3 cup mix
4 teaspoons water
1 1/2 teaspoons of oil.
I baked it at 350 for 10 minutes.
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1 for the Dietary Specialties cake mix:

1/2 cup of cake mix
1/3 cup of water.
Mix it together in a microwaveable bowl and micro wave for 95 seconds.
Frost or put cool whip on it.
It is very fast and we figured it is about 1 1/2 food equivalents.

All Purpose Dough Recipe from Carol Weeks

Below is the all purpose recipe I use for bread, pizza crust, bread sticks, English muffins and bagels, as I sent it recently to another mom on the list.This recipe is a favorite at our house. We use it for bread (add 1 tbsp Citrucel for additional fiber when making bread), pizza crust, bread sticks,English muffins and bagels. It is very forgiving, easy to make since itdoesn't need a bread machine, and very inexpensive since you are onlyusing wheat starch instead of baking mixes. It is one I got from thelistserve several years ago---I am not sure who developed it originally.When I copied it from my file, I don't remember if it called for liquidCoffeemate or powder, but you can use 1/2 cup liquid or 3 Tablespoons ofpowder (and then add another 1/2 cup water).I will send the cooking instructions for the bagels, bread sticks, andEnglish muffins if you want them.Carolmom of Matthew (PKU) and Sarah (non) 18 yr old twinsand Joe (PKU) 13Bemidji MNWHEAT STARCH DOUGH3 cups plus 2 TBSP ( 350 gm) wheat starch1 TBSP baking powder2 TBSP sugar1/2 tsp salt1/3 cup Metamucil1 1/2 tsp. yeast1/2 cup liquid non dairy creamer2 TBSP vegetable oil1 1/4 cups very warm waterPut all dry ingredients into a bowl. Add liquid ingredients all at once.Mix well using a large spoon., or mix on low speed with a mixer until allingredients are blended. This will not look like a dough but rather, abatter. Cover. Let dough sit in a warm oven (115 - 120 degrees) for 15min to 1 hour ( I go 30 min). (I use a mixer with dough hooks, and as long as the kitchen is fairly warm I can even just cover the mixer with a dish towel and leave it stand.) Remove from oven after rising and scrape out of bowl onto wheat starch covered surface. Just knead a few times to make dough smooth and soft. If you have a mixer with dough hooks, you can leave it in the mixing bowl and knead a few minutes with the mixer.From here there are no limits to what you can do with it! The total phe for this recipe is 125 mg. (You might want to recheck this---it seems low to me.)For pizza crust: this recipe will make 5-6 medium thickness personal panpizza size crusts. Divide dough into 5 or 6 equal portions. Put wheatstarch or oil/butter on hands to keep dough from sticking. After kneading,shape dough into a firmly packed ball like you would to make a meat ball.Flatten the ball and place in the center of a small pan, then continue toflatten/smooth the dough until it touches the edges of the pan. If youprefer a raised edge, you can create a slightly raised edge before you begin pressing out the crust, and continue as above. I bake the crust 8 to 10 minutes, then add toppings and bake an additional 6 to 8 minutes in a 375 to 400 degree oven.For a thinner crust, you could sprinkle a small amount of wheat starch on apastry cloth and use a rolling pin to roll out the crust like you would apie crust. Or use a pizza pan and grease your hand and flatten the doughout with your hands.For bread sticks: weigh out 30 gram portions, roll on a pastry cloth or between your hands until it forms a long thin stick. Place on a greased cookie sheet, put in warmed oven (heat at 200 degree for 2 to 3 minutes, then turn off the oven and let the dough rise. A pan of warm water under the bread product will help.) Allow to rise about 30 minutes. Bake at 375 for 15 to 20 minutes.For bread: add 1 tbsp Citrucel fiber therapy powder to dry ingredients for dough. This gives a softer texture. After kneading, place bread in a greased loaf pan and allow to rise about 1 hour in warmed oven. Remove bread from oven, set oven temp for baking, and preheat oven, then return bread to oven and bake at 400 degrees for 30 minutes. Remove baked bread from pan and allow to cool thoroughly before slicing.For English muffins: we add to this recipe---1/2 cup raisins and 1 tsp cinnamon and a little more sugar, or 1/2 cup craisins are both good. Add either fruit just before the dough is done kneading. Weigh the entire dough ball and calculate a weight per muffin---we usually make 14 or 15 with each weighing about 60 grams. Grease or butter your hands and shape the dough into patties like you would to shape hamburgers---make a ball and then gradually flatten to about an inch thick. Place on a greased cookie sheet, and place cookie sheet in warm oven to rise 30 to 40 minutes. Sautee the muffins---I use an electric fry pan. I put about 1 Tbsp butter and 1 Tbsp vegetable oil in the fry pan, warm to 300 or 325 degrees and cook 4 or 5 muffins at a time for 4 to 5 minutes on each side. When both sides are cool, remove to a cooling rack, and a little more oil and butter and cook remaining English muffins.For bagelsAdd an additional 150 grams of wheat starch to the dry ingredients (total of 500 grams). Mix, let stand and knead as for the other recipes. We have added raisins, craisins, chunks of low phe chocolate bark, or 1 to 1 1/2 Tablespoons of dried onion flakes to these for different taste combinations.Prepare bagels by weighing out 90 gram portions. Shape into a ball, insert your thumb into the center of the ball to make a hole, and then holding the bagel on your thumb like a ring---twirl the dough gently to make an expanded ring. Place bagel rings on a greased cookie sheet and rise in oven 30 to 40 minutes. When bagels are almost raised, prepare a water bath by placing a 6 to 8 qt soup kettle at least 1/2 full of water on the stove and bring to a boil. Add 2 to 3 TBSP sugar to the water. Place 2 or 3 raised bagels in the water briefly (about 30 seconds), turning once after they float to the surface. Drain the bagels and place additional bagels in the water bath. Then bake the bagels in 375 degree oven for 20 to 25 minutes.All these products freeze well so you can make a batch and use them over several weeks or months. I store them in freezer weight zip loc bags labeled with the contents and the phe value.

Kevin's Hot Dog & Corn Dogs from Camp Phe

Hot Dog recipe (corn dog recipe below)

200gm bread crumbs
60gm fresh onion, chopped very fine
150gm cooked or canned carrots, mashed
70gm dry mashed potato flakes
1tsp or to taste garlic powder
1/2tsp onion powder
1/2tsp paprika
1/2tsp seasoned salt or creole/cajun seasoning (Tony Chachere's)
2T lard or vegetable shortening
1T Ener-G Egg Replacer

2T ketchup
2tsp vinegar
1/8tsp ham flavoring (Goya Jamon) disolved into liquids
5 drops red food coloring
3 drops green food coloring
1/4tsp liquid smoke
1 1/2 C warm water

In a large bowl, cut in veg. shortening and carrots into dry ingredients. Combine liquids separately then add tem to bowl of carrot mixture. Mix or knead until mushy. Form into into individual hot dogs. Insert flat popsicle stick and pinch the bottom of dog so it will adhere to stick.Freeze raw for later use. Makes 25-30 hot dogs 1 Exchange /14.4mg PHE per dog
Deep fry 1 minute, flipping them halfway thru if in horizontal fryer.

Corn Dog Batter

2tsp Gluten free Pancake mix (Arrowhead Mills)
2tsp Cracker meal (ground sifted Ener-G wheat free crackers)
1tsp yellow corn meal
1tsp loprofin drink mix (from SHS)
1/2tsp sugar
1/8tsp salt
5tsp water (20g)

Makes enough batter to coat two dogs. 31 mg PHE (Adds 1 Exchange per dog)

TOTAL of 2 exchanges per corn dog

These are very tasty...you will need a breath mint afterward!! The guy that came up with this is from Louisiana..so you know it's going to be full of flavor!

Ann's Miracle Pancakes & Biscuits

To make pancakes, just add 2 teaspoons of sugar to the dry mix and add more water to make the batter "pourable".

Miracle Biscuits
1 cup loprofin mix
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons Miracle whip salad dressing
1/4 cup riches coffee cream
1/4 cup water plus 2 TBS spoons
In a bowl cut ALL DRY ingredients and Miracle whip together until it resembles coarse crumbs. Add coffee cream and water and stir until mixed. Spoon into four muffin tins. Bake at 425 for 12 to 14minutes. They will look like muffins but have a biscuit texture.

Brenda's Yellow Cake

YELLOW CAKE

40 grams sifted cake flour

50 gms JELL-O Instant vanilla pudding

270 gms wheat starch w/ ½ tsp xanthum gum

36 gms mayo

3 tsp. baking powder (15 gms)

57 gms mixed egg (1 large egg)
1/2 tsp. salt (3 gms)

17 gms egg yolk (1arge yolk)

¾ c. softened butter

2 tsp of good quality vanilla
1 c. sugar

270 grams of rice milk.

1. Grease two 9 inch baking pans with lots of butter and line with parchment paper that has also been greased.
2. Sift cake flour, wheat starch, xantum gum, baking powder, salt and jell-o pudding three to four times (or use triple sifter and do 1 time). Set aside.
3. Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 ½ to 2 minutes. While still mixing, add sugar 1 tablespoon at a time, taking about 6 to 8 minutes to blend it well.
4. Add egg yolk, blend for 30 seconds. Scrape bowl.
5. Add mayo, blend for 30 seconds.
6. Add mixed egg, again blending for 30 seconds. Add vanilla.
7. With the mixer on low, add about half of the dry ingredients, mix until just incorporated. Then alternate with the rice milk, starting and ending with the dry mix. Mix JUST until incorporated after each addition. In other words, add half of the rice milk, then 1/2 remaining dry mix, then the remaining rice milk. End with the remaining dry mix. Scrape the sides of the bowl as necessary.
8. Bake at 375 degrees, for 30-35 minutes, or until it begins to come away from the sides of the pan. Stick an uncooked piece of spaghetti into the middle of the cake, it should come out clean.

775 mg phe in cake.

Applesauce Muffins

Applesauce Muffins

27g Cake flour (105mg)

½t cinnamon (1.5mg)

83g Wel-Plan (4.15mg)

¼t salt (0mg)

3T granulated sugar (0mg)

3T vegetable oil (0mg)

2t baking powder (0mg)

1/3c water (0mg)

½t baking soda (0mg)

80g applesauce (4mg)

Preheat oven to 400 degrees. In a medium mixing bowl, stir together cake flour, wel-plan, sugar, baking powder, baking soda, cinnamon and salt. Mix together oil, water and applesauce in a liquid measuring cup. Add all at once to dry ingredients and mix by hand, 20 to 30 seconds, until smooth (do not use electric mixer). Spoon batter into six greased 2 ½ inch muffin cups (they will tend to stick to cupcake liners). Bake for 12-15 minutes. About 19mg/muffin, 6 muffins/recipe (if you use the recipe in the book, I think it is 1mg/muffin!)

Mimi's PKU Bread

1 ½ cup water.

a bit of liquid lecithin (about 1tsp, no need to measure).

1 tbsp vegetable oil.

2 cups (240g) wheat starch (22mg PHE when from Dietary Spec.).

1 cup (120g) potato starch (8mg PHE).

1 tbsp psyllium dietary fibers (e.g., Metamucil or Konsyl). I prefer Konsyl as it is 100% psyllium without added sugar, and I prefer the taste.

1 tsp xantham gum.

2 tbsp Vance Dari free powder.

1 tsp salt.

2 tsp sugar.

2 tsp dry yeast (133mg PHE).

Instructions: Put the ingredients in the order listed. Add the dry yeast in a hole on top of the starch, psyllium fibers and Dari free powder. (Make sure it does not touch the salt or the sugar.) Select the basic cycle with the preheat function ON.Total PHE : 163mg

I am very happy to announce that I was finally able to come up with a machine bread recipe that does not use any baking mix!!!! The only « special » ingredient is Xantham gum, which you can most likely find at your local health food store, as it is used in gluten-free baking. I suspect you can use guar gum instead, but the taste may be somewhat different. The recipe also calls for liquid lecithin, which you can probably omit (though I have never tried...), but it helps getting a moister dough. Regarding the choice of starch (wheat and potato), I believe you can use other combinations (e.g., wheat and corn) without affecting the overall texture of the bread, but again the taste might be different. I am using a Zojirushi bread machine (with the preheat cycle on) and I have been getting consistently good results with this recipe. I would be happy to hear your experience with it as well, especially if you are using another bread machine. The recipe is currently posted on my personal websitehttp://cobweb.ecn.purdue.edu/~mboutin/pku.html

Easy Drop Danish

2 c. (200g) Cambrooke Foods MixQuick
1/4 c. softened butter or margarine
2 Tbl. sugar
1/3 c. Rich's Coffee Rich mixed with 1/3 C water
1/4 c. canned pie filling (strawberry, lemon, or cherry)


Glaze:
2/3 C powdered sugar
1/4 tsp. vanilla
1Tbl. warm water

Heat oven to 425 degrees. Lightly coat cookie sheet with cooking spray. Stir MixQuick, margarine, and sugar in medium bowl intil crumbly. Stir in Coffee Rich and water unitl dough forms, beating about 15 strokes. Drop dough by well-rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center of each with back of spoon or by wetting fingers and smoothing dough; fill with 1-2 tsp. pie filling. Bake about 10 min. or until golden. Mix together glaze ingredients. While warm, drizzle with glaze (or other commercial frosting that has been softened in microwave for 45 seconds). Makes 8 danishes.
per recipe - 50mg PHE, 1.6 g. Protein, Calories is 1695
per danish - 6 mg PHE, 0.2 g Protein, calories 212
You might could do a cream cheese filling with wildberry cream cheese....someone adventurous can try this and let me know!!! I don't venture out from recipes very often!!

Taste Connections Brownies

TC-BROWNIE MIX - 350 G ( 3 ¼ CUPS)
CANOLA OR VEGETABLE OIL - ¼ CUP
VANILLA - 1 TSP
WATER- ¾ CUP + 2 TBS
Take 350 g (weighing is more accurate than measuring in cups) – which is approximately 3 ¼ cups of the mix. Add 1 teaspoon vanilla, ¼ cup oil and 3/4 cups of water. Beat vigorously with an electric mixer for 2 minutes. The batter should be of cake batter consistency. If not, add water, 1 tablespoon at a time and beat until you get a cake batter consistency. (3/4 cups may be adequate). You could either spread in a 9-inch square pan that has been sprayed with Pam or you could add to Pam-sprayed mini muffin pans (2/3 full for each depression). The batter should fill at least 24 mini muffin pans. Bake in a preheated 350 deg oven for 15- 22 minutes depending on which pan you are using for baking or when tested with a skewer it should have no sticky batter. Let sit in the pan for 3-4 mins before cooling on a wire rack.
NUTRIENT INFORMATION FOR THE WHOLE RECIPE
The Phe content for the whole recipe - 38.5 mg.
Protein content– less than 1 g
Phe content varies for each piece with how many squares you cut out if using square pan or how many mini muffins you bake.
The brownie can be decorated using store bought chocolate frosting – adding a thin layer on top to make frosted brownie. But add 56 mg of Phe per 100 g frosting. But when spread thinly it shouldn’t add more than 1 – 2 mg phe per muffin or per piece.

Egg Replacer Tip

Tip of the day

According to the website, foodallergy.org, when a recipe calls for between one and three eggs, you can substitute (for each egg) a mixture of 1 tsp (5 mL) baking powder, 1 1/2 tbsp (22 mL) water and 1 1/2 tbsp (22 mL) oil.

http://thespec.com/go/food/article/306224

CBF Wheat Pizza Crust

3 1/2 loosely filled cups (350g) CBF Whet Starch
1/3 cup Metamucil
1 1/2 tsp yeast
1/2 tsp salt
3 tsp baking powder
2 Tbsp sugar
1 1/4 cups water
2 Tbsp veggie oil
1/2 cup non-dairy creamer
Heat oven to 115-120 degress. Mix liquid ingredients together in a bowl. Mix dry ingredients in a separate bowl and incorporate into liquid ingredients and mix vigorously. Dough will stiffen quickly. remove from bowl abd knead for just a few minutes, return to lightly oiled bowl. Cover and let dough sit i warm oven for 10 minutes or more until it doubles in size. remove from oven and press in to a16 to 18 inch pizza pan Bake approximately 7 minutes at 400 degrees. Add favorite sauce and toppings. Bake pizza for 10 more minutes.
Servings: makes 1 pizza, 1/8 slice pizza= 1 serving
Protein per serving=.54 g
Phe per serving = 16 mg
We used our bread machine on the dough cycle and it turned out great. We also made like personal sized crusts instead of one big pizza