Margie's Wheat Starch Dough

THE WHEAT STARCH DOUGH (Total recipe 138 PHE)
Combine dry ingredients in bowl:
1 ½ t. yeast 3 cups + 2T (or 350g) wheat starch
1/3 cup (or 53g) unflavored metamucil (or generic)
1T. baking powder
½ t. salt
1 T. sugar
Combine in glass measure:
1 ¼ cup (or 290g) water
½ cup (or 126g) liquid non-dairy creamer
2 T. (or 30g) vegetable oil
Heat liquid ingredients in microwave for 1 minute.
Add to dry ingredients. Mix quickly and well. Let covered bowl of dough sit in slightly warm oven for about 15 minutes.
Remove, knead briefly and gently on dusted surface. Form into whatever. If making a french loaf, roll a long fat snake of dough (approx 14'"x3") and place on a French Bread Pan. Allow to rise for 10 minutes, (optional: with a knife, make a few diagonal slashes on top for a pretty look) then bake at 375*.
After 15 or so minutes of baking, brush with melted butter. Bake another five or ten minutes for a golden crust. Freezes and travels well. Makes 2 loaves.

Be a PKU Bread-Baking ROCK STAR! It's so EASY------- After you succeed with the basic loaf, (and you WILL), turn it up a notch! On a dusted surface, FLATTEN the raw dough for one loaf into a rectangle approx 14"x8". Spread with pizza sauce, or brush with butter and sprinkle with salt and grated lo pro cheese, or sprinkle on some olive tapenade, or brush with butter and sprinkle with cinnamon and sugar, or whatever you like... and ROLL IT UP into a pinwheel loaf. Place the loaf on the pan, seam side down, and continue to bake as above. When sliced, it's gorgeous and tasty. And you will feel like you are Martha Stewart. (Note: the 'low pro bread miracle' of my husband baking all the bread has NOT taken this creative bend; he calls me in when he gets to this point in the process.)For those who asked about the pan, you can take a look at them online by searching for "french bread pan" to see pictures. They can be purchased at cooking shops or online. They're about $15-$20. We've used ours hundreds of times. Keep in mind, this pan does not make a standard size loaf; It is an Italian sized loaf. If sliced on a sharp diagonal, it makes a good size for a sandwich, a softer diagonal is good for garlic bread. It can also be used for subs. We use this dough for lots of stuff-- focaccia, pizza crusts, pierogies, cinnamon buns, twisted dinner rolls, etc.
- Margie in IL