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Loprofin basic bread

Aubergine pie

Recipe highlights

Total cooking time:

2hr 15 min


Low Protein Diet - Exchange value 1/2* (exchange per serving 0)


1x1lb loaf or 8 small rolls

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  • 250g Loprofin Mix (extra for dusting and shaping the bread)
  • 25g cold hard white fat cut into cubes
  • 1 tsp salt
  • 1 tsp sugar
  • 200mls Sno-Pro
  • 10g psyllium husk
  • 7g packet of yeast


  1. Mix the psyllium husk with the Sno-Pro and allow to thicken for 10 minutes.
  2. Rub the hard white fat into the Loprofin Mix so it looks like breadcrumbs.
  3. Add the sugar, salt, yeast, and pour in the Sno-Pro mixture and mix until you have a soft dough. Cover and leave in a warm place until the dough doubles in size.
  4. Tip the dough onto a work surface dusted with a little Loprofin Mix. Knead and shape the dough into a fat sausage shape.
  5. Place into an oiled 2lb loaf tin. Cover and leave in a warm place until the dough has doubled in size.
  6. Bake 170°C for 30-40 minutes until the top is golden.
  7. To test if it’s baked, when you tap the bottom of the loaf it should sound hollow.
  8. Remove from the tin and cool on a wire rack.

Chef's tips

  • Once cooled wrap in cling film until needed.
  • You can slice and freeze the bread for up to 3 months until needed.
  • This basic bread dough can be made into rolls, burger buns, naan bread ,wraps, bread sticks bagels, see notes on baking other bread.


IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional

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