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Soda bread

Soda bread

Recipe highlights

Total cooking time:

50 mins


Low Protein Diet - Exchange value 1 1/2*


1 loaf or 10 small rolls

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  • 375g Loprofin Mix
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 15g psyllium husk
  • 20g soft brown sugar or honey.
  • 250mls Sno-Pro
  • 1 ½ tsp salt
  • 2 tsp lemon juice
  • 50g olive oil
  • (extra for brushing the top)
  • 1 Weetabix


  1. Preheat the oven to 170°C.
  2. Mix the psyllium husk and ¾ of the Weetabix (save the other ¼ for the top) with the Sno-Pro and allow to thicken for 10 minutes.
  3. Mix the Loprofin Mix, salt, bicarbonate of soda and baking powder in a bowl. Stir in the olive oil.
  4. Add the Sno-Pro mixture and lemon juice. Mix until you have a soft dough.
  5. Dust a worktop with Loprofin Mix, tip out the dough and mould into a smooth ball.
  6. Place on a lined baking sheet and flatten with the palm of your hand slightly.
  7. With a sharp knife cut a cross on the top of the dough, brush with olive oil and sprinkle with the remaining crushed Weetabix.
  8. Bake for 25–30 minutes. It should be golden brown and when you tap the bottom of the bread it should sound hollow. Allow to cool on a wire rack.

Chef's tips

  • This is a quick and easy bread to make, you can make this into rolls by diving the mixture into 10 even pieces and mould into smooth balls place in a muffin tray or baking sheet brush with oil and sprinkle over the crushed Weetabix– remember they won’t take quite as long to bake if smaller.


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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