These are the products, ingredients, and gadgets we reach for most in our low-protein kitchen. Brands and availability change over time, so use this as a starting point.
Staples & Ingredients
- Wheat Starch — the majority of what we use to replace typical flour. If you bake a lot, buying in bulk is by far the cheapest option; otherwise start with a smaller bag.
- Xanthan Gum — compensates for the structure gluten provides. Without it, low-protein baked goods crumble. A little goes a long way. Rough guide: bread & pizza dough ~3/4–1 tsp per cup of low-protein flour; cakes, muffins & quick breads ~1/2 tsp per cup; cookies & bars ~1/2 tsp (or less) per cup.
- Tapioca Flour / Starch — made from cassava root; adds a springy, chewy texture, smoother dough, and a crispier crust. Used in our bread recipes and where crispiness matters, like pie crust.
- Softasilk Cake Flour — lower in protein than all-purpose; a small amount makes a big difference in texture.
- Aproten Pasta — in our opinion the best low-protein pasta on the market. Penne and spaghetti for most dishes, rigatini for mac & cheese, tagliatelle for noodles, fusilli for pasta salad.
- Low-Protein Rice — a Japanese-style rice is great for stir-fry and risotto-style dishes; other low-protein rice works well for flavored rice.
- Butter — if there is one thing we can convince you of: toss the margarine. Butter is phe-free enough to use freely, and fat is flavor. It is a chef’s secret ingredient in both baking and cooking.
- Heavy Cream — mostly fat, so not that high in protein; a small amount makes heavenly ice cream, sauces, and baked goods.
- Rice Milk / Coconut Beverage — our everyday substitutes for milk; coconut beverage is richer and great for puddings and ice cream.
- Coconut Milk Yogurt — wonderful in baking and on its own.
- Low-Protein Cheeses — we like several vegan/low-protein cheeses for grilled cheese, sauces, pizza, quesadillas, and more.
- Psyllium / Coarse-Milled Fiber — provides fiber and structure to low-protein breads.
Gadgets & Equipment
- Stand Mixer — makes mixing breads much easier and has the power for multiple batches.
- Bread Proofer — a temperature- and moisture-controlled place for dough to rise; folds flat when not in use and can also make yogurt.
- Deep Fryer — great for doughnuts, fries, and fried cauliflower.
- Air Fryer — great for meat alternatives and frying with fewer calories.
- Pastry Tri-Cutter — three blades (straight and zig-zag) for all kinds of jobs.
- Cut-N-Seal — a great solution for homemade “uncrustables” and other treats.
- Reusable Pouches — handy for homemade baby food or yogurt; mix high-phe and low-phe to dial in protein.
Cookbooks We Love
When adapting a low-protein bake, start from a great high-protein recipe. A few favorites: Baking Illustrated and Perfect Vegetables (Cook’s Illustrated), Great Cakes by Carole Walter, Hello, Cupcake! by Karen Tack & Alan Richardson, The Whimsical Bakehouse by Kaye & Liv Hansen, Vegetarian Cooking for Everyone by Deborah Madison, Fresh Food Fast by Peter Berley, and The Healthy Hedonist & The Voluptuous Vegan by Myra Kornfeld.