To convert to 'PHENYLALANINE UNITS' simply multiply the amount of protein by 3.
(FOR AUSTRALIAN RESIDENTS ONLY)
eg. Nutrition Information (per serving) Protein = 1g
1g Protein x 3 = 3 Phenylalanine UnitsSnacks
Reprinted from: 'variety in life for PKU - a recipe book' which belongs to SHS International (copyright)
For good results follow either the metric or imperial measurements and weigh out the ingredients accurately.
Pastry - for a better colour
Low protein pastry does not go brown when cooked, so for a 'healthy' sheen glaze it with diluted tomato puree, oil, or brown sugar.
Use low protein pastry to line shallow, non-stick tins 10cm (4 inches) wide and 2.5cm (1 inch) deep, bake 'blind' and then freeze. When making the family a dessert such as apple pie, just take one out of the freezer and use for a separate, individual, low protein portion. You can also freeze jam tart cases in the same way.
Low protein pastry isn't as good tempered as ordinary pastry, but rolling it between two sheets of greaseproof paper or baking parchment certainly does help - you can then use the paper to transfer the pastry to the required dish.
Chilling pastry for 30 minutes before rolling out also makes it easier to handle, especially on warm days.
Pastry dough may be wrapped and kept in the refrigerator for 2-3 days or frozen until required. Uncooked and cooked pies, tarts etc can also be frozen. Cook or refresh before use.
Food Processor or Mixer?
This pastry may be prepared in these appliances - but be careful, it comes together very quickly and needs just seconds to bind.
A rubbed-in pastry mix (before the addition of any liquid) is also the basis of a crumble topping, for dishes such as vegetable or fruit crumble.
Please do not hesitate to submit your own recipes.
C/- Womens and Childrens Hospital, Dietetics Dept. Adelaide. South Australia