Low Purine Recipes Archives

Southern Buttermilk Biscuits


2 cups of all purpose flour
3/4 cup of low fat buttermilk
1/2 teaspoon of baking soda
1/4 teaspoon of salt
4 tablespoons of margarine


Preheat your oven to 400 degrees Fahrenheit.

In a large mixing bowl, combine the flour, baking soda and salt. Stir this mixture with a fork until all of the ingredients are evenly combined. Set aside for now.

Melt the margarine in a sauce pan. Now combine the melted margarine and the buttermilk in a small mixing bowl. Stir until blended.

Add this margarine and buttermilk mixture to the flower mixture slowly. Stir with a fork while combining. After all of the margarine and buttermilk mixture has been added to the flour mixture, begin kneading with floured covered hands until well blended.

Place the dough on a lightly floured counter top or cutting board and pat down into a 1/2 inch thickness. Cut into 3″ round biscuits.

Prepare a cookie sheet by lightly coating sheet with canola oil.

Place the cut biscuits on the prepared cookie sheet.

Brush the tops of each biscuit with buttermilk and then place in your preheated oven. Bake for approximately 15 minutes or until the tops are lightly browned.

Let cool for a few minutes before serving.

Three Cheese Lasagna


1 Box of lasagna noodles
Two 32 oz bottles of spaghetti sauce (meat free and mushroom free)
1/2 lb reduced fat mozzarella cheese
1/2 lb reduced fat provolone cheese
1-1/2 cups of fat free ricotta cheese (make sure it contains NO xanthan gum)


Preheat oven to 350 degrees Fahrenheit.

Cook lasagna noodles to al dente according to package directions. Drain noodles and then set aside for now.

If the mozzarella and provolone cheeses are not already grated, grate them now.

Set aside 1 cup of the grated mozzarella cheese.

Combine and mix together the grated mozzarella and provolone cheeses and the ricotta cheese.

Prepare a 9 x 12 baking dish by lightly coating it with extra virgin olive oil or olive oil spray.

Cover the bottom of the baking dish with a single layer of lasagna noodles.

Spread a 1/4 inch or so layer of spaghetti sauce over the lasagna noodles.

Cover the sauce with a layer of the cheese mixture.

Next, cover the cheese layer with another layer of the spaghetti sauce.

Continue layering with lasagna noodles, then spaghetti sauce, then cheese mixture, then spaghetti sauce until most of the sauce and all of the cheese mixture has been used. You want to end with a layer of lasagna noodles covered with spaghetti sauce.

Cover with aluminum foil and place in the preheated oven and bake for 45 minutes. Uncover and sprinkle the 1 cup of grated mozzarella cheese on top and continue cooking for 5 to 10 minutes until the cheese has melted.

Remove from oven and let stand for 15 minutes before serving.

Vegetable Soup


2 Medium Potatoes
1 Yellow Onion
1 Pound of Carrots
2 Small cans of tomato paste (low sodium)
4 cloves of garlic
1/8 tsp salt
1/8 tsp pepper
3 quarts of water


Pour the 3 quarts of water into a cooking pot. Bring the water to a rapid boil.

While waiting for the water to boil, start preparing the other ingredients as follows.

Chop onion into bite size pieces or smaller if desired.

Mince the garlic.

Wash and peel the carrots. Then cut them into bite sized pieces.

Wash potatoes and slice them into bite sized pieces. You can peel the potatoes before slicing if desired.

Add the above prepared ingredients to the pot of boiling water. Be careful when adding ingredients to not splash the water on you.

Add the tomato paste, salt and pepper to the pot.

Once the soup comes back to a rapid boil, reduce the heat and let simmer for about 1 hour or until the potatoes and carrots are cooked to your liking. Stir occasionally while simmering.

Vanilla Cherry Cake


2 2/3 cups flour
8 oz container of Maraschinos cherries
1/3 cup cherry juice
14 oz can of fat free sweetened condensed milk
3 large egg whites
1/2 cup of margarine
1 tsp baking soda
1 tsp vanilla extract


Preheat your oven to 325 degrees Fahrenheit.

Prepare a 8 x 8 baking pan by lightly coating with canola oil.

Drain the Maraschino cherries.

In a large mixing bowl, combine the flour, maraschino cherry’s, cherry juice, condensed milk, egg whites, margarine, baking soda and vanilla extract. Blend all ingredients using an electric mixer until the mixture is smooth.

Poor the cake mixture into the baking dish evenly. Bake in your preheated oven until the top is a beautiful golden brown. Usual baking time is 35 to 45 minutes. Test with a toothpick to make sure the cake is fully cooked. The toothpick should come out clean when done.

Let the cake cool before serving.

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Baked Macaroni and Cheese


8 ounce box of whole grain macaroni
1/3 cup minced onion
4 tablespoons flour
6 ounces of reduced fat grated cheddar cheese
3 cups of skim milk
2 tablespoons of margarine
1 teaspoon ground mustard
1/4 teaspoon black pepper
1/2 teaspoon salt


Preheat your oven to 350 degrees Fahrenheit. Prepare a 8x8x2 baking dish by very lightly spraying it with olive oil or canola oil.

Cook the macaroni according to the package directions until it is al dente. Drain the cooked macaroni and set aside.

In a mixing bowl combine the flour, milk, ground mustard, salt and black pepper. Blend with a whisk until this mixture is smooth.

Poor this mixture into a saucepan and add the margarine. Cook this mixture over medium heat, stirring often until the mixture thickens.

Add the minced onions and grated cheese to this mixture. Continue stirring until the cheese has melted.

Pour the cooked macaroni evenly in to the 8x8x2 prepared baking dish. Pour the mixture you prepared evenly over the macaroni.

Place the baking dish in your preheated oven and bake for approximately 30 minutes or until the top has lightly browned. Let set for a few minutes before serving. Makes 6 servings.

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Baked Parmesan Eggs


2 whole eggs
1 egg white
1 1/2 cups skim milk
4 ounces of grated Parmesan cheese
3 cups of cubed dry bread
1/8 teaspoon of black pepper
2 cloves of pressed garlic


Preheat your oven to 350 degrees Fahrenheit. Prepare a 13x9x2 baking dish by very lightly spraying it with olive oil or canola oil.

Beat the eggs using a whisk in a large mixing bowl until mixed.

Now stir in the skim milk, garlic, black pepper and Parmesan cheese until evenly mixed.

Add the dried bread cubes to this mixture by tossing, until they have been distributed evenly throughout the mixture.

Pour the completed mixture into the prepared baking dish and cover with aluminum foil.

Bake for 30 minutes at 350 degrees Fahrenheit.

Remove the aluminum foil and continue baking until the top is a beautiful light brown.

This great low purine breakfast will serve 4 to 6 people. Enjoy!

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Gout Hater’s Cookbook I
Gout Hater’s Cookbook II
Gout Hater’s Cookbook III