Gluten Bread

Name: Gluten Bread
Ingredients: one-sixth cake dry hop yeast; one cup warm water; one heaping teaspoonful butter; two and one-half cups gluten flour

From Physical culture cook book, 1901

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1147Calories

34 gProtein

242 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories1147 kcal

Protein34 g

Carbohydrates242 g

Fiber0 g

Sugars0 g

Total Fat8.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol10 mg

Sodium16 mg

Potassium427 mg

Calcium67 mg

Iron18 mg

Magnesium86 mg

Phosphorus339 mg

Zinc2.3 mg

Copper0.5 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)21 mg

Folate502 mcg

Choline0 mg

Caffeine0 mg

Water268 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 8. The excerpt below is the record exactly as published.

Gluten Bread. — One-sixth cake dry hop yeast, one cup warm water, one heaping tea- spoonful butter, and two and one-half cups gluten flour

Cook this with the app: pantry check, scaling, and the assistant.