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Gluten Bread (For Diabetics)
From The Twin-city housewife, 1920
Serves 4
If desired, the dough may be given a second kneading after the first rising.
Presented as published in 1920. 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
765Calories
25 gProtein
102 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories765 kcal
Protein25 g
Carbohydrates102 g
Fiber5 g
Sugars0 g
Total Fat28 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium298 mg
Potassium739 mg
Calcium103 mg
Iron8.3 mg
Magnesium98 mg
Phosphorus434 mg
Zinc2.3 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate249 mcg
Choline1 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 71. The excerpt below is the record exactly as published.
Gluten Bread. (For Diabetics.) One-half cake of yeast, three and a half cups gluten flour, two cups luke warm water, one-half teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.