Nut Gluten Rolls

Ingredients

• a pint and a half of 40-per-cent Gluten Flour
• one cup of the Nut Cream
• water until of the proper consistency

Method

1. 1

   Mix Nut Butter with water to thin cream.

2. 2

   Stir into Gluten Flour, knead until smooth and elastic.

3. 3

   Form into rolls, prick with a fork, and bake.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 14. The excerpt below is the record exactly as published.

Nut Gluten Rolls. — Make a thin cream by dilu- ting Nut Butter with water until it is of the consist- ency of very thin cream. Sift a pint and a half of 40-per-cent Gluten Flour into a bowl, and into this stir one cup of the Nut Cream. Pour the liquid into the flour, a few spoonfuls at a time, mixing each spoonful to a dough with the flour as soon as it is poured in. When all the liquid has been added, gather the fragments of dough together, knead thor- oughly for ten minutes or longer, until perfectly smooth and elastic. The cream should be ice cold, and it is best to mix the dough in a cold place. 48 Healthful Cookery When well kneaded, divide into two portions; roll each over and over with the hands until a long roll about an inch in diameter has been formed. Cut this into two-inch lengths, prick with a fork, and place on perforated tins, far enough apart so that one will not touch the other in baking. They should be baked at once, or kept on ice until ready for baking. Another way is to take one part of Nut or Almond Meal to three parts of Gluten Flour and mix thoroughly. Then add water until of the proper consistency

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