Gluten Bread
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
A historical recipe
A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Gluten flour is prepared in such a way that much of the starch of the grain is excluded.
- It is frequently required for persons suffering with diabetes, who cannot digest either sugar or starch.
- It should be made with flour, water, yeast, and salt only.
- Do not use milk for mixing, as it contains sugar.
- One pint of water, one half teaspoon of salt, one fifth of a cake of yeast, one tablespoon of butter, and enough flour to make the usual bread dough will be required.
- Otherwise the process is exactly the same as for ordinary bread.