This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
Bread made from gluten flour is useful where there is a tendency to obesity, and is given to diabetics. It may be toasted like ordinary bread. The best bread of this kind is made in Paris, and contains from 40 to 50 per cent of gluten. Another good gluten biscuit is made by the Battle Creek (Mich.) Sanitarium Health Food Company, but there are many so-called gluten breads in market which do not contain above 16 per cent of gluten, the remainder being starch.
Poluboskos is a gluten food which is said by those interested in its manufacture to contain only 0.4 per cent of starch. The name indicates "much nourishment." It is given to diabetics in doses of one or two teaspoonfuls in milk.