This recipe has Sodium as 119% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 16.4% of RDA
• Calories: 26.9% of RDA
• Carbs: 34.1% of RDA
• Fat (total lipid): 21.4% of RDA
• Fiber: 26.1% of RDA
• Fructose: 0.0% of RDA
• Protein: 16.6% of RDA
• Sodium: 119% of RDA
• Sugar: 9.6% of RDA
• Vitamin A (IU): 13.8% of RDA
• Vitamin B6: 36.5% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 10.1% of RDA
• Magnesium: 33.2% of RDA
• Manganese: 8.7% of RDA
• Niacin: 22.0% of RDA
• Potassium: 13.2% of RDA
• Zinc: 17.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat the oven to 400ºF. Whisk together the flour, salt, sugar, and baking soda.
2.
Make a well in the center of the flour mixture, add the egg, and beat with a fork to incorporate slightly.
3.
Add the buttermilk followed by the melted butter and stir with a rubber spatula until combined. Mixture will be sticky.
4.
Grease a 9- or 10-inch cast iron skillet (or other similarly sized vessel) with softened butter. Set aside.
5.
Lightly flour your hands and sprinkle a little flour over the sticky dough ball.
6.
Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary.
7.
Transfer to prepared skillet. Sprinkle with a teensy bit more flour.
8.
Use a sharp knife to make an X across the top of the dough ball. Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped.
9.
Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 539
Protein 18.7 g
Carbohydrates 93.7 g
Iron 1.91 mg
Fiber 7.30 g
Calcium 164 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
