Legend has it that in 1913, Thelma Eubanks, a wealthy New York socialite and gourmet cook, invented the flatbread, a unique crispbread made from the finest, all natural ingredients. She couldn't bring herself to serve caviar on those little white bread triangles. Once the raves started coming in, Thelma experimented: melted brie on flatbread, lox and cream cheese on flatbread, and cashew butter and preserves on flatbread. Soon she started serving flatbreads with soups, salads and with dips and salsas. Then she invented flatbread with added toppings. First, sesame. Then garlic, onion, poppy and finally every topping at once, in two delicious varieties: wheat and pumpernickel. The rest is gustatory history.New York Flatbreads Garlic Flatbreads:
Ingredients: Unbleached Enriched Bromated Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Potassium Bromate, Thiamine Mononitrate, Riboflavin, Folic Acid), Dehydrated Garlic, Whole Wheat Flour, Canola Oil, Sugar, Defatted Soy Flour, Salt, Yeast, Vinegar, Food Starch-Modified.
(-) Information is currently not available for this nutrient.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
Calories per gram:
Fat 9•Carbohydrate 4•Protein 4