Recipes > Breads > Gluten Bread

Gluten Bread


  • 1 pint of boiling water
  • 1 pint of milk
  • 1 teaspoonful of butter
  • 1 teaspoonful of salt
  • 1 well-beaten egg
  • 1/4 yeast-cake
  • gluten


Pour the boiling water into the milk; add the butter and salt. Let it stand until it is lukewarm; then add the egg, the yeast-cake dissolved, and enough gluten to make a soft batter. Cover and stand in a warm place to rise; then add enough gluten to make a soft dough, and knead it well. Form it into four loaves, and let rise again. Bake for one hour.

Gluten bread requires less yeast and less time to rise than ordinary bread.


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The Century Cook Book (1901).

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