Recipes > Breads > Gluten Bread

Gluten Bread


  • 1 cake of compressed yeast
  • 1 tablespoon of sugar
  • 1 cup of milk, scalded and cooled
  • 1 cup of lukewarm water
  • 1 level tablespoon of butter
  • 3 cups of gluten flour
  • 1 teaspoon of salt


Dissolve yeast and sugar in milk and lukewarm water; add butter then gluten flour gradually, and salt. Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draught, to rise until light, which should be in about two hours. Mold into loaves; place in greased pans, filling them half full. Cover, let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes.

This will make two one-pound loaves. For diet use omit shortening and sugar.


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The International Jewish Cook Book (1919).

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