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Jeffries's Gluten Biscuit for Diabetics

A biscuit made with gluten flour, bran, baking powder, eggs, and milk or water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jeffries's Gluten Biscuit for Diabetics

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Mix gluten flour and bran in a bowl.

  2. Add baking powder and salt, then mix well.

  3. In a separate bowl, beat the eggs and add milk or water.

  4. Combine the wet and dry ingredients, mixing thoroughly.

Shape and bake

  1. Shape the mixture into biscuits and place on a baking sheet.

  2. Bake at 350°F (175°C) until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gluten flour
Provides the main structure and chewy body of the biscuits.
Eggs
Bind the dough and add structure and richness as they set in the oven.
Baking powder
Releases gas to lift the biscuits so they rise and stay light.
Bran
Adds fibre-rich bulk and a hearty texture to the dough.
Milk or water
Hydrates the dry ingredients so they form a workable dough.

The step that matters

Combine the wet and dry ingredients, mixing thoroughly. Thorough mixing evenly distributes the baking powder and hydrates the gluten flour, so the dough holds together and bakes up with an even rise and texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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