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Bread

Bread From Gluten Flour

A simple gluten-free loaf made with gluten flour, yeast, milk or water, optional sugar, lard, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Bread From Gluten Flour

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 sponge

  1. In a large bowl, combine Gluten Flour and salt.

  2. Dissolve yeast in milk or water and add to the flour mixture to create a sponge.

  3. Cover and let sit overnight.

Make the dough

  1. In the morning, knead the sponge and add sugar, lard, and baking soda if using.

  2. Keep the dough in a warm place until it rises.

  3. Knead again and place in pans to rise.

Bake

  1. Once risen, bake in a preheated oven at 350°F (175°C) for 45-60 minutes.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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
Forms the bulk of the structure, which gluten-free blends must build without wheat gluten.
Yeast
Produces gas that makes the dough rise and gives the loaf an airy crumb.
Milk or water
Hydrates the flour and dissolves the yeast to form the sponge.
Sugar
Feeds the yeast and adds sweetness and browning in the crust.
Lard
Adds fat that softens the crumb and adds tenderness.
Baking soda
Provides extra rising and helps the crust brown.

The step that matters

Let the dough rise fully in a warm place. Yeast needs warmth and time to produce enough gas for a good rise; without a full rise the loaf bakes up dense. Gluten-free dough lacks gluten's stretch, so it relies on the yeast's gas alone to lift it.

“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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