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Bread

Gluten Bread

A simple bread made from gluten flour and water, baked at 430°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gluten Bread

Gluten Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

Mix and shape

  1. Mix gluten flour with water until combined.

  2. Place the dough into tins and immediately put them in a 430°F (220°C) oven.

Bake

  1. Bake loaves for 1.5 hours or rolls for 45 minutes.

  2. Add a little salt to improve flavor, if desired.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Gluten flour
Forms the elastic network that gives the bread its structure and chew.

The step that matters

Put the dough in the oven immediately. Heat sets the structure while the dough still holds its gas. Waiting lets the dough relax and deflate before baking.

“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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