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Gluten Wafers

Thin, crisp wafers made from cream, salt and gluten flour, rolled, marked, cut and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and flour are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Gluten Wafers

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Add salt to the cream.

  2. Gradually mix in enough gluten flour to form a very stiff dough.

  3. Knead the dough until smooth.

Shape and bake

  1. Roll the dough very thin, so you can see the grain of the board through it.

  2. Mark the rolled dough with a grater or prick with a fork.

  3. Cut into desired shapes.

  4. Bake in a hot oven at 400°F (200°C) until the wafers are light 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. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Gluten flour
Forms the stiff, elastic dough structure that holds the thin wafers together.
Cream
Adds fat and moisture, giving the dough richness and tenderness.

The step that matters

Rolling the dough very thin. Thin dough dries and crisps evenly in the oven. Thick spots stay soft and chewy, so the wafers may not crisp through.

“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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