Skip to main content
Dessert

Gluten Wafers

A stiff dough of gluten flour, cream, and salt rolled thin, cut, and baked until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In a bowl, combine cream, salt, and gluten flour to form a stiff dough. You may need to add more flour.

  2. Knead the dough until smooth.

Shape and bake

  1. Roll the dough thin until the grain of the board shows through.

  2. Mark the rolled dough with a grater and cut into desired shapes.

  3. Bake in a moderate oven at 350°F (175°C) until 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 structure of the dough, giving the wafers their firm, sheet-like body.
Cream
Adds moisture and fat, helping the stiff dough hold together and roll thin.

The step that matters

Rolling the dough thin. Gluten dough that is rolled thick stays soft and chewy in the middle instead of crisping. Rolling it thin lets the wafer dry and brown evenly in the oven.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes