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Gluten Wafers

Thin, crisp wafers made from gluten, sweet cream and salt, rolled out, cut into rounds and baked.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Mix the sweet cream and salt in a bowl.

  2. Stir in enough gluten to form a stiff dough.

  3. Knead the dough and roll it out very thin.

  4. Cut the rolled dough into rounds.

  5. Bake on an ungreased baking sheet until delicately 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

What each ingredient does

Gluten
Provides the protein network that gives the stiff dough its structure and shape.
Sweet cream
Adds fat and moisture that keep the dough tender and help it brown lightly.

The step that matters

Roll the dough very thin. Thin dough dries out and crisps quickly in the oven. If it is thick, the wafers stay soft and chewy inside instead of crisping 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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