Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350°f. lightly grease a 9x9 baking dish. remove the crusts from bread and cut 4 of the slices into quarters. place the quartered bread on the bottom of the prepared baking dish. pour the melted butter over the bread. sprinkle the cheese over the bread slices. crumble the remaining bread over the cheese layer. in a mixing bowl, combine the cream of asparagus soup, milk, eggs, salt and dry mustard; pour over the crumbled bread. cover and refrigerate over night or at least 2 hours. bake uncovered for 1 hour.

Target recipe: sift the flour, mustard powder, salt and cayenne pepper into a bowl. cut the butter into the flour and rub in until the mixture resembles fine breadcrumbs. add the cheese and mix the ingredients together. mix to a stiff paste with the egg yolk and water. turn out onto a floured work surface. knead quickly until smooth and crack-free. wrap in a polyethylene bag or foil. chill for 30 minutes before using. roll out, cut into strips and place on a baking sheet. bake at 200 c / 400 f / gas 6 for 15 minutes until golden brown.