The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-28
Gluten Bread
BY JAM: EDDISGToN.

There are. perhaps. scores Of recipes
for gluten bread, but In general it
is. perhaps. safe 10 follow tho advice
Of one OF the latest books on die, FOR
tho sick. and follow to the letter the
directions accompanying the brand OF
gluten Hour purchased This advice is
good because glu,eis differ In strength
The baker OF today who knows his
business knows how TO test all the
fiours nc buys In order TO discover tho
gluten content OF his bread hour. FOR
IN making bread The quality OF tho
gluten counts greatly
Here IS why We need TO know chem
is'rN really TO understand bread making
problems. The baker who does blends
what may be an inferior -four with a
high- priccd one In order to secure tho
desired results
The majority OF home cooks. though
know nothing about the gluten IN all
-four although some OF them arc called
upon 10 make gluten bread from tho
special preparation. The book in cues.
ton which Is translation from the
German. and expensive. as we'll as ono
of tho latest THINKS OF the sort. c!ves
the following recipe for gluten bread.
Gluten BreNd.--"Mix one pound OF
gluten flour with thrco-fourths Of q
pint or one psut Of water 50 degrees
Fahrenheit with some OF the pre.
pared hours no yeast Is required.) As
soon as the dough is mixed. put Z,
INTO tins. and place them immediately
ia the oven. which should he AT n tenn
perature OF about +30 degrees Fahrcn-
melt. Or tho dough may be made !nto
small dinner rolls and baked on Nat
tins. The loavcs take about one and
n half hours TO bake and the rolls
three-fourths OF an hour Either arc
easily made. The addition OF little
salt improves the bread"
Gluten bread. like gluten biscuit. j.
sometimes made with cgSs. The pre-
scrIption Of the doctor helps to decide
whether salt shall bc added ana
whether eggs If the sufferer who
needs the bread has "a complication OF
diseases. one OF them may make (,
necessary that all his food be withou,
salt EGGS are forbidden in few cases.
and. AS they add a good deal OF food
value. Il may be desirable TO put them
in tho bread. where they may be better
tolerated than when put into any other
food or served plain.
The recipe for biscuits from the same
book-the authors have names hard 10
rcmcmbcr--is as follows
Joffries Gluten Biscuit.--"One cup!ul
OF gluten -four and one cupful of best
bran previously scaldcd must be mixed
thoroughly; one teaspoon baking
powder. salt TO taste, two eggs. one cup
milk or water
Probably it would be hard to hnd =
brand OF gluten hour without its own
recipes, and the value OF other recipcs
is thcn only that they may sugges;
some slight change or addition that
would make the bread made By those
of the package more attractive or
palatable. The following recipe is
probably always made with one special
brand OF -four but IT is given TO the
world without the mention OF that
brand, as good for any. 1t is recipe
used for making gluten bread eaten by
hundreds OF invalids:
Gluten Bread.-"One pint OF water
zone third creamy. three and three
quarters cups OF 40 per cent gluten
1our. one yeast cake, one teaspoon salt
Tut the yeast to soak in one-fourth
cup additional water. When sufficiently
softened. add 10 the ono pint Of warm
water. If convenient TO use onc-thrd
cream. scAld the cream and add TO tho
remaining two-t thirds pint OF warm
water. Make a sponge by adding one
and three-fourths cups OF gluten -four
and the salt. and set away to rise
the remainder Of the -four Knead
thoroughly, let rise until light, then
shape into loaf Place in a buttcrod
bread Tin, Bake in hot oven three
quarters Of an hour to an hour
For those who cannot make gluten
bread, there is gluten mush, although
the habits of a lifetime make the hard
baked bread more agreeable than tho
soft boiled thing. From the same
source as the last recipe is the follow
ing:
Gluten Mush-"One and a third Guns
Of 20 per cent gluten meal, one quart
OF water, one teaspoon salt Heat tho
water to boiling: add the salt. and stir
IN quickly and lightly the gluten meal
Lei mir
and serve. Dreamed gluten mush Ia
made tho same way, but with the fol-
lowing proportions: One and a half
pints OF milk, one half pint of cream.
one cup OF 20 per cent gluten meal,
one teaspoon salt"