GLUTEN BREAD.

Evening Star, Issue 9889, 28 December 1895, Page 2 (Supplement)

GLUTEN BREAD.

Wo have bton as!;od several times to give a recipe for making gluten bread for iho irsc of those suffering from diabetes, to whom ordinary bread is forbidden. There is fl jur epeeially prepared, iu England, for psakin" this bread, but its price is prohibirive tetany but rich people—3* fid per lb. 'J'h * bread also can be imported in tins, 10s )yv lh. XhecfpllowiDg recips is the result of lu-Miv patient triu's, and can hi relied upon. It must be followed implicitly, cr smcess will not be achieved : Take 3!b of good strong wheaten flour, make it into ;> dough with water. It must be moderately gtiif, but not vi-m dry, or it will be dtrhcult to work the starch out of it. If you have the time to M.are let it lie overnight, if not, wash it at once. I'lace the dough in a colander (we always H<o an enamelled one); place this in a deep bowl, a large washing-up bowl will do, and pour In enough water to cover the dough, then with a couple of butter spatulas, or for want of these with the hands-but the spatulas are the best.particu lurry if the breadmaker isalso thepatient-workthe dou<;h in the water, turning it sides into middle, dig"ing hole 3 with the spatula?, or knuckles, into it, covering them up again, punching, turning, and rolling the mass about in the water, and as the latter becomes milky, pouring it off and addin" fresh, uutil at last it runs clear. Most people think that the flour will all run away with the water, but if care is taken to keep the dough always in a mass scarcely an atom of gluten will I* lost. After working as described for about half an hour the result will be a lump of a stringy, tough, very elastic nature, rather dark in coor; this is the gluten of the Hour. To thi-i add 3oz of washed bran—to wash the bnn, stir it about in plenty of water, then dram it iu a line sieve; do this again and again until the water runs clear, then put the bran into a small ba?, or fold it in a cloth and pass it through the clothes wringer, or failing that wring it as tightly as possible with the bands; spread on a tray to drv in the sun or in a warm place, turniu? and rubbing offc-m to prevent its drying in lumps. It is well to prepare a stock of this, as when thoroughly dried it will keep as long as you like. Of this bran take 3oz; Jordan almonds 3qz, passed- twice through a cocoanut grinder ; 3oz ti-.'sh butter, stirred to a cream in a warm basin; two well-beaten eggs; half a teasooonful of carbinate of soda, just melted in a little hot water; one teaspoonful cream of tartar (dry), one tea. spoonful of salt. Put the ground almonds, cream of tartar, and salt into the dry bran and mix well; then by degrees work these into the dough. This will not be easy to accomplish, and will require patience, 'lhe dough must be kneaded, dragged apart with the lingers, and even cut in pieces while the bran is being added to ensure its being evenly distributed. Next work in the butter thoroughly, and lastly put iu the beaten eggs, with the dissolved soda stirred ti them at the la3t moment. Knead all well together, and cut up into small rolls or buns, which place on a buttered baking sheet, and bake at once in a hot oven for about an hour. They require well baking. This quantity will make from twelve to sixteen buns: Flour, 31b; bran, ,'loa; Jordan almonds, 3oz; butter, 3pz; carbonate of soda, half-teaspoonful; cream of tartar, oue teaspoouful; salt, one teaspoonful; eggs, two; bake one hour. If properly managed, this bread is very palatable, and the patient will not miss the household bread. It is somewhat troublesome to make, no doubt, but where life and death are in the balance trouble counts for nothing. T'no bread can be made without the bran, but will not be so nutritious or pleasant to eat. If vou can get twice-ground bran from the mill so much the better; and if the doctor's orders are not very striogent washing the bran can be dispensed with.