Gluten Bread

1 cake yeast
1 cup milk, scalded and cooled
1 cup lukewarm water
1 tablespoonful sugar
1 tablespoonful lard or butter, melted
3 cups gluten flour
1 teaspoonful salt

IMPORTANT:— For diet, double the amount of water and omit milk, shortening and sugar.

Gluten Bread is particularly desirable for use in the case of persons suffering from diabetes and other diseases where starch must be eliminated from the diet.  Gluten is a bodybuilder, and is to wheat what lean is to meat — the big food value.

Dissolve yeast and sugar in lukewarm liquid.  Add lard or butter, the flour gradually, and salt.  Knead thoroughly until smooth and elastic, or "throw and roll" as shown here.  Place in well-greased bowl.  Cover and set aside in a warm place, free from draught, to rise until light, which should be in about two hours.

Mould into loaves, place in greased pans filling them half full. Cover, let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven for forty-five minutes.

This will make two one-pound loaves.