Gluten Bread

A boon for those on low-starch diets but overrated for its protein quality, as both wheat flour and the gluten made from it are deficient in lysine.

• 3 Cups water, at 105 degrees Fahrenheit
• 1 Pkg. Active Dry Yeast – Aisle 2 or Freezer Aisle

After 3-5 minutes, when yeast is dissolved, beat in:

• 2 Cups Gluten Flour – Bulk Aisle 5

Let it sponge rise in a warm place until light and foamy. Combine, beat and then stir into the sponge:

• 1 Egg, beaten – Aisle 1
• 2 Tbsp. Melted Shortening – Aisle 2
• 1/2 Tsp. Salt – Aisle 2
• 2 Tbsp. Sugar

Stir in:

• About 4 Cups Gluten Flour

Use only enough flour to make dough that will knead well. After kneading, shape into 2 loaves. Let rise until doubled in bulk. Bake in preheated 350 degree oven about 1 hour.