Gluten

(glu'-ten). A substance resembling albumin, with which it is probably identical. It occurs abundantly in the seed of cereals, in the form of cubic cells surrounding the starchy fecula of the seed. It consists mainly of gluten-fibrin, gluten case in, gliadin, and mucedin. G. -bread, a variety of non-starch-containing bread for use by diabetics. It is made as follows: Take one quart of sweet milk, or milk and water, one heaping teaspoonful of good butter, one-fifth of a cake of compre ed yeast beaten up with a little water, and two eggs well beaten. Stir in the gluten-flour until a soft dough is formed, knead as in making ordinary bread, put in pans to raise, and when light, bake in a hot oven. G.-soap, a bland and soothing variety of soap, containing a considerable proportion of gluten.