Bread made from gluten flour is useful where there is diabetes, and in some cases of obesity. It is very unappetising. The best breads contain 40 to 50 per cent, of gluten, but some only contain 16 per cent, of gluten, and the rest starch. It can be toasted like ordinary bread.

Poluboskos (meaning "much nourishment") is a gluten food which claims to contain only 0.4 per cent, of starch. It is given to diabetics in doses of one or two teaspoonfuls in milk.

Rusks may be regarded as a kind of toast. They are made in much the same way as bread, with the addition of butter and milk, and sometimes sugar. They are twice passed through the oven, which thoroughly dries them.

Biscuits are made from flour, but no yeast is used in the manufacture. They are made from fine starchy flour, and worked into dough, either with water, as ordinary ship biscuits, or with butter, milk, and sugar, in the case of table biscuits. All their starch is converted into dextrin, and many good infants' foods are made up largely of biscuit powder. Biscuits contain less water than bread, 3/4 lb. biscuit being equivalent to I lb. bread. Biscuits are deficient in fat and salts, and are thus not a suitable diet for constant use. Biscuits claiming to be starch- and sugar-free are made, for use in obesity and diabetes.

The bread supplied to sailors at sea has to be of the unleavened sort, and takes the form of "ship biscuits" or "hard tack." These biscuits are exceedingly hard and tough, and require soaking before they can be eaten.

Most biscuits if kept long exposed to the air become exceedingly tasteless and soft, though they do not mould.