Sift pastry and gluten flours into a
mixing bowl.
Add coarsely ground wheat kernels.
Stir in corn oil and milk all at once.
Knead with hands or use bread mixer.
Roll out on board.
Grease cookie sheet with peanut oil.
Lay rolled dough on cookie sheet and roll
out to length and width of sheet.
Cut in squares, 1 or 2 inches as desired.
Stab with fork.
Bake at 250oF for 1 hour.
Bake slowly and evenly; do not let get
overdone so taste will be good.
If overdone, taste is somewhat bitter.
Watch baking time carefully!