Total Time
55mins
Prep 25 mins
Cook 30 mins

Gluten or Seitan is the protein part of whole wheat flour. The traditional way of making it is to make a dough and then wash out the starch. With what is left, simmer in a flavored broth. It is pretty interchangeable with tofu in recipes such as stir fries. Slicing it into very thin pieces and sauting is also very yummy. I then use it in sandwiches. This is much less expensive than buying in the store and you can adjust the texture and taste to suit you. It also freezes well I understand.

Directions

  1. Stir gluten flour& water together, adding more water if necessary.
  2. You want a nice thick dough.
  3. Knead to get the gluten elastic and squeeze out the excess water.
  4. (I do this right in the bowl I mixed it in, or a colander would work to drain off the water.) Break in small (1") pieces and simmer in a vegetable broth at least 1/2 hour.
  5. Note: The longer you knead and simmer the gluten, the tougher it will become, so you can pick your own texture.
  6. This recipe is a lot simpler than the"old-fashioned" way!

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