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.
- Stir gluten flour& water together, adding more water if necessary.
- You want a nice thick dough.
- Knead to get the gluten elastic and squeeze out the excess water.
- (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.
- Note: The longer you knead and simmer the gluten, the tougher it will become, so you can pick your own texture.
- This recipe is a lot simpler than the"old-fashioned" way!