Basic Gluten

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Basic Gluten

Source: www.wgts.org

 

Gluten is the protein left when you wash the starch out of unbleached flour.

It is versatile since it takes on much of the flavor of whatever broth you

boil it in in step #3. (I've included the asian broth recipe that my mother

got years ago at a vegetarian cooking class in Honolulu, but feel free to

experiment with other flavors and ingredients). It can be used in chunks,

slices, or ground, making it a good meat substitute in many recipes. And,

since the only ingredients are flour and water, it's cheap!

 

Step #1

Put 5 lbs. unbleached flour in a very large bowl or pan. Add 8 cups of water

and knead until all lumps are gone. (It's very important that you be

thorough and knead until the dough is completely smooth). Pour enough water

into the bowl to cover the dough, and let it sit several hours or overnight.

 

Step #2

When you are ready to wash out the gluten, it's easiest to put the bowl in

the kitchen sink. Gently drain off the water in the bowl, being careful not

to let any of the soft dough go down the drain with it. Fill the bowl with

fresh water and knead the dough for a few minutes. The water will look like

milk, but will get clearer as the starch washes out. Drain this liquid off,

and add more fresh water. Continue kneading, draining, and adding more water

until the water is almost, but not quite clear. Try to keep the dough in a

ball as you work, at first this will be hard to do, but as you continue

" washing " the gluten, the dough will get firmer.

 

Step #3

When you have finished the washing process, use a sharp knife to cut the

gluten into small pieces, about the size of a matchbook, and about 3/4 inch

thick. Flatten the pieces a bit, and drop them into the following mixture,

which has been brought to a boil:

 

Gluten Broth

6 T. cooking oil

6 C. water

5-6 T. brown sugar

3/4 C. soy sauce

2 onions, sliced

1 garlic clove, minced

1 celerly stalk, sliced

 

Cook for about an hour on medium heat, stirring occasionaly. When done,

there will be no liquid left, so watch toward the end to make sure it

doesn't burn.

The gluten can now be used as is, sliced or ground. It can also be frozen.

 

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