Quick Homemade Gluten (Seitan)

[Guest guest]

In a message dated 8/17/2006 6:28:14 PM Pacific Standard Time,

genny_y2k writes:

 

 

> Place cutlets one at a time into boiling broth or water, cover ,

> reduce heat and simmer 30-60 minutes. (hummm recipe does not explain

> how to tell what the gluten texture is like when done). I am assuming

> that higher altitudes require longer cooking time.

> Use immediately/cool and refrigerate or freeze

>

 

The cooking time (long slow simmer) is so the gluten can absorb the flavors

more than to cook the gluten. I make my own gluten from high gluten bread

flour -- takes more time and a few more steps but the flour is cheaper and I use

the leftover liquid and sludge (starch and bran) to make crackers so nothing is

wasted.

 

I am sure you will like the product you end up with.

 

Lisa Marie

 

 

 

[Guest guest]

Preparing Raw Gluten

 

Yield about 2 cups

Prep time about 40 minutes

 

2 1/2 cups to 3 cups water

7 cups whole wheat flour

1 quart cold water for soaking

3 quarts cold water for rinsing

 

Stir water into flour. Mix well. Form a stiff Dough. Using your hands

press dough into a rough ball.

 

Pour 1 quart coldwater of the dough and allow to stand covered with water for

at least 20 minutes but no longer than 4 hours.

 

After soaking the dough, knead it in water gently. The starch, bran and germ

of the flour will separate from the fluten protein, causing the water to

become milky. When water becomes thick with starch, bran and germ, pour this

solution into a 1 gallon container. Be careful not to discard any solid

portions

of dought. If your dough is not adhering to itself, it will be helpful to

strain the solution off through a metal colander and retyurn solid pieces of

dough to the bowl.

 

Add another quart of water to the bowl containing the dough and again knead

until the water has become thick and creamy. By now the dough will adhere to

itself and you will be able to see the formation of sinuous strings of gluten

in your dough. Again, pour the thick creamy solution into the same gallon

container, using a colander to strain if necessary. Place solid dough back in

the

bowl, cover with water and repeat this process until the rinsing water is

completely clear. It is essential that the water be clear because any starch

remaining in the gluten will cause the wheat " meat " to be doughy rather than

chewy. The entire kneading and rinsing process will require 10 to 15 minutes

and

about a gallon of rinsing water.

 

The dough that remains is an elastic, sinuous substance. This raw gluten is

the concentrated protein of wheat, which is basic to making wheat " meat " .

About two cups of raw gluten should be obtained from rinsing seven cups of whole

wheat flour.

 

 

 

[Guest guest]

Other recipes that I have seen have you rinsing the gluten product a couple of

times along the way. The boiling broth is basically to give it a nice flavor.

Just taste it to see if it like you enjoy. I often times bread with Italian

bread crumbs and fry after it has been boiled in a broth. This recipes sounds

very easy. I'll call my aunt next week and try and post her recipe for making

this also.

 

 

Judy

-

genny_y2k

Thursday, August 17, 2006 9:11 AM

Quick Homemade Gluten (Seitan)

 

 

I can't wait to try this recipe. It looks easy and good..

 

2 cups gluten flour

1 teaspoon garlic powder

1 teaspoon ground ginger

1 1/4 cups vegetable stock

3 Tablespoons Tamari, Braggs Liquid Aminos, or soy sauce

1-3 teaspoons toasted Sesame oil(optional)

 

Add garlic powder and ginger to flour and stir. Mix liquids and add

to flour all at once and mix vigorously with a fork. When mixture

forms a stiff dough, knead 10-15 times. Let dough rest 2-5 minutes.

Then knead a few more times, let rest 15 minutes.

Cut gluten into 6-8 pieces and stretch each piece into thin cutlets.

Place cutlets one at a time into boiling broth or water, cover ,

reduce heat and simmer 30-60 minutes. (hummm recipe does not explain

how to tell what the gluten texture is like when done). I am assuming

that higher altitudes require longer cooking time.

Use immediately/cool and refrigerate or freeze

 

Makes 1 1/4 -1 1/2 lbs. or 2-2 1/2 cups

0 fat grams

 

Deanna

 

 

 

 

 

 

[Guest guest]

http://vegweb.com/index.php?topic=7677.0 Check out this recipe.\

 

http://www.ellenskitchen.com/recipebox/wheaties.html#about

 

-

wwjd

Thursday, August 17, 2006 8:35 PM

Re: Quick Homemade Gluten (Seitan)

 

 

Other recipes that I have seen have you rinsing the gluten product a couple of

times along the way. The boiling broth is basically to give it a nice flavor.

Just taste it to see if it like you enjoy. I often times bread with Italian

bread crumbs and fry after it has been boiled in a broth. This recipes sounds

very easy. I'll call my aunt next week and try and post her recipe for making

this also.

 

Judy

-

genny_y2k

Thursday, August 17, 2006 9:11 AM

Quick Homemade Gluten (Seitan)

 

I can't wait to try this recipe. It looks easy and good..

 

2 cups gluten flour

1 teaspoon garlic powder

1 teaspoon ground ginger

1 1/4 cups vegetable stock

3 Tablespoons Tamari, Braggs Liquid Aminos, or soy sauce

1-3 teaspoons toasted Sesame oil(optional)

 

Add garlic powder and ginger to flour and stir. Mix liquids and add

to flour all at once and mix vigorously with a fork. When mixture

forms a stiff dough, knead 10-15 times. Let dough rest 2-5 minutes.

Then knead a few more times, let rest 15 minutes.

Cut gluten into 6-8 pieces and stretch each piece into thin cutlets.

Place cutlets one at a time into boiling broth or water, cover ,

reduce heat and simmer 30-60 minutes. (hummm recipe does not explain

how to tell what the gluten texture is like when done). I am assuming

that higher altitudes require longer cooking time.

Use immediately/cool and refrigerate or freeze

 

Makes 1 1/4 -1 1/2 lbs. or 2-2 1/2 cups

0 fat grams

 

Deanna

 

[Guest guest]

I tried this and liked it. I tried to pick up tofu at

the store on Tues and by golly they didn't have firm

only soft. Was afraid to sub in recipe the first time

so will try again tomorrow.

Debbie