How to made your GLUTEN at home

[shadew000]

hey what is the diference betwen washed gluten and the other without washing

[jijo863]

Thank you very much im going to try this right now,im vegetarian so im very happy to get this recipies.

[SpatialVortex]

Why would you eat gluten?

[cajonaconaquetebotou]

Good video, good work.

Thank you very much!

Muy bien explicado, sencillo y práctico.

Supongo que lo ideal es usar harinas con más de 10% de proteínas.

[macintosser]

Thanks for this video... it is kept clear, simple and it seems so effortless. Thanks... after al the spaced-out flakes here, trying to explain how to make Seitan, , this is Academy Award standard;-)

[zuvsur]

Thanks a lot.

[xXSuicideJackXx]

very ecologically...great 5*

[idra69it]

thank you from Italy : ) six stars i need to rate...

[outsidesmile]

thank you, thank you! this video is most helpful. i have been making seitan for 7 years and i am so thankful to find out that i can use the starch to make noodles. i wish i had found this video sooner. shalom!

[LaraLorVan]

Thank you!

[hughharman]

Thanks! Making noodles is a good way to use the starch that is washed out of the gluten - so nothing goes to waste.

[syncrest]

Thank you for the recipe. I too enjoy cooking & want not to waste ingredients

during the process. Is it possible to cook with Resistive flour instead of white

or wheat flours? Understand that noodles will be possible lost from the rinse water

[toydoctorrrs]

hello, paul

we tried to make seitan and failed.

we didnt follow this process, we let the kneaded dough into water for 30-40mins then proceeded to the washes.

our dough simply reduced itself to the size of a small apple, and it was not gluten at all, it tasted not like it.

we thought maybe the flour we used had no gluten at all, it was plain white flour, and on its package it says nothing like gluten free or anything.

so we actually don't know what happened.

any recommendations?

thanks.

td.

[harrowrudeboy]

@toydoctorrrs

u need to use the strongest flour u can get. look for strong flour (what we call it in the uk) used to make breads as this has the gluten added to it,

[meirasmith]

I'm wondering about the protein content making it this way? I normally would by the gluten flour that you just mix and boil for the most part and that is very high in protein. With all the rinsing do you essentially get down to the same thing that I make with the mix? I'm very curious about this as I love seitan!

Thanks and that was a great video!

[UtopianHearts]

Yep, the only thing left is gluten, which is the exact same thing as in the gluten flour.

[marimtb]

great! thanks!

[bboydragon29125]

thanks for the video,but one question here,hope you can reply me ASAP as I need to plan well for my Food&Nutrition practical exam,as I am a vegeterian. The question is,MUST the gluten after the third wash be stored in the fridge? can't I cook it straightaway or what?if it is a must to put it in the fridge,how long must it be? Thanks for the video anyway =D

[Pauldragon]

Dear friend :

the gluten can be washed but of three times, depend of the need to remove the almidon or even less times,,,no is necessary that be refrigerated after to wash it, alone wait that the mass be put but elastic,

excuses me for the delay in responding, I hope that the informacion will be useful,

thanks for writing

With Master Love

[777jeru]

You have a very good video clip. Its very informative on how to make various products from wheat gluten. Keep up the good work.

Salaam....... (meaning PEACE)

[TryLSDnow]

Inspiring vid, thanks. Always wondered how it was made. Tried and found out even we could make it! Using Rice Bran Oil (healthiest way?) to fry the seitan, was a nice success. The seitan was used in our vegan stir fry, and WOW, it was a hit.

Thanks for sharing the vid. We enjoy. (~);}

[TryLSDnow]

Sorry, my mind was on "seitan" by mistake in my first post. Really meant to say "gluten." (~);}

[lilicali]

That's a very nice video!

I made a seitan for christmas, after wash it I cooked with shoyo and some other condiments, after 40 minutes the texture was good, but it didn't have much taste, so I cuted in slices and cooked it again with shoyo til it absorves more of it. The result was excellent! I will definetely do it again.

[annatacha]

thanks for the video.

[kingofgoodfood]

what does gluten taste like? Bean curd? Chicken? How do I eat gulten?

[Onthemountaintop]

It has a chewy texture. If not seasoned it will taste bland like a boiled dumpling. It also marinates very nicely. It can be ground up and used as an extender to ground meat or if properly seasoned as a meat substitute. gluten in powdered form is used in profesional baking to help breads rise higher and more evenly. Hodgson Mill sells it in 6 1/2 oz boxes in the baking isle of most large supermarkets!

[mustafatahirawrah]

At vegetarian chinese restaurants I've been to, they serve veggie chicken, which seems fried but has a certain texture and flavour compared with how my seitan comes out (mine is very rubbery)... how can i achieve this?

[Onthemountaintop]

wheat gluten is wheat protin which by nature is rubbery! To cut the rubberiness and give it a firmer texture try cutting into it firm tofu. Do this by pureeing firm tofu and mixing it in a 1 to 3 ratio 1 part tofu 3 parts powdered wheat gluten. put it in the freezer overnight. this changes the propery of the protin in tofu seperating the liquid. both protins of tofu and wheatgluten seem to bind nicely.Defrost it in the morning and prepair it as you would normal seitan.

[Onthemountaintop]

You can play with the ratio of tofu to wheat gluten to come up with diffrent textures. pressing it out paper thin the following morning and layering it with a dilute water/cornstarch mixture in between willcreate a stringy texture once fried or broiled.

[Onthemountaintop]

If you make seitan from scratch the same mix can be achieved by draining the gluten from the excess water by placing a light press over it over night. and then mixing it with the tofu. As a side bar try freezing a block of tofu over night and then completely defrosting it! You will literaly be able to sqeeze all the liquid out like a sponge. You can then marinate strips of it in the flavor of your choice with much better results