Home-made Wheat Gluten

Home-made Wheat Gluten, an ingredient used originally by the Buddhist monks of China as a replacement for meat. Fried it has a chicken skin texture and taste; poached it is meaty like a morsel of meat.

Category:

Howto & Style

Tags:

• Wheat Gluten
• meaty meat-free
• meat free
• vegetarian
• vegan
• veganic
• food
• home-made
• home made

[egolifeheaven]

But the video is literally under the 10 minute YouTube specification.

[egolifeheaven]

It normally takes 1 hour start to finish.

[Ultimist]

Is there something one can use, such as a spice or something, to cover up that awful "gluteny" taste in wheat gluten? I can't seem to find the right combination of spices to mask that flavor. It seems to come through no matter what I do.

[egolifeheaven]

@Ultimist

Don't spice it up. When you fold it onto itself, use the salt. Dab it in the salt the once and fold. Put in boiling water and simmer for 12 minutes; floats to the top of the water. It is now edible. Prepare a simple ragout of onions, garlic, tomato, a tsp sugar, and salt. Add the wheat gluten once all the ingredients are in and stew by simmering for 30 minutes. The wheat gluten through that method takes on the flavour of the sauce.

[TooManyDreams]

One last question...some people incorporate the seasoning while making the dough then wash the starch out. But you add salt after the dough is made. Would washing the dough remove the seasoning?

[egolifeheaven]

Ask as many questions as you want - always happy to articulate myself and clarify my understanding.

[rddaos]

umm.. .why is this video so god damned long? 

[BetsysH0pe]

i live in the UK and finding gluten flour is impossible, at least now you have supplied me with an alternative, thanks very much!

[egolifeheaven]

Washing the dough does remove the salt I add; regarding the seasoning, I poached the Wheat Gluten in seasoned vegetable stock, while the recipe tends to taste ok poaching in water, then seasoning the stew I add it to. This includes of course adding the salt before I poach the Wheat Gluten, and indeed test different methods.

[egolifeheaven]

When you first make the dough, it is water effectively loosely mixed with flour. When you leave for some time the flour is able to absorb the water thoughout. Leaving in a bowl of water stops the surface of the dough turning crusty, but also allows the flour to further absorb water, thus adding to it's necessary silky texture, but also preventing dehydration while the dough is absorbing the water that was mxed in. The silky textrure is part of the varying quality of the finished recipe.