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RAW GLUTEN
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
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7 c Whole wheat bread flour
3 c -- water
Pour the water into a large bowl. Add about 3 cups of
the flour and mix well. Beatthe dough for about 100
strokes, or until it becomes elastic. Gradually add
enough of the remaining flour to make a kneadable
dough.
Turn the dough out onto agenerously floured surface
and knead in enough flour to make a firm and nonsticky
dough. Knead the dough vigorously for 20 minutes. If
kneading becomes too difficult for you, try pounding
the dough with a rolling pin or with your fists.
Continue kneading and/or pounding the dough until it
becomes very smooth and elastic. To make sure that the
dough is kneaded enough, break off a small piece and
wash it. If it is sufficiently kneaded, the starch
will wash away, leaving the elastic gluten.
The next step is washing or rinsing the dough. Fill a
large bowl with room-temperature water (use the same
bowl you used to mix the dough). Place the bowl in the
sink and place the dough in the bowl. Work the dough
by rubbing it and sqsueezing it between your hands
with a motion similar to that of washing clothes.
Don't worry if the dough falls apart, because it will
come back together as it is washed.
When the water becomes very cloudy, pour (with the
dough) through a colander. If you want to save the
starch water, place an empty bowl under the colander
to catch it. Repeat this squeezing and rinsing process
until the rinse water is practically clear and the
dough resembles a large, elastic wad of chewing gum.
You now have raw gluten.
Use the raw gluten to make seitan.
Makes 1 1/2 to 2 cups
from the files of DEEANNE
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