This is not my favorite way to make gluten/seitan, but it's a basic recipe for making seitan, possibly for use in other recipes.
Basic Gluten
Book: MasterCook Recipes Chapter: American
Makes 4 servings From Cooking with Gluten and Seitan by Dorothy R. Bates and Colby Wingate
1 cup instant wheat gluten flour (vital wheat gluten) 1/8 cup water or vegetable stock 6 cups vegetable broth
Stir together thoroughly in a bowl:
1 cup instant gluten flour 1/8 cup water or vegetable stock
Knead a minute to blend. Divide into 16 to 20 balls, stretching and pressing to flatten into cutlets.
Drop the gluten cutlets into:
6 cups vegetable stock
Cover the pan and bring the stock to a simmer. Reduce the heat to very low and simmer the cutlets gently for about 50 minutes. Drain and cool before using.
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Date: 2009-05-05 09:51 pm (UTC)Basic Gluten
Book: MasterCook Recipes
Chapter: American
Makes 4 servings
From Cooking with Gluten and Seitan by Dorothy R. Bates and Colby Wingate
1 cup instant wheat gluten flour (vital wheat gluten)
1/8 cup water or vegetable stock
6 cups vegetable broth
Stir together thoroughly in a bowl:
1 cup instant gluten flour
1/8 cup water or vegetable stock
Knead a minute to blend. Divide into 16 to 20 balls, stretching and pressing to flatten into cutlets.
Drop the gluten cutlets into:
6 cups vegetable stock
Cover the pan and bring the stock to a simmer. Reduce the heat to very low and simmer the cutlets gently for about 50 minutes. Drain and cool before using.
From book:
Per serving: Calories: 103, Protein: 28 gm., Carbohydrates: 5 gm., Fat: 1 gm.