Gluten Gone Wild... breakingmuscle.com
breakingmuscle.comLots of research…
Cliff Notes: You would likely be better off with NO wheat gluten in your diet.
How to cook Wheat Gluten
Use fine wheat gluten (noodles or pieces) from Wuchong (Suzhou), newly steamed and not cooked by water.
Tear into small, thin slices.
Cut licorice into inch-long pieces; put these in wine and cook with water until the liquid boils off.
Remove the licorice.
Then use perilla leaf, tangerine peel slices, and ginger slices with the gluten and boil lightly.
Take out the gluten and let cool.
Then mix together thoroughly with hot oil, soy paste, flower pepper, black pepper, and apricot kernel powder.
Stir the gluten with the ginger strips, tangerine, etc repeatedly so that the flavors soak into the gluten.
Dry under the sun and put in a sugar jar and seal.
If it is left to long and gets hard, steam it when you want to eat it.
Red Seitan
So whenever a friend of mine hear’s me say, “I’m making seitan :D” they always give my the head tilt question mark face. “Say-who?”. “Uh, Say-Ton… you know wheat gluten.” “oh…yeah…right”.
Unlike the name, I wouldn’t consider this savory loaf of meat substitute to be very devilish (besides being devilishly delicious). Terry Hope has a really good recipe that I’ve used a few times and absolutely adore. I’m looking forward to getting creative with this and trying something like replacing liquid ingredients with pulsed carrots (extra juicy!), but that of course is for another post. CHECK IT OUT!
Prep Time: 15 mins | Cook Time: 20 mins | Makes: 4 loaves (2 servings each) | Difficulty:Easy
Ingredients: Wet:- 1 1/2 cups no beef broth
- 2 tsp minced garlic
- 3 tbsp braggs liquid aminos (or soy sauce)
- 4 tbsp tomatoes paste
- 2 tbsp olive oil
- 1 1/2 cups vital wheat gluten flour
- 1/4 cup garbanzo bean flour
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 1/2 tsp ground cumin
Preheat the oven to 350°F
I like to multitask so I used my bread maker as an extra set of hands in this recipe. You can also knead your seitan the old fashioned way.
Put your liquid ingredients in your mixer, bread maker, or bowl. Add your dry ingredients next. Knead 2-3 minutes until ingredients are evenly dispersed. Every now and then use a spatula to scrape the ingredients that are sticking to edges into the dough.
Tear four 12 inch squares of aluminum foil. It doesn’t hurt grease these. Envelope 1/4 of the dough in each one. Wrap them tight! The trick to getting a good texture is compression. Put the parcels on a baking and bake for 15 on each side or until the seitan is firm.
Once done cooking. Allow the loaves to cool. Refrigerate your seitan before cooking and adding it as a meat substitute to a meal. It lasts in the fridge for two weeks. You can freeze it too!
Notes:This recipe is totally Terry. The only real difference is the methods of mixing and cooking. I used my bread maker instead of my hands, and also baked instead of steamed the loaves.
Source: Terry Hope Romero’s Steamed Red Seitan
The Maximum-Gluten Diet (How to Make Wheat Gluten)
Wheat gluten is healthier, tastier, and more versatile than tofu. Vegetarians should be eating it all the time.http://www.slate.com/articles/life/food/2012/01/stop_eating_tofu_start_eating_wheat_gluten_.html
The good news it that there are only three ingredients: whole-wheat flour, all-purpose flour, and vegetable stock. Combine equal amounts of the two flours in a bowl. (I usually use four cups of each flour, which feeds about eight people.) Add enough water to make a dough, then turn it onto the counter and get ready to knead.
Here’s where the iPod comes in. Bread makers like to wax poetic about the beauty of kneading dough. For me, abusing a wad of flour isn’t a religious experience. Unfortunately, my stand mixer can’t stand up to such a stiff, heavy mass of dough, and shuts down long before the gluten is fully developed. So I do the tedious work myself—20 minutes’ worth, for starters—with podcasts for distraction.
After this first, aggressive kneading, cover your dough in water and leave it in the refrigerator overnight. In the morning, it’s back to work. Cut the dough into softball-sized pieces, fill up your sink, and knead each one underwater. The water will turn milky white as the starch is forced out. The dough will shrink to less than half its original size and get stretchy. Empty and refill the sink periodically. When you can knead the dough without turning the water white—this usually takes about 10 minutes and two sink-refills for each piece—drop the hunks of dough into a pot of boiling vegetable stock. Simmer for two hours, and watch them swell.
That’s the end of the preparation. Now you can do just about anything you’d do with meat. Gluten delights when marinated in a salty liquid. (When combined with soy sauce, as the Buddhist monks do, it becomes seitan.) It’s good on the grill, solving the classic problem of what to serve vegetarians at a barbecue. You can also chop or grind gluten for use in tacos and bolognese sauce. The best source of recipes is The Candle Cafe Cookbook. You can refrigerate your gluten in the simmering liquid for a week with very little loss in quality, or drain and freeze it. (Freezing and thawing will change the texture slightly, as with tofu, but some people prefer it that way.)
