basic gluten recipe; was: Mock Shrimp

[Guest guest]

They just mean any basic seitan or gluten recipe.

You can do it the old fashioned way with regular

flour by rinsing, or make it using vital wheat gluten.

 

1 cup Vital Wheat Gluten

14 Tablespoons of water

 

Mix by hand until it forms a spongy dough - no kneading is

required. Put into an oiled loag pan and bake at 375 F for

one hour and 15 minutes- or until dark brown on top.

The gluten will rise just like a loaf of bread and when done

will have a shiny golden brown " skin " . However, afer about

30 minutes of baking, check the gluten, and if it is starting to

puff up more than 2 inches above the sides of the pan, pierce

the top in three places with a knife.

When it is done, slice the gluten " loaf " into slices 1/2-inch thick.

If chunks are desired, cut the sices into cubes or strips.

Place the pieces in boiling Gluten Broth (not Flavoring Broth) of

the type that is prescribed in the recipe, and boil for 30 minutes.

A weight may be required to keep gluten submersed while

boiling. [Elite already posted the UnShrimp broth you would use

here for this step]

If possible, let the gluten soak overnight for best flavor, though

it can be used right away if need be.

 

Hope this helps.

 

~ pt ~

 

Only when the last tree has died and the last river been

poisoned and the last fish been caught will we realise we

cannot eat money.Ê

~Cree Indian Proverb

~~~*~~~*~~~>

, " Shelly " <anislandgirl wrote:

>

> Oh, here it is! Thank you. Hate to be a pain, but what is the basic

> gluten recipe?

>

> Shelly

>

> , " Elite " <elite@> wrote:

> >

> >

> > Please do not use MSG it is very bad for the body.

> >

> > Mock Shrimp

> >

> >

> > UnShrimp

> >

> > 1 recipe basic gluten

> > 1 gallon water

> > 1/2 cup MSG

> > 1/4 cup sea salt

> > 1 bag Zatarain's crab boil

> > 1 T corn oil

> >

> > Cook gluten, slice 1/4 inch thick and then cut into 1 x 2 inch

> > pieces (or into shrimplike shapes). Combine rest of ingredients

> > and simmer for 5 minutes. Boil the gluten in the broth for 30

> > minutes. Then let it soak overnight in the broth, keeping the crab

> > boil bag in the broth as well. Drain before using.

> >

> > It mentions that if you want less broth, open the bag of crab boil,

> > measure out a proportionate amount, tie in cheesecloth and use

> > that.