Simply Heavenly! -- Basic Gluten

[Guest guest]

I thought I would do the Basic Gluten recipe from this cookbook along with all

the " flavoring " recipes to make " Unchicken " , " Unbeef " , etc. Lots of these

recipes contain MSG, for whatever reason, but if you are interested in the

recipe otherwise -- you don't have to use it -- just leave it out -- maybe add a

little bit more salt if you want to -- I'm just typing the recipes from the

cookbook.

 

Karen

 

 

* Exported from MasterCook *

 

Basic Gluten

 

Recipe By :Simply Heavenly!, Abbot George Burke

Serving Size : 0 Preparation Time :0:00

Categories : Simply Heavenly!

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups whole wheat flour

8 cups white flour

6 cups cold, not chilled, water

 

Mix the flours and water together and knead it for about 10-15 minutes, adding

water or flour if needed, until you have a very smooth ball of dough with no

cracks in it. Kneading is what develops the gluten. It should bounce back when

you punch it.

 

Put this ball of dough in a bowl large enough to hold it and add enough cold

water to cover the ball completely. Let it soak under water for one half hour

at least, preferably one to two hours.

 

Then begin kneading it under water, kneading out all the starch and being

careful to hold the gluten together. Change the water when it gets quite milky

from the starch, and keep changing it until the water stays almost clear. The

last part of the kneading should be done in a colander (not a strainer) under

running water.

 

If the dough disintegrates in the kneading-washing, you must try another brand

of flour.

 

Cook, according to one of the methods below:

 

COOKING METHOD 1:

 

Oil a loaf pan. Place the raw gluten in the pan and bake at 450ºF for 45

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

a shiny golden brown " skin " .

 

Slice the gluten " loaf " into slices 3/8 " to 1/2 " thick. If chunks are desired,

cut the slices into cubes or strips.

 

Place the slices or cubes in boiling gluten broth (see chapter of specific

gluten you are making for broth recipes), no flavoring broth, and boil for 30

minutes. A weight may be required to keep the gluten submerged while boiling.

 

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

be used right away if need be.

 

COOKING METHOD 2:

 

The long, slow cooking time of this method permits the seasoning to penetrate

the gluten and gives it a texture that enables it to be sliced very thin.

 

Shape 2 cups of raw gluten into an oval loaf and place it in an oiled loaf pan.

 

Pour 2 1/2 cups of the prescribed Gluten Broth (not Flavoring Broth) over the

gluten.

 

Cover tightly with aluminum foil and bake in a 250ºF oven for 10 hours or

overnight, turning the gluten over after 5 hours of baking so the flavoring will

be evenly absorbed.

 

For a large quantity of gluten, increase the amounts of raw gluten and broth

proportionately. You may need to increase the baking time to give the increased

amount of gluten adequate time to absorb the broth. Be sure to bake it in a pan

or dish that will be of a size that ensures that the broth covers the gluten at

the beginning of the baking.

 

COOKING METHOD 3:

 

We have found that pressure cooking gluten is by far the best method. Not only

is it much quicker, and therefore easier, the texture is perfect. Also, gluten

cooked by other methods may have a " raw " taste even when cooked with other

things in well-seasoned dishes. Pressure cooking eliminates this problem

completely.

 

I have still given the other methods of cooking gluten in case someone does not

have a pressure cooker or would rather not use one.

 

To pressure cook gluten: Put 2 cups of gluten in a pressure cooker with 6 cups

of liquid (water for plain unflavored gluten or one of the broths for flavored

gluten) and a little sea salt and cook at 15 pounds for 45 minutes.

 

S(ISBN):

" 0-02-861267-1 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 6894 Calories; 28g Fat (3.5% calories

from fat); 235g Protein; 1460g Carbohydrate; 150g Dietary Fiber; 0mg

Cholesterol; 111mg Sodium. Exchanges: 96 Grain(Starch); 4 Fat.

 

 

Nutr. Assoc. : 0 0 1582