Subject: gluten and seitan worshippers

[Guest guest]

Here is a bit out of a book I have on the subject:

pg.76; 'Gluten for goodness sake!'; SIMPLY HEAVENLY

by Abbot George Burke [aka longbeared monk dude]

 

" Gluten is the protein of wheat (flour) that remins when

the starch is washed away in water. Gluten is sometimes

referred to as " seitan " , although that is a Japanese term

properly applied only to gluten that has been flavored

with soy sauce. "

 

" ....Two-thirds cup of raw gluten supplies 56 grams of

protein- a little more than the recommended daily

allowance for a 167 pound man. Also they are a boon

for those of us who are frustrated with the way so

many commercial meat substitutes contain egg

albumen. "

 

The basic method of making it is described further in

this chapter, along with how to cook the gluten so it can

be seasoned and prepared to made into many different

types of meat substitutes. The basic gist is this:

 

8 cups of white flour

8 cups of whole wheat flour

6 cups chilled cold water (but not chilled water)

 

You are to mix this into a smooth loaf, like you are

making bread. Then you put it in a bowl and keep

adding water while kneading, changing the water

when it gets milky. As you do this the starch washes

away and you are left with the gluten.

This whole process is way easier if you have access to

Vital Wheat Gluten. Many stores are now carrying

this; at least I have seen it here in southern Oregon.

I have yet to try making my own gluten or seitan.

They highly recommend the cooking of the gluten

in a pressure cooker as opposed to the other baking

and slow cooking methods the described in this

chapter. They say it gives it a better flavor and a

less raw taste.

 

~ feral ~

 

Blessed be that we can all help to create

a world in which we can all be proud to live.

~ Neil McTier, TPW

 

 

, " radcsusa " <radcsusa@n...>

wrote:

 

> Anyone want to describe the short version of how you make seitan?