GLUTIN, METHOD

Making Gluten ~Meat Substitute: This is a hand version of making gluten. It can be started in a machine. Here is basic knowledge extracting the protein gluten by washing the whole-wheat flour (other flours will work) then converting gluten to a meat substitute. Different varieties of whole wheat have more gluten (protein) than others. Hard winter wheat generally has more gluten in it. (No GMO) Please make sure it's organically grown and not genetically altered and so will it food value. Children are less alergic when organically grown.
The advantages of making it in your kitchen are it so much tastier and a better product. Commercial gluten sold in Health Food sections of groceries and health food stores lacks the starch, minerals, vitamin bran and the wheat germ.
FACTS: A cup of raw gluten has 72 g of protein compared to 8.9 grams in milk, 10 g in TVP, 6 g in one egg, 7 g. in one oz. Hamburger patty and in 1½ cups of cooked beans only has 7 g. You can see it’s well worth any effort to process.12 cup of whole-wheat flour makes into 4 cups raw gluten. 4 cups raw gluten bakes into 9 cups ground gluten (299 g protein) and 9 cups ground gluten cooked is equivalent to 4 pounds of hamburger (325 g protein.)
Hand Method Mix in a large bowl
3 cups cool water
7 cups whole-wheat flour
Let rest in a ball for at least 15 minutes.
Knead for about five minutes. Also, you can use an electric; bread maker, bread mixer, beater i.e.Extract (wash) the whole wheat in or under water. This method is the most satisfactory and very easy. You can do three times as much as the other methods, with very minimum loss of gluten. This hand method will yield 4-6 cups of raw gluten.
You’ll need:Running water (cool) to wash away the starch, and bran. This washes the dough with water. You are separating the water-soluble starch from the gluten.Colander (plastic or metal not a screen strainer to catch loose gluten and to allow some of the bran to go through.Bowl to save the bran.
1. Cover dough with water in bowl in which you have mixed the gluten. Work dough with your hands to loosen it a bit keeping it together in a ball so you don’t loose it. (This is not necessary when gluten has been worked up with portable electric beaters.)
2. With the bowl or plate under the colander, place as much dough as you feel you can work with in the colander and hold under cool medium tap pressure.
3. Work dough with your hands until it becomes a tough (like bubble gum), elastic-like texture and the water from the gluten comes out fairly clear. You will see specks of bran. Don't expect to get it out completely. (At this stage faster speed with the tap water will take more out more bran if your not interest in saving any.) Repeat this procedure until the gluten has developed and is out 4-5 washings.
BRAN: As the plate gets fills with ban, carefully pour of excess water. You will probably only need to pour off excess water 2-3 times.Pour bran into container. Store it in refrigerator. It will keep in the raw stage at least one week. It can be dried too and put in compost.Let the bran settle first then pour off the liquid. It may be necessary to have thick bran for recipes, so plan here.Note: You can also save the starch water. When the water gets milky, thicker, and you can see bits of brown bran, pour liquid off into a bowl or jar. The properties of the starch water have nearly all the vitamins and starch from the wheat. Use this for thickenings, gravies, stews, soups, water for plants and even baths and lotions. Bran is cellulose, which means it is roughage. It aids in the muscular action of the digestive tract, thus producing normal elimination. Bran is a natural source of trace minerals and important in the balance of the body digestive system. It's high in phosphorus and potassium.Cooking with Gluten:This will make meatballs, patties, tacos, chili, sloppy Joes, sausages, etc., in casseroles and deserts. More of this will be in the next entry.
OR, if you’re in a hurry, just buy the gluten flour in stores and do one of the gluten recipes. Instead of adding water to the gluten flour add broths and etc. to flavor.
2. Cooking methods for a ground meat texture1. Place raw gluten on lightly oiled or greased cookie sheet (It will stick to pan.) Push from the center out and stretch on pan until gluten is fairly even. (Around 1/2'' thick)(Note: this process can be done on top of the stove boiling it in broths). It will swell). For easier handling, let the raw gluten rest after it has been washed for about 5 minutes. Leave in some of the bran it has a better flavor and is denser.
2. Preheat oven at 350 and bake 15 minutes. By this time it will bubble up somewhat. Twist fork in bubbles and thick-raised areas so as to let out the steam. Cook thoroughly for another 15 minutes. Or until it springs back when you press it.
3. When there are no crisp areas, (and cooled) you can run it through a food chopper or meat grinder on the medium disk, or grate on any shredder (largest holes, or in food chopper, till the gluten takes on a ground meat texture. This can be stored in the refrigerator or freezer. It thaws very quickly. To make meat (gluten) balls some may prefer gluten done on the larger disk.The ground gluten is use in making: meatballs, patties, and sausages, in casseroles and in some desserts. It also can be an extender or stretch hamburgers etc (GET A FOOD GRINDER, OR CHOPPER)
*** http://www.youtube.com/watch?v=Ta8de9ZeXSM&feature=related (DEMO: SHE'S USED WHITE FLOUR) NO FIBER OR BRAN CAN BE LEFT IN IF USING WHITE SO SWITCH TO WHOLE WHEAT AND DON'T RINSE ALL THE BRAN OUT. THAT'S WHY IS BEST TO MAKE STATIN A HOME NOT PACKAGED AND BOUGHT AT THE MARKETS. HOME MADE VERSIONS ARE ALWAYS HEALTIER WITH THE BRAN LEFT IN....THIS IS A SILENT VIDEO
COMMENTS ARE WELCOMED...