Raw Gluten, “Meat from Wheat”

 

9 C. cold water

18 C. whole wheat flour

 

Place water in a large bowl. Add 6 C. of flour, beating well. Add another 6 C. flour and beat until dough is very elastic. Add the last 6 C. slowly as the mixture gets very stiff. If you have a heavy-duty mixer with a dough hook, use it to develop the gluten into a very elastic mass. If not, turn the dough out onto a floured board and knead roughly. The gluten is well developed when the dough gets hard to knead and bounces back when pushed down. It should also be very smooth. Put the dough back into the bowl and cover with cold water. Let sit for at least 2 hours or overnight. Pour off the excess water. This drained liquid contains starch, bran, and some nutrients, so save it for use in soups, gravies, or as liquid in bread making. Continue kneading and rinsing the gluten until the water poured off is clear. What remains is raw gluten. It is a tough, sticky, somewhat elastic substance that has almost no taste.

Often simmered in a soy flavored broth until it rises and is cooked, then sliced, sautéed with onions and seasoned with BBQ Sauce.