Seitan

[Durgan]

Seitann, a "new" meat substitute from gluten free wheat:
http://www.huffingtonpost.com/entry/what-is-seitan_us_58ed26a8e4b0ca64d919f55c Here’s The Deal With Seitan, The Health Food That Sounds Straight From Hell

 

[Durgan]

http://durgan.org/2017/April%202017/21%20April%202017%20Seitan/HTML/ 21 April 2017 Seitan
Wheat gluten, also called seitan, wheat meat, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.

First attempt at processing wheat gluten. Due to not containing all the human amino acids the gluten was mixed with blended lentil sprouts to add lysine. The gluten, purchased from Bulk Barn, was mixed, cooked in the oven at 400F for 45 minutes in a Dutch oven. The taste assumes the mixed ingredient flavors. It has a chewy texture. There are many ways of ingesting and forming and this is an experiment which will be expanded. The gluten will be made at home using Red Fife wheat kernels put through a flour mill.

 

[Durgan]

http://durgan.org/2017/April%202017/23%20April%202017%20Making%20Seitan/HTML/ 22 April 2017 Making Seitan
Red Fife whole wheat grains were ground to flour in a Whisper Mill. One liter of wheat was mixed with water into a stiff dough and allowed to sit under water for at least six hours. The object is to separate the gluten from the ball of dough.

How To Make Seitan from Whole Wheat Flour https://eatingrules.com/how-to-make-seitan/

After the seitan has soaked for six hours or overnight it is further processed. The ball is kneaded under cold water and drained often until the liquid is clear. A ball of sticky gluten will form. When draining a screen with large holes should b used since some gluten may be lost at the beginning of the process. Squeeze and work the gluten until fairly firm. It is ready to be utilized, using one of the various recipes.

I mixed my gluten with a lentil smoothie juice and thickened with store bought powdered gluten. It s probably possible to dehydrate the gluten and make a home powder, but bulk gluten s expedient.My method is to cook the seitan in an open pan in the oven at 375F for 45 minutes. This make little soft loaves that are very nourishing and filling, snacks or an adjunct to a meal.