Delicious Skillet Gluten

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Make Your Own Gluten

There are two ways of making gluten. One is by using gluten flour and the other one is by extracting the gluten yourself by washing.
I will show you both ways of making it, so that if you cannot find gluten flour in your locality, you can still make your own gluten.


Gluten 1-

1 cup whole wheat flour
1/4 cup all purpose flour
1/3 cup Do-Pep or gluten flour
1 tsp. garlic powder
1 tsp. onion powder
Salt to taste
1 Tbsp. sweet paprika powder
Water

In a bowl mix all the ingredients, except the water. Add water cautiously until you have a dough, that is neither too hard nor too mushy. Let rest for awhile while you prepare the cooking broth.

Broth

5 cups water
1 stalk celery
1 medium carrot, peeled and chopped
1/2 sweet pimento, seeded
Salt to taste
1 medium onion, peeled and halved
1 garlic clove, peeled

Bring broth to a boil. Cut your gluten dough in chunks, and drop them into the boiling broth. Let them cook in the broth for 30 minutes. You now have the basic gluten with which you can make a variety of meat-substitutes! You can also eat gluten simply by slicing it and sauteing it in a skillet with a bit of olive oil and lots of onions and peppers.

Here is Another Way to Prepare it-

Prepare a sauce as follows:
Pour some olive oil in a saucepan
Add a few tomato slices,
Some pimento strips
1 garlic clove
1 tsp. sweet paprika powder
Salt to taste
1/2 onion
2 Tbsp. tomato sauce or to taste (optional)
Water (not too much)

When gluten is ready, cut into smaller pieces and cook it in this sauce for about 10 minutes until it soaks up the flavors of the sauce.
Wonderful with potatoes, rice or as a filling for pita and even for a pizza!


Gluten 2-


What exactly is gluten and how to make it?

Gluten is the protein from whole wheat that results when wheat is combined with water and made into a dough, kneaded enough, until it has become elastic, place in a bowl and cover with water. Let it sit for a while (about 1 hour), then take it to your sink and begin the process of washing it, to take out all the starch and the bran in the dough.

To wash the dough, place the bowl under a small flow of water from your tap, squeeze the dough and let the water carry the starch with it as it overflows the bowl, continue to do this until the water is very much clear and you are left with a smaller sized, spongy, somewhat graying ball,
which is the called gluten.Then, you cook it in a seasoned broth to prepare it.

This protein is the base for many packaged and frozen meat substitutes in the market. Learning to make it can be an economical and convenient thing for you.
Even if you purchase meat substitutes, you may want to learn to prepare your own gluten, which you can season to your taste, or you might want to learn the technique on how to make it just in case you run out of what you usually have.

Gluten can be flavored your own way, or you can use vegan seasonings to give it the flavor of chicken, fish, beef, turkey, etc.

You can flatten it for steaks, cut into chunks, grind it for hamburger and use it many other ways.
You can experiment by starting with the basic recipes that we suggest, and add to them the personal twists you want. Learning to make your own gluten can give a boost to your grocery bill, it can liberate your culinary creativity and it can also be very practical for you.

Not recommended for those who are allergic to gluten!

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Sweet "Ricotta"

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Sometimes you just want something easy to spread on your toast and top it with jelly in the morning. This is just perfect! You can also use it to top fruit salads.

1 block tofu, drained and mashed with a fork
3/4 cup almonds
6 to 8 pitted dates
1/2 cup water or less
Pinch salt

Put all the ingredients in a blender, except tofu, adding water conservatively, only to insure the movement of the blender blades, and process till smooth. Scrape into bowl and mix the tofu in. Use as is.
If you would like your ricotta to be less sweet, add salt to taste and reduce the number of dates to just two.

Sweet Ricotta 2 (cooked)
1 block tofu, drained and mashed with a fork
3/4 cup almonds
6 to 8 pitted dates
1/2 cup water or less
Pinch salt
1/2 cup soy milk
1 1/2 Tbsp. cornstarch

Put all the ingredients in a blender, except tofu, adding water conservatively, only to insure the movement of the blender blades, and process till smooth. Scrape into bowl and mix the tofu in. Cook over medium heat for approximately 10 minutes. Let cool. Ready to use!


Ricotta

1 block tofu, drained and mashed with a fork
3/4 cup almonds
Salt to taste
1/2 cup soy milk
1 1/2 Tbsp. cornstarch
1 tsp. lemon juice (optional)

Mash tofu with a fork, mix in the rest of the ingredients. Cook over medium heat for about 10 minutes.

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Spur-of-the-Moment Tasty Strips

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Strips are a popular addition to meals around our home, so they are made with a certain frequency and in many ways. We have already shared some of them with you and here is a new version of them which we hope you will enjoy! These would also make a tasty and easy addition to your Holiday table.

1 cup crooked brown rice
1/2 cup millet cooked to the consistency of rice (please, see package)
1/2 cup quick oats
1 1/4 cups whole wheat flour
3 Tbsp. cornstarch
1/4 cup gluten flour (this ingredient is just for consistency, if you are allergic to gluten, substitute 2 Tbsp. soy flour, and make sure the dough is not too wet.)
1 large red onion, peeled and chopped
1/2 cup minced parsley
1 tsp. sweet basil
1/8 tsp. thyme
1 tsp. sage
3 Tbsp. sweet paprika powder
1 Tbsp. olive oil
Salt to taste
1/4 cup bread crumbs
1/2 cup sweet green peppers, cut into strips
1 tomato, seeded and chopped
1 raw potato, peeled and cubed
1/2 cup water

Put all ingredients in a blender, except the oats and the gluten flour or soy flour, process till smooth.
Scrape into a bowl and add the oats and gluten flour or soy flour, mixing well. The dough should be thick, not runny.
Form patties and cook in an oiled skillet, but not frying it, until golden on both
sides, about 15 minutes each side, making sure it is well cooked so that you can cut it in strips, if desired.

You can serve as is topped with sauce, or cut into strips and top with sauce.

Serves 3

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