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Raw Gluten
Raw Gluten is a modern British recipe for a classic method of extracting raw gluten from whole-wheat bread flour ready to make seitan. The full recipe is presented here and I hope you enjoy this classic British version of: Raw Gluten.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
10
Rating: 
Tags : Vegetarian RecipesBritish Recipes
Gluten is the base ingredient for making
Seitan, the vegetarian meat substitute.
Ingredients:
1kg whole-wheat bread flour
750ml water
Method:
Pour the water into a bowl. Add about 400g of the flour and mix thoroughly. Beat the dough for about 100 strokes, or until it becomes completely elastic. Gradually add enough of the remaining flour to bring the mixture together as a kneadable dough.
Turn the dough onto a generously-floured work surface then knead in enough additional flour so that the dough is no longer sticky. Knead vigourously for about 20 minutes, or until the dough becomes very smooth and elastic. If you want to check that the dough has been kneaded sufficiently break a small piece and wash it. If the starch washes away, leaving the elastic gluten behind, then you are done. Just remember, the more you knead the dough the more gluten you will release from the flour.
When done, you will need to wash the dough. Fill a large bowl with water (at room temperature). Place this bowl in the sink then place the kneaded dough in the bowl. Work the dough by rubbing it and squeezing between your hands (use a motion similar to that you would use for washing clothes). Don't worry if the dough falls apart at this stage, as it will come back together as you continue washing.
When the water in the bowl becomes cloudy pour it through a colander. Fill the bowl with water once again then repeat the squeezing and rinsing process until the water is practically clear and the dough comes to resemble a large, elastic, wad of chewing gum. This is your raw gluten and you can use this to make seitan.
