Vital Wheat Gluten Flour (091123)

Description

1 Pound package.
Vital Wheat Gluten Flour
i
s also called "gluten flour", "instant gluten flour", "pure gluten flour", and "vital wheat gluten" depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. It is also found in other grains like rye, oats, barley and Triticale.  It retains the gas and steam from baking and
gives structure, elasticity and sponginess to baked goods.
The process in making Vital Gluten Flour keeps the protein and reduces the carbohydrate content making it ideal for low-carb baking.
RECIPE:
UNBEEFY SEITAN STEAKS
Broth Ingredients:
1/3 c Soy Sauce
2  T Vinegar
1/3 c
Maple syrup, Cane Juice Crystals or Molasses*
1/4 c
Asfoetida*
1/4 c
Celery leaf and stalk, dried*
8 c water
1 T
sage*
1 t
cayenne or ginger*
Basic Gluten Mixture Ingredients:
1 c water or milk (or a drop more)
1 t. soy sauce
2-3 T garbanzo bean flour*
2 T
Nutri-yeast*
1/2 T
dried mushrooms*,
ground to powder
1 C
Vital Gluten Flour*
Instructions:
Combine broth ingredients in large soup pot.  The Seitan will expand 2-3x when cooking so you'll need lots of room for it. Bring broth to rolling boil and cover and simmer at reduced heat.
While broth is heating, make gluten mix.  Place water in bowl and sprinkle flour over it. With a fork or hands, quickly mix together til forms a very rubbery mass.  Knead it for 1-2 min, then break it into 3-4 chunks.  Squeeze each chunk over sink to remove excess water and set aside.  When most of the excess water has been squeezed out, knead and pres chunks back together.
Form it into log shape, about 5-6" long 2-3" across.  Slice into 10-12 pcs, and press and flatten each piece to about 1/4" thick.  May be cooked right away, or for best texture, let rest 35 min.
Drop these "steaks" into boiling broth one at a time, stir, cover and reduce heat to med-low.
Simmer small pieces covered for about 35 min, stirring at beginning to prevent sticking to bottom of pan.  Then stir occasionally.  A large single piece may take up to 2-3 hours.  (if when you take off the lid, it pops at you, its supposed to do that)
When finished cooking, drain.  Reserve broth for cooking additional cutlets.  Save and refrigerate (10 days) or freeze (3 months) the broth for future gravies or next batch of steaks.
You can now use the seitan "steaks) in any recipe you like or let them cool and freeze for future use.   Wrap each steak in waxed paper, then into plastic freezer bags.