Place 8 cups whole wheat flour in mixer - slowly add 3 to 4 cups water. Mix and knead well for at least 5 minutes (this develops the gluten, very important)
Take dough out of mixer and place in bowl. Cover the dough with cold water and let stand for anywhere between 1 hour and overnight (I cover it with a cloth). This loosens the starch.
Wash out the starch in the sink by kneading the dough under running water.
Before washing:
During the washing, it appears as if it's going to fall apart... keep going
The milky substance is starch. If you had to, you could save it and use it to starch your clothing. Place in water bottle and spray
. Keep rinsing.
After the starch is gone, then you see these small brown pieces... that's the wheat germ... same stuff you buy at the store to put on top of your icecream or yoghurt. You could dry it out on a pan in the oven and store.
You are left with the protein. I lay it down on a cutting board and cut it out like "stew meat" sized pieces. Actually smaller... no bigger than 1 inch cubed.
2. Season the gluten
Savory broth (for light chicken-like color)
1 quart water
1 Tbsp nutritional food yeast flakes (I use Brewer's Yeast)
1/2 tsp salt
1/2 tsp. celery seed
1/4 tsp sage
1/4 tsp thyme
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1/4 tsp garlic powder
1/4 tsp tarragon
1/4 tsp rosemary
1/2 tsp turmeric
2 Tbsp turmeric
2 Tbsp corn oil
1 tsp chicken style seasoning
Combine all ingredients into large cooking pot. Bring to boil. Drop cut pieces of gluten into broth and reduce heat so gluten simmers but does not boil rapidly (rapidly boiling broth produces tough gluten steaks). Simmer gluten in broth for 45 minutes to 1 hour.
See how it absorbs the water! Afterwards I usually dry it out in the oven so it's tougher on the outside, but this day I didn't have as much time...
3. Gluten pot pie: Recipe from "Better Homes and Gardens Cookbook" Substitute Gluten for Chicken...
Pastry for double-crust pie:
2 cups all-purpose (or wheat) flour - 1/2 tsp salt, 2/3 cup shortening or lard - mix until it becomes pieces the size of small peas. Add 6 to 7 Tablespoons cold water (I put cup filled with water and ice, take Tablespoon and start measuring out into bowl of flour mixture) - Divide dough in half.
Potpie:
1 10-ounce package frozen peas and carrots (or fresh)
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup margarine or butter
1/3 cup all-purpose or whole wheat flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram, or thyme, crushed
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk (or 3 T powdered milk and 3/4 cup water)
3 cups cubed cooked seasoned gluten
1/4 cup snipped parsley
1/4 cup chopped pimiento
Prepare pastry: set aside. Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in margarine or butter till tender. Stir in flour; salt; sage, marjoram, or thyme; and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, seasoned gluten, parsley, and pimiento; heat till bubbly.
Roll pastry into a 13 x 9 inch rectangle. Place over the 12 x 7 1/2 x 2 inch bakng dish. Pour in gluten pot pie mixture. Place 2nd rectangle pastry on top. Flute edges of pastry and cut slits in the top for steam to escape. Bake in a 450 degree oven for 12 to 15 minutes or till pastry is golden brown. Serves 6.
Enjoy!
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