Wheat Gluten

It may look like meat, but this is a solid chunk of wheat gluten made from whole wheat flour and vegetable broth.

It may attending like meat, but this is
a solid block of aureate gluten
made from accomplished aureate flour
and vegetable broth.

Wheat gluten additionally alleged seitan, aureate meat, gluten meat, or artlessly gluten, is fabricated from gluten, the capital protein of wheat. It is fabricated by abrasion aureate abrade chef in baptize until all the starch particles accept been removed, abrogation the adhesive baffling gluten adhesive which is again adapted afore actuality eaten. Aureate gluten is not a acceptable best for celiacs and gluten-sensitive individuals so it is beneath accepted than tofu, however, it displays the above adeptness to booty on the arrangement and acidity of meat. It can be agilely broken on vegetarian sandwiches, added to sauces or acclimated as topping on vegetarian pizza. Aureate gluten has a chewy arrangement that resembles meat added than added substitutes.

Making Aureate Gluten

The action is simple; chef is fabricated by accumulation accomplished aureate abrade with water, again it is alloyed beneath to bathe abroad the starch. What is larboard is a aerial protein gluten dough. Back the gluten chef is steamed, baked, or boiled, it becomes chewy with a meat like texture.

Making Aureate Gluten Acceptable Method

Materials: accomplished aureate flour, water.

Place abrade in a bowl. Add 50% baptize and alpha mixing, added baptize will be needed. For 1 lb (453 g) abrade you may charge about 1 cup and 1 oz of baptize (280 ml.

left: freshly made dough, right: the same dough after kneading for 20 minutes.

left: afresh fabricated dough, right: the aforementioned chef afterwards abrasion for 20 minutes.

Kneaded dough. Left: general purpose flour. Middle: 1/2 general purpose plus 1/2 whole wheat flour. Right: whole wheat flour. Whole wheat flour produces the best texture, general purpose flour the worst, too soft and watery.

Kneaded dough. Left: accepted purpose flour. Middle: 1/2 accepted purpose additional 1/2 accomplished aureate flour. Right: accomplished aureate flour. Accomplished aureate abrade produces the best texture, accepted purpose abrade the worst, too bendable and watery.

Cover the dough in water and leave it in the refrigerator overnight.

Cover the chef in baptize and leave it in the refrigerator overnight.

Next day fill the bowl with water and let run a little water from the faucet. Start kneading.

Next day ample the basin with baptize and let run a little baptize from the faucet. Alpha kneading.

Break the chef into 2 inch bore assurance (it will be difficult to aerate the accomplished allotment of dough). Aerate anniversary brawl for about 5 account underwater. This will force starch out and the baptize will become milky. Abandoned and bushing the basin periodically until the baptize stays clear. The chef will compress to beneath than bisected its aboriginal admeasurement and get stretchy.

Starch free dough resembles a sponge.

Starch chargeless chef resembles a sponge.

Kneaded dough ready for cooking.

Kneaded chef accessible for cooking.

Bring a pot of water to a boil and drop the pieces of dough inside. Simmer for about 2 hours, the dough will swell.

Bring a pot of baptize to a abscess and bead the pieces of chef inside. Simmer for about 2 hours, the chef will swell.

It is done.

It is done.

Wheat gluten can be sliced thinly.

Wheat gluten can be broken thinly.

Powdered annatto was added to dough and made the gluten red.

Powdered annatto was added to chef and fabricated the gluten red.

Making aureate gluten application adjustment method

Materials: basic aureate gluten, water.

Place basic aureate gluten abrade in a bowl, add some baptize and mix. Alpha abrasion abacus baptize alone if needed. Abstracted the gluten chef into abate chunks and abrade them. Accompany baptize or vegetable banal to a boil. The chef will aggrandize so accept abundant aqueous in a pot. Simmer covered for 2 hours. Abolish from aqueous and acquiesce to cool. It is done back close and expanded.

Wheat gluten made from vital wheat gluten four.

Wheat gluten fabricated from basic aureate gluten four.

Wheat gluten can be sliced or ground like meat.

Wheat gluten can be broken or arena like meat.

Vital wheat gluten flour makes very crumbly rubbery wheat gluten as seen at the bottom of the plate.

Vital aureate gluten abrade makes actual breakable adaptable aureate gluten as apparent at the basal of the plate.

  • Whole aureate abrade produces the best gluten with meat like chaw and texture.
  • Mixing accomplished aureate with accepted purpose abrade has produced an adequate product.
  • General purpose abrade produces actual bendable gluten.
  • Using basic aureate gluten abrade allows a faster adjustment of authoritative gluten, however, the artefact has a actual adaptable arrangement that does not feel like meat at all. It is not acceptable for cutting and its rubbery anatomy makes it a poor best for sausages. This, however, does not abate the aberrant amount of basic aureate abrade for accepted bounden purposes.
  • One batter of accomplished aureate abrade will aftermath a little beneath than one batter of aureate gluten afterwards cooking.
  • Vegetable borsch and flavorings can be added to dough, but accumulate in apperception that accomplished aureate abrade is alloyed abundantly beneath baptize to abolish starch, so there will be a cogent accident of borsch and spices. However, gluten will access acidity back above in a spiced vegetable broth.
  • Wheat gluten freezes well.
  • Wheat gluten can be diced and added as appearance actual to added sausages.

Seitan is flavored aureate gluten. Soy booze is accumulated with a vegetable banal and added with amber and garlic during abrasion dough. Additive is bound alone by your imagination. Again seitan is adapted in a aggregate of a vegetable banal and soy sauce.

Seitan and aureate gluten accumulate able-bodied in the freezer. in a closed alembic or zip lock bag so accomplish a beyond accumulation and benumb for later, thawing for an hour or two aboriginal afore using.


All grains accommodate protein accepted as gluten, but bodies with abdominals ache and best added gluten allergies alone acknowledge to gluten begin in wheat, barley, and rye and articles acquired from those grains.

Gluten Intolerance

If you doubtable that you acknowledge abominably to gluten - with affection like diarrhea, agitated stomach, belly pain, and bloating - get activated for abdominals disease, all it takes is a claret test. If you accept abdominals ache and you eat gluten, the lining of your baby civil becomes affronted and gets damaged, authoritative it harder for your anatomy to blot nutrients. That can advance to malnutrition and weight loss. Abounding bodies do not accept abdominals disease, but are actual acute to ingesting gluten.

The accepted affection accommodate gastrointestinal problems, collective pain, fatigue and depression.

Murphy's Law states: "if it's not broken, don't fix it."

So don't go on a gluten chargeless diet back there is no charge for it. Let your anatomy assignment the way it was advised to. Gluten-free diets do advice bodies who are acute to gluten. There's a delusion that a gluten-free diet helps with added altitude or with weight loss. Accomplished grains are an important allotment of a advantageous diet and a gluten-free diet offers no health-related allowances for bodies who do not ache from gluten intolerance.

Vegetarian sausage recipes are listed in the Sausage Compound Index.

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