it states "2 cups raw gluten", which I'm guessing is just the gluten made from rinsing plain old flour.
I have a LOT of vital wheat gluten here and I want to know since its already gluten-ised, how can I get this to the stage where I can sub it into the recipe above?
I'm asking because it would seem the plain raw gluten made from rinsing flour would be virtually flavourless, whereas all the other "gluten" or "seitan" recipes which call for "vital wheat gluten" also include a LOT of other ingredients which would add a lot of flavour and presumably mess up the end result of the recipe I'd like to try.
I hope I'm making myself clear, if not, yikes! Ask and I'll try to clarify.
Gluten Mock Chicken
Another way to try gluten.
SERVES 4 -6 (change servings and units)
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* 2 cups raw gluten
* 1/2 teaspoon ground cumin
* 3 cups water
* 1/2 teaspoon ground coriander
* 1 tablespoon nutritional yeast
* 1/4 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon tarragon
* 1/2 teaspoon celery seed
* 1/4 teaspoon rosemary
* 1/4 teaspoon sage
* 1/2 teaspoon turmeric
* 1/4 teaspoon thyme
* 2 teaspoons corn oil
Divide raw gluten into 8 pieces. Using a meat mallet, pound these pieces into the shape of boneless chicken breasts.
In a saucepan, combine water with all remaining ingredients to form a poultry-flavored broth.
Add raw gluten pieces to broth. Cook gluten in broth over medium heat for 45 minutes without boiling. Slow cooking allows the poultry flavoring to penetrate the gluten. If the broth is allowed to boil, the texture of the poultry pieces will become spongy, but if cooked slowly, it will resemble chicken breasts.
Poultry pieces are best when dipped in batter or flour and then fried in oil.
However, they can be diced or chopped immediately for use in soups or salads.
The poultry broth used in flavoring poultry pieces is an excellent base for soups and gravies.
It can be stored in the refrigerator for a week or longer and used as needed.