*  Exported from  MasterCook  *
                                 RAW GLUTEN
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7       c            Whole wheat bread flour
    3       c             -- water
    Pour the water into a large bowl. Add about 3 cups of
   the flour and mix well. Beatthe dough for about 100
   strokes, or until it becomes elastic. Gradually add
   enough of the remaining flour to make a kneadable
    Turn the dough out onto agenerously floured surface
   and knead in enough flour to make a firm and nonsticky
   dough. Knead the dough vigorously for 20 minutes. If
   kneading becomes too difficult for you, try pounding
   the dough with a rolling pin or with your fists.
    Continue kneading and/or pounding the dough until it
   becomes very smooth and elastic. To make sure that the
   dough is kneaded enough, break off a small piece and
   wash it. If it is sufficiently kneaded, the starch
   will wash away, leaving the elastic gluten.
    The next step is washing or rinsing the dough. Fill a
   large bowl with room-temperature water (use the same
   bowl you used to mix the dough). Place the bowl in the
   sink and place the dough in the bowl. Work the dough
   by rubbing it and sqsueezing it between your hands
   with a motion similar to that of washing clothes.
    Don't worry if the dough falls apart, because it will
   come back together as it is washed.
    When the water becomes very cloudy, pour (with the
   dough) through a colander. If you want to save the
   starch water, place an empty bowl under the colander
   to catch it. Repeat this squeezing and rinsing process
   until the rinse water is practically clear and the
   dough resembles a large, elastic wad of chewing gum.
    You now have raw gluten.
    Use the raw gluten to make seitan.
    Makes  1 1/2 to 2 cups
    from the files of DEEANNE
                    - - - - - - - - - - - - - - - - - -