gluten flour?
Posted by sharkie on Nov 25, 2009 · Member since Aug 2009 · 215 posts
So, I bought this stuff today called "gluten flour," assuming it was what I needed to make seitan. But, when I tried it tonight, things didn't work the way I thought they would (I did bake it rather than boil, but still the texture was not like anything I've had before). I was following the recipe laid out in the "seitan cooking school" recipe-thingy, and it was difficult to get it to stretch and mold...
Did I buy the wrong stuff? And if so, what can I use the stuff I bought for? I still have a cup or two of it left.
I use vital wheat gluten to make my seitan and it always comes out well. You boil it first, -then- bake, fry, whatever to prepare it for eating.
Where did you get it? I have seen bags of "gluten flour" at Chinese grocery stores that are actually flour with extra gluten, rather than vital wheat gluten. So it's more like bread flour than anything.
If that's the case, you can still make seitan, but you have to rinse off the starch several times before it can be seitan.
I got it at a Rainbow Foods, in a bulk bin. Maybe, yeah, it was just some weird variety of regular flour. In which case I'll offer it to my brother for bread making and I'll just get some real vital wheat gluten...
Thanks!
u gotta try this recipe:
"Beef" Teriyaki Stir Fry
http://vegweb.com/index.php?topic=28923.0
first time making seitan and have perfected it since... u gotta try it... so easy! this is how i have learned what the texture of the dough should be like
I have botten the gluten flour from Rainbow thinking they just meant vital wheat gluten...it wasn't the same, my typical seitan (boil method,) didn't turn out. I could tell right away because with vital wheat gluten it got so stretchy it was hard to expand it. So don'i give up on seitan, it is so worth it and yummy, local health food stores usually have vital wheat gluten in their bulk bins!