Mix the gluten with the liquid. This will make a very stiff rubbery dough, which will get quite hard to handle, it needs to be kneaded well though. Roll into a ball and leave covered in the bowl for 1 hour. Slice the gluten into thick steaks and put into a large pot filled with boiling water. The steaks will need to simmer for about 1/2 hour. Drain the steaks, and press the excess water out of them. These steaks can be sliced up to go into stirfrys, or I have minced them in the food processor and used instead of mince. Because they are made with the y in the actual dough, they blend into food much better than most seitan, and are very tasty. (My SO cooked a lasagne using gluten mince for his parents (meat and 2 veg types) and they simply would not believe that it was vegetarian!) The steaks keep in the fridge for about a week, and freeze quite well.