HOW TO MAKE GLUTEN (Philippines Style)

Quite a number of the recipes in this book call for the use of gluten. Gluten is a substance occurring naturally in wheat. When extracted and cooked with appropriate protein-rich food, it has the consistency of some types of meat and can thus form an excellent substitute for flesh in the diet, especially when complemented with other foods.

To make your own gluten, mix 8 cups of gluten flour (white bread flour is the most common source in the Philippines) with 2 1/2 to 3 cups of water to make a stiff dough. Form into a ball and knead well. Let stand underwater for at least 1/2 hour, or overnight if possible. Wash out the starch by kneading with the hand in the water, being careful to keep the dough together. Pour off the starchy water frequently and continue washing until the water is almost clear. The starch itself can be used in cooking or other household tasks.

The lump of gluten should next be sliced into chop-let size pieces, 1/2 inch thick and 4 or 5 inches square. Cook for one hour in salted water. Seasonings may be added to the water, such as onions, soy sauce, and a yeast extract as Vegex or Marmite. Refrigerate or freeze gluten until needed.

How To Measure

Liquids. Use Liquids measurig cup(with the 1-cup mark below the rim) to prevent spilling. Pour into 1 cupon level surface, have measuring line at eye level, to be sure of exact measuring.