Creating Wheat Gluten at Home

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Homemade Wheat Gluten

Vital Wheat Gluten Dough

Seitan

Creating Homemade Wheat Gluten

Vital Wheat Gluten Dough

Seitan Recipe

Homemade Wheat Gluten

Vital Wheat Gluten Dough

Seitan Recipe

Step aside, tofu—wheat gluten offers another plant-based protein option that can enhance your snacks and meals. Crafting gluten at home requires just whole wheat flour and water. Alternatively, you can prepare dough using vital wheat gluten, which is readily available in stores. Utilize either homemade or store-bought wheat gluten to prepare seitan, a protein-packed vegetarian favorite.

Required Ingredients

Homemade Wheat Gluten

9 cups (1350 g) whole wheat flour
3 c (710 mL) cold water

Vital Wheat Gluten Dough

1 cup (128 g) vital wheat gluten
3 US tbsp (28 g) yeast
¹⁄₂ c (120 mL) vegetable broth
¹⁄₄ c (59 mL) liquid amino acid
1 US tbsp (15 mL) olive oil
1½ tsp (4.2 g) minced garlic

Seitan

4 c (950 mL) vegetable broth
4 c (950 mL) water
¹⁄₄ c (59 mL) tamari

Makes 3 servings (requires 1 lb (0.45 kg) of dough)

Procedure

Creating Homemade Wheat Gluten

Combine the flour and water to form a dough. Take a large mixing bowl and measure out 9 cups (1350 g) of whole wheat flour. Pour 3 c (710 mL) of water into the flour to help create a firm dough. Knead the mixture together manually or with a stand mixer until a large dough ball forms.

This step involves extracting the gluten from the dough, leaving behind only the gluten.
You might need to divide this process into batches.

Soak the dough in cold water for 4-8 hours. Place the dough in the same mixing bowl, completely covering it with cold water. Allow the dough to soak for a minimum of 4 hours in your kitchen.

This soaking period encourages gluten development within the dough.

Rinse the dough until the water runs clear. Position the bowl in the sink and drain off excess water. Turn on the tap and pour cold water over the dough while kneading it with your hands. Continue rinsing until the water appears clear rather than cloudy. During this process, the dough will gradually shrink in size.

The objective is to remove everything except the gluten from the dough.
This typically takes about 10 minutes to complete.

Let the dough soak in cold water for a few minutes and then drain. This allows the gluten to firm up after rinsing, making it easier to handle. After soaking the dough thoroughly, transfer it to a mesh sieve to remove any excess water.

Placing the sieve over a bowl helps collect the remaining water.
This recipe yields approximately 1 lb (0.45 kg) of seitan. Typically, 12 oz (340 g) of whole wheat flour yields 5 oz (142 g) of wheat gluten.

Divide the dough into small pieces for making seitan. Use kitchen scissors to cut the dough into small, dumpling-sized pieces. Continue until you have cut the entire dough ball into pieces suitable for cooking!

You can also tear the dough apart by hand if preferred.
Use only 1 lb (0.45 kg) of dough for this purpose.

Vital Wheat Gluten Dough

Combine vital wheat gluten, yeast, liquid amino acid, and broth to form a ball. In a mixing bowl, add 1 cup (128 g) of vital wheat gluten and 3 US tbsp (28 g) of yeast. Mix in ¹⁄₂ c (120 mL) of vegetable broth and ¹⁄₄ c (59 mL) of liquid amino acid to achieve a dough-like consistency. Add 1 US tbsp (15 mL) of olive oil and 1½ tsp (4.2 g) of minced garlic for extra flavor.

Nutritional yeast in powdered form is suitable for this recipe.
The minced garlic enhances the dish's taste.

Knead the dough until it becomes elastic. Using your hands, work the dough until it forms a firm, elastic ball. Once the dough reaches a rubbery texture, you can take a break from kneading.

Work the dough and allow it to rest. Knead the dough thoroughly by hand, giving it at least 24 kneads. Then, let it rest for up to 5 minutes. After that, knead it another dozen times and let it rest for 10 minutes.

Wetting your hands will make handling the dough easier.
Kneading and resting the dough helps activate and relax the gluten, making it more manageable for shaping.

Divide the dough into 3 equal portions. Place the dough on a clean, flat surface such as a cutting board. Then, use your hands to split it into 3 equal pieces.

If desired, you can divide the dough into 6-8 smaller pieces instead.

Flatten each piece of dough into a patty about ¹⁄₂ inch (1.3 cm) thick. Use your hands to press down on each portion of dough, shaping it into a patty. Ensure that each patty is approximately ¹⁄₂ inch (1.3 cm) thick for optimal cooking.

Seitan Recipe

Bring vegetable broth, tamari, and water to a boil in a large pot. Place a large pot on the stove and add 4 c (950 mL) of broth and 4 c (950 mL) of water. These will serve as the cooking liquid for your wheat gluten. To enhance the flavor, stir in ¹⁄₄ c (59 mL) of tamari, a Japanese soy sauce. Heat the mixture over high heat until it reaches a boil.

Add the wheat gluten dough to the boiling water, leaving the pot slightly uncovered. Gently place your dough patties or pieces into the boiling liquid. Once all pieces are in, tilt the pot lid slightly to allow steam to escape.

Using tongs can help you transfer the gluten without getting splashed by hot water.

Reduce the heat to low and let the patties simmer for 1 hour. Cooking seitan takes time, so the broth doesn't need to boil vigorously. Flip the gluten pieces occasionally for even cooking. Set a timer for 1 hour and simmer until done.

Simmer for at least 45 minutes for well-cooked seitan.

Allow the patties to cool for 15 minutes before serving. Turn off the heat and move the pot to a cooler spot. Let the seitan and broth mixture cool for a few minutes before serving. Serve and enjoy your wheat gluten!

If there are leftovers, store them in a container submerged in the broth.

Tips

You can either cut your wheat gluten into small pieces or shape it into patties—it's up to you!

Warnings

When a recipe specifies wheat gluten powder, it's advisable to use the actual powder for better integration with other ingredients.

Things You'll Need

Homemade Wheat Gluten

Bowl
Cold water
Mesh sieve
Kitchen scissors

Vital Wheat Gluten Dough

Bowl

Seitan Recipe

Large pot

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Frequently Asked Questions

What ingredients do I need to make homemade wheat gluten?

To make homemade wheat gluten, you'll need 9 cups (1350 g) of whole wheat flour and 3 cups (710 mL) of cold water. These two ingredients will help you create a firm dough.

How can I extract gluten from dough effectively?

To extract gluten from dough, knead the whole wheat flour and water mixture into a dough, then soak it in cold water for 4-8 hours. Rinse the dough until the water runs clear, leaving only the gluten.

Is it possible to prepare seitan using vital wheat gluten?

Yes, you can prepare seitan using vital wheat gluten. Simply combine it with yeast, vegetable broth, liquid amino acids, olive oil, and garlic to create a flavorful dough for cooking.

How do I ensure my seitan is cooked evenly?

To ensure even cooking of seitan, simmer the gluten pieces in a mixture of vegetable broth and water for about one hour, flipping them occasionally to ensure consistent texture and flavor.

Can I store leftover seitan, and if so, how?

Yes, leftover seitan can be stored submerged in its cooking broth in a container. This helps maintain its moisture and flavor, making it ready for future meals.

What is the recommended method for shaping wheat gluten dough?

You can shape wheat gluten dough by dividing it into small pieces or flattening it into patties about 1/2 inch thick. This method ensures even cooking and enhances texture.