1. Cut gluten into strips or shape it into patties.
2. Simmer gluten in broth for 30 min.
3. Drain red gluten. Store white gluten immersed in the broth.
4. Flavored gluten can be refrigerated for approximately 4-5 days, the same length of time as meat. Gluten turns sour when it is spoiled.

Gluten water, starch, and bran can be used in other baking recipes such as bran flakes.

Gluten water can be used to water plants.

Beef Flavoring

1. Mix and bring to a boil:
   • 4 c. water
   • 1 tsp. beef bouillon base, or 3 beef bouillon cubes
   • 1 tsp. soy sauce
   • 1 tsp. seasoned salt
   • dash pepper
2. Add gluten strips and simmer for 30 min.
3. Drain beef gluten if it was made with red wheat.

Chicken Flavoring

1. Mix and bring to a boil:
   • 4 c. water
   • 1 tsp. chicken bouillon base, or 3 chicken bouillon cubes
   • ½ tsp. poultry seasoning
2. Add gluten strips and simmer for 30 min.
3. Store chicken gluten immersed in the broth if it was made with white wheat.

Pork Flavoring

1. Mix and bring to a boil:
   • 4 c. water
   • 1 tsp. ham bouillon base
   • 1 tsp. beef bouillon base
   • 2 tsp. chicken bouillon base
2. Add gluten strips and simmer for 30 min.
3. Store pork gluten immersed in the broth if it was made with white wheat.