Gluten contains approximately 75% protein and is an excellent meat substitute. The addition of beans makes it a complete protein.

Making White Gluten

White gluten works best for “chicken.”

1. Combine and knead until gluten is well-formed:
   • 6½ c. white-wheat flour
   • 3 c. water
2. The gluten must be strong! Pinch the dough and your earlobe!
3. Cover the dough with water and let it sit for 20-30 min.
4. Set a colander in the sink. Break off a piece of dough that will fit in your hand and work the dough under a trickle of warm running water to rinse out the starch.
5. The dough will feel like it is falling apart right before it begins to adhere together—don’t give up too soon! You do not need to rinse out all of the bran. (Bran feels gritty.)
6. Drain in a colander for 30 min.
7. Makes approximately 2 lbs. gluten.
8. Go directly to the flavoring steps.

Making Red Gluten

Red gluten works best for “beef.” It is more fragile and requires additional steps.

1. Combine and knead until gluten is well-formed:
   • 6½ c. red wheat flour
   • 3 c. water
2. The gluten must be strong! Pinch the dough and your earlobe!
3. Place the dough in a plastic bag and refrigerate for 8 hours.
4. Set a colander in the sink. Break off a piece of dough that will fit in your hand and work the dough under a trickle of warm running water to rinse out the starch.
5. The dough will feel like it is falling apart right before it begins to adhere together—don’t give up too soon! You do not need to rinse out all of the bran. (Bran feels gritty.)
6. Drain in a colander for 30 min.
7. Makes about 1 lb. gluten.
8. Bake in 2 greased, baby loaf pans at 350° for 30 min.
9. Basic gluten can be refrigerated up to 2 weeks or frozen indefinitely.
10. Go to the flavoring steps.