Instructions: 1. Pour the water into a large bowl. Add about 3 cups of the flour and mix
well. Beat the dough for about 100 strokes, or until it becomes elastic.

Gradually add enough of the remaining flour to make a kneadable dough.

2. Turn the dough out onto a generously floured surface and knead in enough
flour to make a firm and nonsticky dough. Knead the dough vigorously for 20
minutes. If kneading becomes too difficult for you, try pounding the dough
with a rolling pin or your fists.

3. Continue kneading and/or pounding the dough until it becomes very smooth and elastic. To make sure that the dough is kneaded enough, break off a small
piece and wash it. If it is sufficiently kneaded, the starch will wash
away, leaving the elastic gluten.

4. The next step is washing (rinsing) the dough. Fill a large bowl with room-temperature water. Place the bowl in the sink and place the dough in
the bowl. Work the dough by rubbing it and squeezing it between your hands
with a motion similar to that of washing clothes. Dont worry if the dough
falls apart, because it will come back together as it is washed.

5. When the water becomes very cloudy, pour it (with the dough) through a

collander...Repeat this squeezing and rinsing process until the rinse water
is practically clear and the dough resembles a large, elastic wad of chewing
gum. You now have raw gluten.

Use the raw gluten to make seitan...

Ill send the recipe for the seitan in another post.

Suse

Yeild: 1.5-2 cups
Time: 45 min.

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