Our Gluten Flour is a product of Australia and is derived from wheat. Gluten is a protein found abundantly in the endosperm of wheat that adds stickiness and sponginess to dough. When baking with whole grains the products may not have adequate gluten, adding small amounts of pure gluten can assist with making these baked goods lighter. Gluten Flour is a fine light tan coloured powder, obtained by drying freshly prepared wet gluten separated from high quality Australian wheat flour. It is suitable for Vegetarian and Vegan diets. Wheat gluten is commonly used as a meat replacement in Japanese and Chinese dishes. INGREDIENTS:WHEAT GLUTENSuitable for Vegans, GMO Free, Halal, Kosher certified.Product of Australia(100% Australian)NUTRITIONAL INFORMATION AVG QUANTITY PER 100gENERGY 1670kJPROTEIN 71gFAT TOTAL 5.0g– Saturated 1.1gCARBOHYDRATE 15g– Sugars less than 1gDIETARY FIBRE less than 1gSODIUM 80mg Seitan – easy and quick – meat substitute:(Makes 500-750g or 2 to 2½ cups)This is a basic recipe for gluten or seitan. 2 cups vital wheat gluten/gluten flour1 teaspoon garlic powder1 teaspoon ground ginger1 tablespoon nutritional savoury yeast flakes1¼ cups water or vegetable stock3 Tablespoons Soy Sauce1-3 teaspoons Untoasted Sesame Oil or Untoasted Black Sesame Oil (optional) Add garlic, ginger powder, nutritional savoury yeast flakes to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times. Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes. Broth:4 cups water1/4 cup Soy Sauce3-inch piece of Dulse, Wakame, Nori or kombu (types of seaweed)3-4 slices ginger (optional) Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point. Or sauté with your favourite sauces e.g. curry, teriyaki, herb, spices, basil, chilli, added to noodles, rice or salads.
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