Discover the delicious world of homemade gluten-free recipes made from scratch. Learn how to create tasty dishes without the gluten.
Mastering the Art of Gluten-Free Baking
Learn how to make gluten from scratch at home by following a step by step process to turn regular flour into a delicious vegetarian protein. While gluten may not be suitable for everyone, it is not necessarily bad for everyone either. This tutorial provides valuable information on how to create this versatile ingredient right in your own kitchen.
Gluten is a key component in many vegetarian and vegan recipes, making it a valuable skill to have for those following a plant-based diet. By learning how to make your own gluten at home, you can have control over the quality and freshness of the ingredient, ensuring that your dishes are tasty and nutritious. This homemade gluten recipe is perfect for those who enjoy cooking from scratch and experimenting with new ingredients.
Homemade Gluten – Crafting the Perfect Dough from Scratch
Welcome back to our channel so today we’ll be in the kitchen we’re going to knead it into a dough and that’s going to cause the gluten to bind within the flour and then we’re going to wash it out and that’s what we’re basically extracting we’re extracting the gluten from the whole.
Wheed flour and we’re going to basically wash in away all of the starch out of it and washing washing washing until basically have just the gluten alone that is left okay so now I’ll be adding the water to our flour and we have to knead this into a very very firm D the firmer the better and the more we need it is.
The more the gluten will bind together and there are some common misconceptions about gluten and is the fact that some persons think that gluten is bad for everyone and that is so not true if you are not gluten intolerant if you’re not sensitive to gluten if you do not have celc disease this is where your body cannot break down the gluten then gluten.
Is fine for you if you’re sensitive to gluten then it means that once you have anything with gluten then you will basically have symptoms of Celia disease it doesn’t mean that you have Celia disease this is a autoimmune disease and we cannot self diagnose or to say oh I had something with gluten so I have celc disease it no it probably just means.
That you are sensitive to gluten okay guys so at this point the flour is well Incorporated it’s a water right now we bind together more so that when you’re washing it out we don’t have it falling apart so much it will still fall apart but it fall apart a little bit less it hold together a little bit more when you let H it to sit so we’ve allowed it to.
Sit for maybe around half an hour hour you can it sit for longer even half a day if necessary and now we’re going to wash it out okay guys so now we’re going to get to washing so we just going to take a piece I usually use a bowl with a cander it’s a little bit easier this start with a piece and then.
You can just basically wash it out the cander is basically to ensure that you know the gluten pieces actually don’t fall out into the water cuz the clander will basically catch it or use a strainer but this one is stainless steel so it makes it easier so basically just squeeze it together and just wash the all the.
Starch out and more than likely you will have to do multiple washes because washing the starch out is not very very easy okay guys so as you can see the gluten is forming already it’s not like a regular dough anymore you can see those fibers that are forming within the dough and all of this is.
Starch you can see all the brand that is inside as well so that’s all of what we’re washing washing out the brand and we’re washing out the starch and we go again a good indication of when it is that you finished washing is when the water is no longer turning white so as you can see the water here is not as.
White as it was on the first wash and you’ll also notice that the dough or would you say the gluten is getting a lot more firmer because as more starch comes out and as more brand comes out the dough will get the gluten will get firmer and firmer as you can see it doesn’t pull apart as easily as before basically turn it in turn it out.
You trying to wash everything out because the start easily washes out but because raising whole it flour the brand laterally will stay trapped within the fibers so we have to basically tear it apart to get all of that brand washed out okay this one is almost pretty much done as you can.
See we’re having some nice fibers forming and I’m putting a good amount of pressure on this that’s our very first piece of gluten that we have here all right so we’ll try to see if we can wash out the rest cuz we have one entire bow left that was probably just a handful of.
D so another misconception about gluten is that it is only found in bread and pasta and that is not true yes those are the two main byproducts of flour it is in a lot of the sauces and the salad dressings that we have a lot most persons they use the gluten for flavoring people generally think that once a product is gluten-free then it is.
Healthier for you but that is not necessarily true because gluten has a lot of flavor and when there is not any gluten in the product what they do is add a lot of salt and sugar to get that flavoring so it’s highly processed okay guys so we are finished basically finished washing out now so as.
You can see this is what we’ve gotten if I put it all together this is the amount that I got I mean it’s a good piece this can serve for a couple days usually do a lot more but for the video today we’ll just do this amount but you can see in comparison we had this bowl full and if you look at it now that’s what we really have left so that’s what I said you have.
To ensure that if you want a lot use a lot of flour to begin with but flour is relatively cheap so it shouldn’t be much of a trouble to get such a delicious vegetarian stable like this one just Bally tear it open as you can see you want it to be as clean as possible see this time I’ll give it a little bit.
On the running water so if anything is there that needs to come out it will come out it’s now time to boil so boiling is going to actually firm the gluten even more and it’s also going to add flavor so I’m going to add some um hot pepper Scotch bunny pepper we’re going to add some.
Rosemary we’re going to add some onions and we’re also going to add a little bit of thyme this is the Velvet Leaf thyme otherwise known as French time French time and also some salt yes we cannot forget the salt that’s actually going to add more flavor than most of the ingredients we just add and we’re also adding.
Some some allp purposed seasoning it’s right now candies is actually I’m going to add some scallion okay so guys now we a rolling boil just going to add our gluten to it guys going to boil it until it is firm so we’re going to try putting a fork in it and if the fork is you know.
Having a little bit of resistance then we know that it’s ready but we shouldn’t have that gum anymore we should just have a sort of meaty texture to it hey guys so we’ve boiled it for maybe around 45 minutes as we said maybe a little bit more um until the water is basically.
Reduced hey guys so this is the gluten I usually fry it and use a sweet and sour sauce or a barbecue sauce look at that there is a meaty texture can I get four babe or three is good three is.
Good okay guys so don’t forget to like share and subscribe and to continue following us on our baking and cooking adventures and don’t forget to watch our vegetarian Journey video
