Madhur Jaffrey Cookbook
How To Make Fried and Baked Wheat-Gluten Balls
Page 213
Cuisine: Asian | Course Type: Soups and Stews
(1 review)
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Recipe Reviews
The Ducks Guts from Melbourne, Vic
If I can't find fresh gluten at the asian shops, or gluten flour in the supermarket, I use this recipe to make it out of ordinary bread or white flour. Good detailed instructions. I always bake them or simmer in meat stock, rather then deep-fry, just to minimise the calories. I've seen it in other books as seitan.
Just a warning, if you do simmer it, it expands to an astonishing degree.
(edited 7th February 2011) (0) comment (1) useful
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