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 Review

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.

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