Place the raw gluten on a well-oiled cookie sheet.
Using your hands and/or a rolling pin, flatten the gluten out to a slab that is about 1/2 inch thick.
Bake at 350 deg for about 15 minutes.
Remove the gluten from the oven and from the cookie sheet. Fold it in half and cover it with a large inverted bowl. Let the gluten stand, covered, for about 10 minutes to soften the crust.