Ground Seitan
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 Raw gluten recipe

Preparation

1 Place the raw gluten on a well-oiled cookie sheet. 2 Using your hands and/or a rolling pin, flatten the gluten out to a slab that is about 1/2 inch thick. 3 Bake at 350 deg for about 15 minutes. 4 After 15 minutes or more of baking, the gluten should begin topuff up and form air pockets. Poke these bubles with a fork to let the air escape and allow for more even cooking. Bake the gluten for 15-20 minutes more. 5 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. 6 Tear or cut the baked gluten into pieces and place it in the food processor. Briefly grind it to obtain a ground-beef-like texture. If you prefer, you may run the gluten through a meat grinder instead of a food processor.

About


Use the ground seitan to make Ground Seitan Mix. Or use it in any recipe that is traditionally made with ground beef.