Gluten Flour

Our gluten flour is a product of Australia and is derived from wheat. Gluten is a protein found abundantly in the endosperm of wheat that adds stickiness and sponginess to dough. When people cook with whole grains they may not have adequate gluten, and might need to use a bit of pure gluten in order to make breads and other baked goods lighter. Gluten flour in small amounts is added to other whole grain flours. It has become popular in low-carb foods because the removal of starch.It is a fine light tan coloured powder obtained by drying freshly prepared wet gluten separated from high quality Australian wheat flour. It is generally used in bread recipes where you need to boost the  gluten content of theflour being used — flours such as rye so that they can hold yeast gases and rise. Vegans do eat gluten and use gluten flour in their diet. Wheat gluten is commonly used as a meat replacement in Japanese and Chinese dishes.
INGREDIENTS:WHEAT GLUTEN
Suitable for Vegans, GMO Free, Halal, Kosher certified.
Product of Australia(100% Australian)
NUTRITIONAL INFORMATION AVG QUANTITY PER 100g
ENERGY 1670kJ
PROTEIN 71g
FAT TOTAL 5.0g
– Saturated 1.1g
CARBOHYDRATE 15g
– Sugars less than 1g
DIETARY FIBRE less than 1g
SODIUM 80mg

Seitan – easy and quick – meat substitute:
(Makes 500-750g or 2 to 2½ cups)
This is a basic recipe for gluten or seitan.

2 cups vital wheat gluten/gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1 tablespoon nutritional savoury yeast flakes
1¼ cups water or vegetable stock
3 Tablespoons Soy Sauce
1-3 teaspoons Untoasted Sesame Oil or Untoasted Black Sesame Oil (optional)

Add garlic, ginger powder, nutritional savoury yeast flakes to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

Broth:
4 cups water
1/4 cup Soy Sauce
3-inch piece of Dulse, Wakame, Nori or kombu (types of seaweed)
3-4 slices ginger (optional)

Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

Or saute with your favourite sauces e.g. curry, teriyaki, herb, spices, basil, chilli, added to noodles, rice or salads.

Weight: N/A

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Free shipping is provided for orders within Australia over $125; however, this offer is subject to certain conditions. The free shipping option has a weight limit of 20kg per order. If an order exceeds this weight limit, Simply No Knead reserves the right to revise the shipping costs. In the event that the shipping costs exceed 20% of the total order value, Simply No Knead retains the right to terminate the sale.