Seitann, a "new" meat substitute from gluten free wheat:
http://www.huffingtonpost.com/...

Actually most interesting. Apparently wheat gluten is does not have all the essential human amino aids. Lysine is missing but is available in lentils. So using blended sprouted lentils as mixing liquid probably makes a complete human protein. Many ways to cook and spice up. I will play with it. At first using bulk food gluten then making my own from my Red Fife wheat kernels.

http://durgan.org/2017/April%2... 21 April 2017 Seitan
Wheat gluten, also called seitan, wheat meat, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.

First attempt at processing wheat gluten. Due to not containing all the human amino acids the gluten was mixed with blended lentil sprouts to add lysine. The gluten, purchased from Bulk Barn, was mixed, cooked in the oven at 400F for 45 minutes in a Dutch oven. The taste assumes the mixed ingredient flavors. It has a chewy texture. There are many ways of ingesting and forming and this is an experiment which will be expanded. The gluten will be made at home using Red Fife wheat kernels put through a flour mill.

Except for a very few people, gluten is a good source of some very valuable proteins. When I bake bread I always add extra gluten. This makes people who eat my bread tell me this is the best bread they have ever tasted. From what I have read, those who are not gluten sensitive who eat gluten free are endangering their health. They are also liable to weight gain because of the sugars put into gluten-free foods. Eat more gluten.

http://durgan.org/2017/April%2... 21 April 2017 Seitan
Wheat gluten, also called seitan, wheat meat, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.

First attempt at processing wheat gluten. Due to not containing all the human amino acids the gluten was mixed with blended lentil sprouts to add lysine. The gluten, purchased from Bulk Barn, was mixed, cooked in the oven at 400F for 45 minutes in a Dutch oven. The taste assumes the mixed ingredient flavors. It has a chewy texture. There are many ways of ingesting and forming and this is an experiment which will be expanded. The gluten will be made at home using Red Fife wheat kernels put through a flour mill.