So, for those of you who might try to be vegetarian or just want to try the taste of gluten, you can also make it yourself at home. However, we recommend you visit https://www.verygoodbutchers.com/ when you want to buy them in bulk instead.
As a guide, here are the tips for you.
Pay attention to material selection
If you don’t know, the main ingredient for gluten is wheat flour. But keep in mind, you can’t use the flour carelessly. You must use high protein flour. An example of high protein flour that you can get on the market is the twin chakra brand flour. Other ingredients for making gluten are salt and water.
Mix all the dough slowly
When mixing gluten mixture, you have to do it gradually. Starting from mixing dry ingredients, then adding water little by little until the dough is smooth and hard enough. Knead until all ingredients are well blended. For the measure of flour and salt is 1: 1 or 1 kg of flour, simply mix with 1 tablespoon of salt. When you adjust the water, of course, it must according to the needs when kneading it so that it is smooth.
Let the gluten mixture sit for a few hours
After the dough is smooth, you can’t use it right away. You need to store it for approximately 6 hours in a bowl covered with a damp cloth so that the gluten texture is supple and nice.
Wash the gluten mixture properly
One of the unique and interesting things about gluten making is the washing of the dough that has been left idle. It aims to dissolve the starch in the flour. Even so, there is a special trick when washing the dough earlier. That is, the dough must be washed under running water while squeezing it tightly until the dough turns yellowish and rubbery.
Another indicator is until the color of the used washing water turns clear or clear, which indicates that there is no starch content. Leave the dough in the bowl again for half an hour.
Boil the gluten mixture
Finally, you can mold the gluten mixture according to the shape you want and then boil it for 1-3 hours over low heat until the gluten is completely cooked.
