28 April 2017 Seitan

Durgan · April 28, 2017

http://durgan.org/2017/April%202017/...20Seitan/HTML/ 28 April 2017 Seitan
A batch of wheat gluten was mixed with juices and made into delicious buns. The buns are soft and chewy and most pleasant tasting. The gluten was purchased at Bulk Barn about $5.50 per pound. It can be made from wheat grains with a bit of effort. Procedure is to add about a pound to a bowl and introduce some liquid. I always have my pressure canned juices available so used them blended with sprouted lentils. This only takes a few minutes. Roll into small buns and place on a buttered tray and bake at 375 for 40 minutes. They swell up and are liked by all. I eat them simply buttered, and find one sufficient. They are high protein reasonably complete.

April 28, 2017	#1
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	28 April 2017 Seitan http://durgan.org/2017/April%202017/...20Seitan/HTML/ 28 April 2017 Seitan A batch of wheat gluten was mixed with juices and made into delicious buns. The buns are soft and chewy and most pleasant tasting. The gluten was purchased at Bulk Barn about $5.50 per pound. It can be made from wheat grains with a bit of effort. Procedure is to add about a pound to a bowl and introduce some liquid. I always have my pressure canned juices available so used them blended with sprouted lentils. This only takes a few minutes. Roll into small buns and place on a buttered tray and bake at 375 for 40 minutes. They swell up and are liked by all. I eat them simply buttered, and find one sufficient. They are high protein reasonably complete.