Hi everyone,

Yesterday, I discovered that one could extract wheat protein (gluten)
from flour quite easily.
The process is decribed in all recipies for Seitan, a Japanese meal.

I did it with whole wheat flour, but I'm on my way to buy the right kind
of wheat (I don't know the english words, but in french the most 'high
in gluten flour' is called hard wheat flour, opposed to regular soft
wheat flour). What I call hard wheat flour is the flour used by bakeries
to make bread. They are also used to make traditionnal pasta precisely
because they contain more protein, thus eliminating the need of eggs in
the recipie.

I'd like to know if any of you made tasy recipie with Seitan, or used a
gluten loaf in another way than seitan. Any experience is welcome.

btw, is sweetened seitan a good idea ?
As it take quite a long time to make, I would like to waste too much of it.

Thanks.

H u ey