A kernel of wheat is made up of three parts – the bran, the starch and the gluten which is the protein part of the wheat. Wheat meat is made by separating the gluten from the starch and bran. Once it has been separated, the gluten can be flavored and ground to resemble ground beef and then can be used interchangeably with ground beef.
Wheat Meat Recipe
9 C. whole wheat flour
4 ½ C. tap water
Mix flour with water in a kitchenaid or other mixer and knead on low speed for 10 minutes. Allow to rest for 20-30 minutes. Pour additional tap water over the rested wheat mixture. Place your hands in the water and squeeze the dough until the water is white and starchy. Pour off the water and add more water and continue to squeeze the dough. Continue this practice until the bran and starch is removed and the water is clear.
Allow gluten to rest 10 minutes.
Press out gluten to a ½” thickness on a greased cookie sheet and bake at 350 degrees for 15 minutes.
Remove from cookie sheet and fold to fit into a large bag. Close bag and allow gluten to cool. This will soften the rough texture.
Tear cooled gluten into large pieces. Working in small batches, grind gluten by processing it in a food processor. This can also be done by using a hand or electric grinder. Gluten is now ready to season and use as you would hamburger.
Basic Seasoned Wheat Meat
Serves 4
2 C. ground gluten
3 T. dried minced onion
1 T. seasoning mix of your choice
2 T. wheat flour
2 eggs
3 T. oil
½ tsp. salt or garlic salt
½ tsp. ground pepper
¼ tsp. red pepper flakes, optional
Combine all ingredients. Mix well. Use in the variation desired.
Basic Wheat Meat Variations
Tacos: Spread basic mix onto a greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from over, cool and then break into pieces. Add one can of Rotel diced tomatoes with green chilis and one can of drained red or kidney beans to basic mix. Microwave two minutes to heat and serve with taco shells, lettuce, tomato and salsa.
Meat Balls: Add one tablespoon Worcestershire sauce to basic mix. Form into 1” balls and bake on a greased cookie sheet at 350 degrees for 15 minutes. Mix with the sauce of your choice and serve over rice.
Spaghetti: Spread basic mix onto a greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from oven, cool and then break into pieces. Add one jar of spaghetti sauce to the basic mix or add the basic mix to your own homemade sauce. Heat through before adding to cooked pasta.
Lasagna: Prepare sauce as for spaghetti. Layer noodles, sauce and cheese. Bake 45-50 minutes at 350 degrees.
Meat Loaf: Prepare as for meat balls except pour mixture into a greased loaf pan and bake at 350 degrees for 40 minutes. Top with ketchup and serve.
Bran from Gluten
To use the bran left from rinsing the gluten, save the water used in rinsing process. Allow to rest on the counter in a clear container for two hours. By this time the solution will have divided into three parts – water, starch and bran. Pour off the water and starch until only the bran is left. Place the bran in the refrigerator in a clear container. The next morning, more water will have collected on the top. Pour this off and allow to sit a little longer. Pour the rest of the water off and you will now have thick bran that can be used in a variety of ways.
Raisin Bran
1 scant cup of thick bran left from making gluten
2 T. sugar
½ tsp. salt
Mix ingredients and pour onto a greased baking sheet. Tilt the sheet to form a very thin layer. Bake at 300 degrees for 15 minutes. Remove dried bran from sheet while warm. Allow to cool. Break into small pieces and mix with raisins for raisin bran. Keep in an airtight container for one week.
Bran Muffins
Cream Together:
½ C. vegetable oil
1 ¼ C. honey or sugar
2 eggs
Add and Mix well:
1 T. baking soda
1 tsp. salt
2 C. buttermilk
1 ½ C. thick bran from making gluten
3 ½ C. whole wheat flour
2 C. optional additions such as dried fruit or well drained crushed pineapple
Glaze
3 T. granulated sugar
3 T. brown sugar
3 T. shortening
2 T. corn syrup
2 Tsp. water
Mix into a paste.
Drop 1 T. glaze into each muffin compartment before adding 3-4 T. muffin mixture. Bake muffins in greased pans at 350 degrees for 15-20 minutes. This makes 6 ½ C. batter which will make approximately 24 – 30 muffins. The mixture can be kept in the refrigerator and used as needed.
Starch
The starch can be used as a substitute for corn starch and is just as clear when cooked. However, it is difficult to separate from the water. This is done by pouring off the water into another clear glass container separate from the bran. Allow to settle overnight and pour off water until only the thick starch remains. The starchy water can be used together when making breads.
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