INGREDIENTS

INSTRUCTIONS

Place the raw gluten on a well-oiled cookie sheet.
Using your hands and/or a rolling pin, flatten the gluten out to a slab
that is about 1/2 inch thick.
Bake at 350 deg for about 15 minutes.
After 15 minutes or more of baking, the gluten should begin topuff up and
form  air pockets. Poke these bubles with a fork to let the air escape and
allow for more even cooking. Bake the gluten for 15-20 minutes more.
Remove the gluten from the oven and from the cookie sheet. Fold it in half
and cover it with a large inverted bowl. Let the gluten stand, covered, for
about 10 minutes to soften the crust.
Tear or cut the baked gluten into pieces and place it in the food
processor. Briefly grind it to obtain a ground-beef-like texture. If you
prefer, you may run the gluten through a meat grinder instead of a food
processor.
Use the ground seitan to make Ground Seitan Mix. Or use it in any recipe
that is traditionally made with ground beef.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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