Adding flavor? Getting chewy texture? saving time? About to attempt my very first batch! The store was sold out of the good kind so this is solely out of necessity.
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Did you make it? I've seen it made in a long-ago macrobiotic cooking class, but never made it myself. There was and may still be a mix from Arrowhead Mills, but if I recall correctly it was just a very high gluten whole wheat flour, so that the process of washing off the starch is less of a chore.
For 'tips' galore, look for Cooking with the Right Side of the Brain, by Vicki Rae Chelf. It's a throwback to see how apologetic she is, but there is lots to learn there.
Thanks for the tip-off, susan. I did make it and it turned out great. I think I may have over-kneaded the dough a bit before simmering...I really wanted to get a chewy texture...but after I simmered the chunks in my chili and baked it into empanadas everything balanced out perfectly!
Basically the recipe I used was an improvised and embellished version of the one on the side of the Bob's Red Mill vital wheat gluten package.
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