Quick & Easy Homemade Gluten

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Gluten or Seitan is the protein part of whole wheat flour. The traditional way of making it is to make a dough and then wash out the starch. With what is left, simmer in a flavored broth. It is pretty interchangeable with tofu in recipes such as stir fries. Slicing it into very thin pieces and sauting is also very yummy. I then use it in sandwiches. This is much less expensive than buying in the store and you can adjust the texture and taste to suit you. It also freezes well I understand.”

Ingredients Nutrition


  1. Stir gluten flour& water together, adding more water if necessary.
  2. You want a nice thick dough.
  3. Knead to get the gluten elastic and squeeze out the excess water.
  4. (I do this right in the bowl I mixed it in, or a colander would work to drain off the water.) Break in small (1") pieces and simmer in a vegetable broth at least 1/2 hour.
  5. Note: The longer you knead and simmer the gluten, the tougher it will become, so you can pick your own texture.
  6. This recipe is a lot simpler than the"old-fashioned" way!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a