Sunday, June 13, 2010

Basic Wheat Meat

10 c Flour*
5 c Cold water (approximate)

*Use wheat flour for beef and other red meats; white flour for chicken, shrimp, or other light meats.

Combine flour and water in mixer. Using dough hook, knead for 5 minutes. It should be the consistency of bread dough.

Cover bowl with plastic wrap or a towel to keep the dough from drying out and let rest in the fridge for a minimum of 20 minutes. If desired it can be covered with cool water and left in the fridge overnight.

After the dough has rested, divide into 1/4ths and work with one portion at a time, keeping the remainder covered as you work. Place a piece of the dough in a strainer which is placed in a large bowl of cold water. While keeping the dough immersed at all times, stretch and compress the dough to wash out the bran and starch. The volume of the dough will diminish considerably during this process but keep your dough in one lump. In a few minutes of working your dough, it will begin to resemble over chewed bubblegum in texture. Kind of like pulling apart a well chewed piece of Hubba Bubba :)

Rinse the now rubbery glob of gluten in a fresh bowl of clean water and leave it under water while you repeat the process with the remaining 3 pieces of dough. This is a picture of all my dough completely washed.

You should NOT throw out the water you used to wash your dough. Instead, pour it into a gallon+ pitcher and place in the fridge overnight. If it is allowed to sit it will divide into 3 distinct layers. The top layer of clear water can then be poured off and used to water houseplants, pets, or used to mix your powdered milk, or make bread with it, etc. In this picture you can see mine has not yet completely separated.

The second layer is starch. It can be used to thicken gravies, stews, sauces, etc. Just use 4-7 Tbls of raw starch for every 2 cups of liquid in your recipe. Be aware, however, that the starch will only remain good for about 2 days in your fridge. To store it longer, place in the freezer.

The final layer is bran. Rinse the bran using a strainer and cheese cloth. It will stay good, when well rinsed, 4-6 days in the fridge. To keep it longer you need to freeze it or powder it. I used it immediately to make bran muffins, but you can also use bran to make bran flakes for cold cereal.

So, in your bowl with clean water, you now have your raw wheat meat, or gluten, which can be used to make ground beef, roasts, chicken chunks, shrimp, etc. depending on how you prepare it. Look for other recipe posts of mine to find more recipes for the preparation of specific meats.


  1. I did a class on wheat and wheat meat was one of the things I did. I had only seen it done in the 70's so I didn't know for sure how to do it, so the week before the class I tried twice, and each time more of the wheat went down the drain than not! I hated the fact I was starting out with 10 cups of wheat and it went to a couple. Most seemed to go down the drain. I like your method so you can save the stuff, since I felt my process was ridiculous! So I cut the process down in half and washed the wheat only briefly. You can see my method on my blog and then I made snacks out of it as well as an enchilada dish. That worked great. And I am much happier knowing that either if I do it your way or my way, there won't be a total waste of stuff down the drain!

  2. I read your blog on it before I tried this actually :) You do lose a lot of volume no matter what because you have to wash out the bran and the starch. It's worth it though if you save the bran and use it to make other things.