Mix the flour and water together and knead it for about 10 to 15 minutes, adding water or flour as (if) needed, until you have a very smooth ball of dough with no cracks in it. Kneading is what develops the gluten. It should bounce back when you punch it.
Put this ball of dough in a bowl large enough to hold it and add enough cold water to cover the ball completely. Let it soak under water for one-half hour at least, preferably one to two hours.
Then begin kneading it under water, kneading out all the starch and being careful to hold the gluten together. Change the water when it gets quite milky from the starch, and keep changing it until the water stays almost clear. The last part of the kneading whould be done in a colander (not a strainer) under running water.
If the dough distintegrates in the kneading-washing you must try another brand of flour.
Cook according to one of the methods given below.
Bring the gluten broth to a boil. Cut the gluten into the size pieces you want (small, large, shredded, etc...) Drop into boiling broth. Cook at least 30 minutes. If possible let cooked gluten soak overnight in the refrigerator. If you simmer very slowly the texture will be more compact. If you boil it more vigorously it will be more spongy.
Oil a loaf pan. Place the raw gluten in the pan and bake at 450F for 45 minutes. The gluten will rise just like a loaf of bread and when done will have a shiny golden brown "skin". Slice the loaf into slices 3/8 inces to 1/2 inches thick. If chunks are desired, cut the slices into cubes or strips. Place the slices in boilng gluten broth and boil for 30 minutes. Use weight if neccessary. If possible let soak overnight.
long slow cooking permits a texture that can be sliced very thin Shape 2 cups of raw gluten into an oval loaf and place it in an oiled loaf pan pour 2 1/2 cups ofgluten broth over the gluten. Cover TIGHTLY with aluminum foil and bake in a 250F oven for 10 hours or overnight-turning the gluten over after 5 hours of baking.
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