Total Calories: 520
Yield: 3 1/2 cups
1. Place the raw gluten on a well-oiled cookie sheet and flatten it out with your hands to a 1/2-inch thick slab. If the gluten keeps springing back to its original shape, let it rest for 5 to 10 minutes. This should make it easier to flatten out.
2. Bake the gluten in a 350°F for about 30 minutes or until it has a crisp golden-brown crust. (After baking for 15 minutes, it will begin to puff up a bit. It may also bubble and form air pockets. If it does, poke the bubbles with a fork to release the air and allow for more even cooking.)
3. Remove the baked gluten from the oven. Fold it in half, cover with a large inverted bowl, and let sit for 10 minutes. This will soften the crust as it cools.
4. Tear the gluten into pieces and place in a food processor. Process until the mixture has a texture like ground beef.
5. Use the ground seitan immediately, or refrigerate in an airtight container for three to four days. To freeze, place small recipe-size portions in an airtight container for up to two months.
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