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By Kellene Bishop
As the last article in our wheat meat series, I wanted to share with you some ideas about how to use the milky water you get when making wheat meat. This watery substance, known as gluten water, has a great deal of vitamins and minerals in it. So any time you can use it in a dish, you’re dramatically improving the nutrition of that dish. This water will only keep for about 24- 48 hours. (I recommend refrigerating it if you’re not going to use it right away.) After that it begins to ferment, much like a yeast starter for bread.
After making my wheat meat, I like to pour the gluten water in a jar and let it settle for about 2 hours. What settles to the very bottom is bran. This bran is a great source of trace minerals and vitamins such as potassium and phosphorous. It’s great roughage for your digestive system as well. You can use this bran as a cereal or in your favorite batters. I even have used it successfully in my fruit smoothies. The bran portion will keep for about 4 to 6 days in the refrigerator. But you can freeze it. (Sorry, I don’t know of any other way to preserve it, so it won’t do you much good in an emergency unless you’re using it the same day that you make it.)
To make a bran cereal, simply add a pinch of salt, a pinch of honey powder, a pinch of nutmeg, a pinch of cinnamon, and enough water to thin the bran substance so that it is pourable onto an oiled cookie sheet. I bake mine in the solar oven for about 2 hours. But you can bake it at 300 degrees F for only 20-25 minutes. Yup. You’ll have HOMEMADE bran cereal! Also, here’s a GREAT recipe for bran muffins that you can make with the raw bran as well!
2 C. of raw bran
1 C. shortening
2 1/2 C. sugar
1 quart buttermilk
5 C. flour
5 t. baking soda
1 1/2 t. salt
3 C. crushed bran flakes
Big B Bran Muffins
Cream shortening and sugar. Add eggs and milk. Add bran. Add flour, baking soda, and salt. Mix in bran flakes. (Yes, you can use a pre-made cereal for your flakes)
Bake in greased muffin pans. 375 degrees for 20 minutes.
Put in air tight container and store in fridge for up to one week.
Above the bran layer, you will see a distinct color difference of a milky substance. This layer settles between the water and the bran. This is your gluten starch aka gluten water. To extract this for use in sauces, casseroles, stews, etc, simply pour off the water slowly. Then pour off the gluten water into a separate container. I like to use this instead of cornstarch to thicken sauces, gravies, and stews. I also like to put this in my smoothies as well since it’s so nutritious. To make a gravy, I just add 4-5 tablespoons of the gluten water to 2 cups of whatever liquid I’m using. 6-7 tablespoons will thicken a family-sized stew. You can also use this successfully when making ice cream from scratch.
Pizza Dough—by LeArta Moulton
2 cups starch/gluten water
2 cups flour (whole wheat, of course)
4 t. cream of tartar
1 t. soda
1 t. salt
5 T. oil
Mix all ingredients, adding oil last.
Spread dough with hands or rolling pin on pizza or baking sheet. Makes four 12-inch crusts. Bake at 350 degrees F for 10 minutes or until the dough is set but not browned. Garnish with your favorite toppings. Bake until heated through. (Be sure not to make the crust too thick, otherwise it will be tough.)
To make crackers, you can take the exact same recipe as above, but spread the dough thinly on a large cookie sheet, about ¼ inch thick or less. Instead of putting the salt in the dough, I like to sprinkle it on top. Bake at 400 degrees F for 10 minutes. Remove from oven and then score with the tines of a fork. Bake for an additional 10 minutes then turn over the cracker and bake and additional 5 minutes. I love topping these with parmesan cheese and garlic salt!
Wheat Meat Series
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