The first time I made seitan, I used the washed flour method. It worked out, but was very time consuming. I was hoping this video would show me a less time consuming method. I guess there really are no shortcuts. So I’ll continue buying VWG. Buying larger quantities online is cheaper than at my local supermarket.
Considering how expensive it is to buy vital wheat gluten powder right now, I'm going to try switching to the wash the flour (wtf) method. 😊 This is the clearest explanation I've seen for this process; thank you!
Aaah thankyou! Other explinations ive watched didnt detailas much the stages if washing. My gluten hit the fall apart stage and i thought i had messes it up =(
Fyi, starched water (especially when its as concentrated as this appears to be) makes one of the best all-natural/chemical-free hairspray… for my fellow brothers and sisters with higher skin sensitivities to harsh chemicals and manmade fragrances lol
@@RyeAvenuei absolutely LOVE that your tutorial doesn’t require any special equipment and can be done my hand… i cant afford one of them stand-mixers so I am glad that it isn’t a requirement lol
من الناحية النظرية، يمكنك الحصول على كمية الدقيق المستخدمة مطروحًا منها كمية الغلوتين التي قمت بإزالتها. كل هذا يتوقف على مدى حرصك على تصريف الماء بعد استقرار النشا في القاع. في هذا الفيديو استخدمت 1 كجم من الدقيق متعدد الأغراض الذي يحتوي على 10% بروتين (جلوتين). حصلت على 100 جرام من الغلوتين (السيتان) والباقي نشاء. من الناحية النظرية، كان بإمكاني الحصول على 900 جرام من النشا، لكنني لم أكن حذرًا، لذلك انتهى بي الأمر، على ما أعتقد، بحوالي 500-600 جرام. في الواقع لم أكن أنوي تضمين جزء النشا في هذا البرنامج التعليمي. لقد كان قرارًا في اللحظة الأخيرة.
It's soo hard to get vital wheat gluten here, I so happy I found a way to make my own. Thank you soo much for this video. When you said any wheat flour, that means even regular white bread flour right?
Yes. Exactly. Also, bread flour has more protein (gluten) in it. If vital wheat gluten is your goal, hard (winter) wheat bread flour would give you more gluten than all purpose or soft wheat flour.
Hello and Thank You for sharing your knowledge I have a question for you about how much gluten powder is needed per 1 cup of AP flour or Whole Wheat flour ? Is it the same as store bought VWG 1/2 teaspoon per cup of AP flour or Whole wheat flour ?
Hi. You are most welcome. I use 1 tsp of gluten powder per cup. For every cup of any flour you use in your recipe, remove 1 tsp of flour and substitute it with 1 tsp of gluten powder.
To encrease protein levels in flour for bread baking: For every cup of used flour, remove 1 tbsp of flour and substitute with 1 tbs of vital wheat gluten.
Daamm i was looking for vital wheat gluten butt it Somuch expensive soo gonna try thisss asap i jsut hope this works thanks you somuch but i had a one question i have convection microwave oven so can i dehydrate in that n what temp.? Becz lowest temp in oven is 100 degree celsius.?
Wheat flour consists of endosperm, and it contains mainly starch and protein. When you remove protein ( gluten), you are left with starch. You can call it gluten-free flour. But it is all starch.
I would think so, starch is pretty much the same meaning starch is starch the only difference I've noticed with starch is potato starch is better to make teriyaki sauce. I tried making teriyaki sauce with corn starch and it never thickened.
I think it depends on the severity of gluten sensitivity. It is impossible to make wheat starch completely sterile of gluten at home. As someone who has one of the two celiac genes, I found that it's not gluten, that is the biggest problem, it's phytic acid. I cover some of that subject in my last How to make fermented red rye malt video, in description I included links to website and a book. Check it out if you are interested in learning more. Going gluten free, doing paleo and keto was great at the beginning, but it led to adrenal exhaust and skin eczema problems.
Technically, after you remove gluten, what is left is all starch. It will depend on how much gluten your flour had and how much starch you lost during straining. All-purpose flour I used had 10% protein/gluten and 90% starch. In an ideal setting, 1kg should yield 900g of starch , but you lose some starch when straining . I got about 700g of starch.
@@RyeAvenue typically cake flour has protein content of 6-8% . So we can mix 60/40 ratio of all purpose flour and this starch to achieve the same effect. Thanks a lot.
@@RyeAvenue I thought this was supposed to separate gluten from the flour but we got to keep the flour (without gluten) for further uses, as what I wanted was to use the dough to make bread. Did i get it wrong?
@marianavieira6463 Regular bleached flour has only starch and gluten (plus added artificial vitamins). When you remove gluten, all you are left with is starch. You could use that starch further in bread baking, but if you are concerned about gluten contamination, you are better off to use naturally gluten-free flour: almond, buckwheat, brown rice etc.
Theoretically, you can get the amount of flour used minus the amount of gluten you have removed. It all depends on how careful you drain water after starch settled at the bottom. In this video, I have used 1 kg of all-purpose flour that has 10% protein (gluten). I got 100g of gluten (seitan) , and the rest is starch. Theoretically, I could have 900g of starch, but I wasn't that careful, so I ended up, I think , with about 500-600g. I actually didn't intend to include the starch part in this tutorial. It was a last-minute decision.
As an educational video, it's interesting; the process of separating gluten from starch is very well explained. However, it's important to realize that gluten proteins are poorly utilized by the body, meaning they have low nutritional value. Human digestive enzymes and bacteria cannot completely break down these proteins into amino acids, so various (immunopathogenic) gluten peptides remain in the intestine as different-length chains. Seitan (wheat gluten) is therefore poorly digestible and of low nutritional value. It's logical; just take a look, feel it, and think about it for a moment. Gluten has excellent technological properties, which is why it's used in baking (and other industries).
Until they are dry. Will depend on how thin you sliced it. Slicing it is not as easy as one might imagine. It's like cutting rubber. I believe I mentioned in the video how to test if it's dry. Take a piece and try to brake it. If it's snaps, it is dry. If it bends, it is not dry yet.
@@RyeAvenue Is there a reason you keep it below "cooking" or is that just preference? Can I do it at a higher temperature if I don't care to keep it "raw"?
@xinalorreen2031 Once gluten is cooked, it will lose its elasticity when used in recipes. If you were to use it in bread or vegan dishes for texture purposes , then you need to just dry it. If you want to use gluten as a source of extra protein , then go ahead and cook/bake it.
This video should've had millions of views already.
It's literally the only video i found on yt on how to extract wheat gluten in powdered form.
Thanks 😊 ❤️
@@RyeAvenue do you know any other way to dehydrate the gluten. I do not have an oven.
Dehydrator? On lowest temperature on frying pan. Sundry, as long as humidity is low. The point is to dry it. Look around and see what you can use 🤷♂️
The first time I made seitan, I used the washed flour method. It worked out, but was very time consuming. I was hoping this video would show me a less time consuming method. I guess there really are no shortcuts. So I’ll continue buying VWG. Buying larger quantities online is cheaper than at my local supermarket.
The most detailed techniques and encourage me to do it myself. Thank you for sharing. This video should be millions views!!
Wow, thank you!
Considering how expensive it is to buy vital wheat gluten powder right now, I'm going to try switching to the wash the flour (wtf) method. 😊
This is the clearest explanation I've seen for this process; thank you!
Thanks 😊.
lol the wtf method haha im stealing that
Thank you so much for uploading this!
You are most welcome 😊
Best tutorial I've seen so far on this subject
Thank you
Excellent video!!
One of the best educational videos I've ever watched!
Thank you.
Wow, thanks!
Wow. Love the information your sharing. These are great skills and techniques to have! Thanks again! So much great baking information! Blessings
Thank you for your kind words 🙏. I'm glad I could help 😊
Great content in your channel. Hope you make more
Thanks. I'm working on it. Let me know if you are interested in something specific.
Fantastic!! I buy VWG and the price has doubled in the past few years. I love the idea of making my own VWG powder!
Thanks
Very very & very nice video...thank-you so much... ❤
You are most welcome 🙏
Aaah thankyou! Other explinations ive watched didnt detailas much the stages if washing. My gluten hit the fall apart stage and i thought i had messes it up =(
Glad it was helpful!
This is so helpful, thanks!
Welcome ☺️
You amazing...have lot of patience 👍
Thanks
Fyi, starched water (especially when its as concentrated as this appears to be) makes one of the best all-natural/chemical-free hairspray… for my fellow brothers and sisters with higher skin sensitivities to harsh chemicals and manmade fragrances lol
Thanks! Awesome tip❤️
@@RyeAvenuei absolutely LOVE that your tutorial doesn’t require any special equipment and can be done my hand… i cant afford one of them stand-mixers so I am glad that it isn’t a requirement lol
감사합니다! Thank you❤
Most welcome 🙏
Thankfully you are amazing,can you please make a video about milk kefir grains and how to make kefir grain .thanks
I might try, no promises.
ماهي كمية النشا التي تم انتاجها من فضلك
من الناحية النظرية، يمكنك الحصول على كمية الدقيق المستخدمة مطروحًا منها كمية الغلوتين التي قمت بإزالتها. كل هذا يتوقف على مدى حرصك على تصريف الماء بعد استقرار النشا في القاع. في هذا الفيديو استخدمت 1 كجم من الدقيق متعدد الأغراض الذي يحتوي على 10% بروتين (جلوتين). حصلت على 100 جرام من الغلوتين (السيتان) والباقي نشاء. من الناحية النظرية، كان بإمكاني الحصول على 900 جرام من النشا، لكنني لم أكن حذرًا، لذلك انتهى بي الأمر، على ما أعتقد، بحوالي 500-600 جرام. في الواقع لم أكن أنوي تضمين جزء النشا في هذا البرنامج التعليمي. لقد كان قرارًا في اللحظة الأخيرة.
How much weight of starch obtained from one kg of wheat flour??
About 500g
No. Not at all.
A loss is 400 g on every kg of wheat flour
@mas-udal-hassan9277yes
@mas-udal-hassan9277yes 1 kg or 1000 g👍
It's soo hard to get vital wheat gluten here, I so happy I found a way to make my own. Thank you soo much for this video. When you said any wheat flour, that means even regular white bread flour right?
Yes. Exactly. Also, bread flour has more protein (gluten) in it. If vital wheat gluten is your goal, hard (winter) wheat bread flour would give you more gluten than all purpose or soft wheat flour.
Excellent, will the wheat starch be gluten free?
It's very hard to make 100% gluten-free at home , but it is pretty close.
Hello and Thank You for sharing your knowledge I have a question for you about how much gluten powder is needed per 1 cup of AP flour or Whole Wheat flour ? Is it the same as store bought VWG 1/2 teaspoon per cup of AP flour or Whole wheat flour ?
Hi. You are most welcome.
I use 1 tsp of gluten powder per cup.
For every cup of any flour you use in your recipe, remove 1 tsp of flour and substitute it with 1 tsp of gluten powder.
How do you use vital wheat gluten in baking bread?
To encrease protein levels in flour for bread baking:
For every cup of used flour, remove 1 tbsp of flour and substitute with 1 tbs of vital wheat gluten.
Daamm i was looking for vital wheat gluten butt it Somuch expensive soo gonna try thisss asap i jsut hope this works thanks you somuch but i had a one question i have convection microwave oven so can i dehydrate in that n what temp.? Becz lowest temp in oven is 100 degree celsius.?
To be honest, I don't know. Try a small batch. You can also cut gluten into pieces and freeze it if dehydrating at 100°C doesn't work.
Ok thankyou somuch ❤️
did you get gluten free flour? or I missed something in the video and can't see any flour after extracting gluten and starch, thanks
Wheat flour consists of endosperm, and it contains mainly starch and protein. When you remove protein ( gluten), you are left with starch. You can call it gluten-free flour. But it is all starch.
@@RyeAvenue thank you, I did not know when I buy gluten free flour in the shop that is only starch
@@dianabaines9779it’s probably not… most gluten free flours are a combination of grains/nuts that naturally don’t contain gluten
Stupid question, can you use the starch from this in place of cornstarch? Say like when you’re making gravy?
Absolutely, you can. I actually like wheat starch better.
I would think so, starch is pretty much the same meaning starch is starch the only difference I've noticed with starch is potato starch is better to make teriyaki sauce. I tried making teriyaki sauce with corn starch and it never thickened.
Awosome! Would you know if the homemade wheat starch is be gluten-free or very low gluten and safe for celiacs or those with gluten sensitivity?
I think it depends on the severity of gluten sensitivity. It is impossible to make wheat starch completely sterile of gluten at home. As someone who has one of the two celiac genes, I found that it's not gluten, that is the biggest problem, it's phytic acid. I cover some of that subject in my last How to make fermented red rye malt video, in description I included links to website and a book. Check it out if you are interested in learning more. Going gluten free, doing paleo and keto was great at the beginning, but it led to adrenal exhaust and skin eczema problems.
Can you do this and get the wheat starch with whole wheat flour or it has to be white/regular wheat flour?
It will be kind of hard to separate wheat bran from starch once it is dry. You can try a small batch and see what happens.
Can i use whole grain wheat flour to extract gluten.?
Yes,you can.
Yes i did it n it just gave me soomuch of gluten only things is felt is to dehydrate 😅 thank you much for such informative video 👍🏻
My pleasure ❤️
How much starch can we obtain from 1 kg of flour.
Technically, after you remove gluten, what is left is all starch. It will depend on how much gluten your flour had and how much starch you lost during straining. All-purpose flour I used had 10% protein/gluten and 90% starch. In an ideal setting, 1kg should yield 900g of starch , but you lose some starch when straining . I got about 700g of starch.
@@RyeAvenue typically cake flour has protein content of 6-8% . So we can mix 60/40 ratio of all purpose flour and this starch to achieve the same effect. Thanks a lot.
Is it safe then to eat for people with gluten intolerance?
Will depend on how good of a job you did catching all gluten and how bad intolerance is. I am celiac, and I am fine.
@@RyeAvenue Thank you!!
@@RyeAvenue I thought this was supposed to separate gluten from the flour but we got to keep the flour (without gluten) for further uses, as what I wanted was to use the dough to make bread. Did i get it wrong?
@marianavieira6463 Regular bleached flour has only starch and gluten (plus added artificial vitamins). When you remove gluten, all you are left with is starch. You could use that starch further in bread baking, but if you are concerned about gluten contamination, you are better off to use naturally gluten-free flour: almond, buckwheat, brown rice etc.
How much starch in grams you got from the wheat flour you used ?
Theoretically, you can get the amount of flour used minus the amount of gluten you have removed. It all depends on how careful you drain water after starch settled at the bottom. In this video, I have used 1 kg of all-purpose flour that has 10% protein (gluten). I got 100g of gluten (seitan) , and the rest is starch. Theoretically, I could have 900g of starch, but I wasn't that careful, so I ended up, I think , with about 500-600g. I actually didn't intend to include the starch part in this tutorial. It was a last-minute decision.
Thankyou very much . I am lucky that you took the decision . Really needed the starch recipe. ❤
😂we just stop after extraction, braise the seitan . Done!
Awesome
As an educational video, it's interesting; the process of separating gluten from starch is very well explained. However, it's important to realize that gluten proteins are poorly utilized by the body, meaning they have low nutritional value. Human digestive enzymes and bacteria cannot completely break down these proteins into amino acids, so various (immunopathogenic) gluten peptides remain in the intestine as different-length chains. Seitan (wheat gluten) is therefore poorly digestible and of low nutritional value. It's logical; just take a look, feel it, and think about it for a moment. Gluten has excellent technological properties, which is why it's used in baking (and other industries).
Thanks for the information
How long in oven?
Until they are dry. Will depend on how thin you sliced it. Slicing it is not as easy as one might imagine. It's like cutting rubber. I believe I mentioned in the video how to test if it's dry. Take a piece and try to brake it. If it's snaps, it is dry. If it bends, it is not dry yet.
@@RyeAvenue Is there a reason you keep it below "cooking" or is that just preference? Can I do it at a higher temperature if I don't care to keep it "raw"?
@xinalorreen2031 Once gluten is cooked, it will lose its elasticity when used in recipes. If you were to use it in bread or vegan dishes for texture purposes , then you need to just dry it. If you want to use gluten as a source of extra protein , then go ahead and cook/bake it.
@@RyeAvenue thank you so much for your feedback. I will keep that info in mind.