9 cups whole wheat flour
4 1/2 cups warm water

Put flour and water in the mixing bowl and knead with dough hook for 10 minutes on low. Remove dough hook. Fill bowl with water, covering the dough. Knead gently by hand until water is white and starchy. Pour off starchy water into another bowl for future use. Remove dough mixture from bowl, a handful at a time. Place a colander in large container and knead dough by hand while singing under a trickle of warm tap water. As the starchy part washes out, the gluten will remain in your hand. It is a brown rubbery substance. Take about 10 minutes. Put the gluten in a colander or on a plate until you have washed all of the dough. Makes about 2 1/2 cups of gluten.

USES: Meat alternative or meat extender in stews, ground beef for spaghetti sauce, sloppy joes, enchiladas, or tacos. Stretch out gluten into pieces, clip with kitchen shears, stretch again and flavor. Can flavor gluten by kneading onion soup mix into dough or simmering in a hot beef soup base.