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Making Gluten

Rice, Noodles, and Other Grain Foods

Making Gluten
½ pound hard wheat (some is called bread flour)
1 teaspoon salt

1. Mix flour and salt with three cups of water and knead in a small or medium-size bowl for about twenty minutes, then cover with a clean dish towel and allow this to rest one hour.
2. Put this dough in a larger bowl, turn on cool water slowly, put the bowl under it and turn the bowl until no cloudy water appears, the water is clear, and the dough is spongy. Then only the gluten remains. One can capture the cloudy water and strain it and dry the starch. Then use it for another purpose.

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