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A selection of gluten-based recipes using a variety of cooking methods is available from the Recipe Box at Ellen's Kitchen.
Wheatmeat or Seitan
New Unbeef and Unchicken gluten seitan steaks A great starter recipe, with tips about improving the texture of homemade wheat meat or gluten
Basics About Gluten Roast
History of Gluten as a Food
Quick Homemade Wheatmeat Cutlets
A Fine Gluten Roast with troubleshooting tips.
Crockpot Gluten Roast
Gluten Lunchmeats and sausages For your sandwiches or pizzas!
Best Unchuck Roast My new favorite, the taste and texture on this pleased even my resolutely carnivorous relatives. It slices and shreds like a real potroast. It is very easy to make- uses an automatic bread machine, a crockpot, and Chinese "vegetarian mushroom oyster sauce" which you can find at many Oriental markets.
Worthington-style PeanutSoyWheat Loaf new An easy low salt seitan variation with a mild flavor, simmered in a vegan corn or butternut soup. Deliciously similar to the expensive commercial canned loaf, with a vaguely meatloafy texture, this slices without crumbling and makes great sandwiches whether sliced thin or thick.

Gluten Seitan Pastrami

Seitan Pastrami

8-10 servings
preheat oven to 325 degrees

1 1/2 cups instant gluten flour (vital wheat gluten)
1/4 cup Kal Nutritional Yeast, Red Star Vegetarian support formula, or other tasty nutritional yeast flakes
1/4 cup chickpea flour or soy flour
1/4 cup fine bulger, fully soaked, OPTIONAL for texture
2 teaspoons paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground mustard
1/2 teaspoon (or more!) whole black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
3/4 cup cold water
4 tablespoons tomato paste
2 tablespoons soy sauce
2 tablespoons olive oil
3 cloves garlic, pressed
1 teaspoon salt

Place the gluten flour, yeast flakes, and the seasonings in a large mixing bowl, and stir them together. Mis the liquids in a measuring cup or small bowl. Pour this liquid into the dry ingredients, and mix them thoroughly. If there is still flour around the edges, add a small amount of additional water (1 or 2 tablespoons only!). You should now have a large, firm, spongy mass in the bowl.

Knead the gluten directly in the mixing bowl for about a minute, just to blend (do not add any more flour). Longer kneading will change the texture, and you may want to experiment with this later. Form the gluten into one smooth log, about 6 to 8 inches long. Wrap the log tightly in silver foil, twist the ends up so you have a tight package looking something like a big sausage. Place on a dry baking sheet. If you don't want the foil to be in contact with your food, wrap the gluten tightly in a piece of parchment paper before you wrap it in the foil.

Bake the "pastrami" for 1 1/2 hours. When done, unwrap the seitan, transfer it to a cooling rack, and let it cool thoroughly. When completely cool, wrap the seitan tightly in plastic wrap and chill in the fridge overnight or longer before eating. Slice into paper-thin rounds.