190 minutes
A delightful, chewy roll made from fresh gluten, perfect for various dishes.
Fresh Gluten
0 lb
cups
Vegetarian Stock, optional
cups
Chicken-Flavored Stock, optional
cups
1. Flatten and Cut Gluten
Begin by stretching and flattening your fresh gluten into a 6 × 10-inch rectangle on a cutting board. Use a sharp knife to divide the flattened gluten into 8 long strips.
2. Shape the Gluten Rolls
Take each gluten strip and, using two chopsticks, wind it around the chopsticks tightly. Pinch and stretch the gluten as you turn the chopsticks with your dominant hand, while your nondominant hand holds the chopsticks steady.
3. Cool the Rolls
After shaping, cool the rolls in a bowl of cool water. This helps them firm up.
4. Simmer the Rolls
Once the rolls are cool, transfer them to a pan with water or stock and bring it to a gentle simmer. Let them simmer for 30 minutes, ensuring the heat is low enough to produce tiny bubbles.
5. Final Cooling and Storage
Once the simmering is complete, cool the rolls completely in fresh cool water. After cooling, store the rolls in a container filled with fresh cool water and refrigerate. They should chill overnight to develop the best texture.
Use a high-quality gluten-free flour blend with a variety of grains and starches like rice flour, tapioca starch, and potato starch for a texture that mimics gluten.
If not included in your flour blend, accurately measure xanthan gum to provide the necessary elasticity and avoid gummy results.
Incorporate herbs, spices, cheese for savory rolls, or cinnamon and vanilla for sweet variations to elevate taste.
Execute the folding technique precisely and allow resting between roll-outs to maintain distinct layers.
Ensure melted butter and milk are at the right temperature (around 110°F) to avoid killing the yeast.
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