To demonstrate the stretchy structure of gluten we made seitan. None of my students had ever heard of it. It is a vegetarian meat substitute of gluten simmered in a flavored broth. The resulting product can be flavored to mimic many meat dishes.
I followed this recipe from the Post Punk Kitchen to make a basic setian recipe using vital wheat gluten. While the seitan simmered my students conducted the Great Balls of Gluten experiment.
Each kitchen gets 1 C of flour and mixes in enough water to make a dough. After kneading the dough for several minutes the starch is rinsed away. The size of the resulting ball of gluten will tell the students what type of flour was used.
|L to R: Cake, pastry, all purpose, bread|
|The seitan cutlets look just like pork chops!|