The color of the gluten is also important; it should be white or creamy.
Squeeze the water from the gluten as thoroughly as possible.
After all the starch is washed away, the gluten will remain.
Use only pastry flour, which will have a small amount of gluten.
Macaroni wheat has a very hard kernel and is rich in gluten.
It is to the gluten of flour that its property of panification, or bread-making, is due.
When distilled by itself it affords the same products as gluten.
They contain starch, and also gluten, and some oil, and some mineral substances.
Let all boil together and thicken with gluten; salt, strain, and serve.
Perhaps the greatest deception has been practised in gluten flours.
