Wheat gluten, also known as seitan (SAY-tahn), wheat meat, gluten meat, or simply gluten, is a
food made from the
gluten of
wheat. It is made by washing
dough made from wheat
flour in water until the
starch is rinsed away, leaving only the gluten, which can then be cooked and processed in various ways. Wheat gluten, although not as well known, is an alternative to
soy-based
meat substitutes such as
tofu; some types may taste even more like meat than tofu due to their chewy and/or stringy texture. It is often used in place of meat in
Asian,
vegetarian,
Buddhist, and
macrobiotic cuisines.
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