400 g / 14.3 oz

Wheat gluten is the natural protein derived from wheat. It is the water insoluble complex protein fraction separated from wheat flours.

Directions: Mix 4 cups of gluten to 1 1/4 - 1 1/2 cups lukewarm water until dough is stiff - form into ball - knead well - stand under water for 2 hours - wash out starch by kneeding with hands in water - keep dough together and pour off starchy water - freeze.