The Great Gluten Turkey, Part Two

continued from part one Place the 'turkey" in a preheated 350 degree oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the wine-margarine mixture and the

juces in the pan. If it brown too much, cover loosly with aluminum foil. Carv as you would with a regular roast and accompany with stuffing. LIGHT YEAST FLAVORING POWDER: Pulverize all ingredients in a blender until powdered. Store in a jar in a cool place. GREAT GLUTEN DRESSING: Melt the margarine. Saute the onion, celery, and mushrooms. Combine with the remaining ingredients, moistening with stock as necessary. GRAVET FOR MOCK TURKEY: Melt the margarine in aq saucepan. Add the flour and cook for two minutes. Add the reserved gluten stock, white wine and soy sauce. Cook, stirring constantly until thick. For more flavor, an additional tablespoon of light yeast flavoring may be added. HOMEMADE GLUTTEN: when you wash the starch and bran away from high-gluten, whole-wheat flour, you end up with just the wheat protien, or gluten. It's a strechy substance with a particularly meaty texture when baked, boiled, stewed and fried, and is the main component of the Great Gluten Turkey. This recipe uses 3 puonds of flour. Note that the 'turkey" recipe uses 10 pounds of flour. The recipe ingredients can be increased and you can follow the same method outlined here. NOTE: If you wish to avoid the work of making homemade gluten, there is also instant gluten flour (vital wheat gluten), which only needs to be mixed with water. 3 pounds or more high-gluten whole-wheat flour 3 cups or more water The important point here is to use a high-gluten whole-wheat flour. Whole-wheat pastry flour will not give you the same results. If you're in in doubt, ask for the best flour for breadbaking, it has the highest gluten content. Place the flour in a large bowl and add the water while stirring constantly. Add enough water to make a very firm dough, it should be much firmer than bread dough. Allow this to sit for at least one hour. No kneading or setting overnight is necessary. Place the bowl containing the dough in the sink. Fill it with tap water and begint to massage the dough. The water will grow very white and milky ar first, as the starch rinses out. This liquid can be saved and used in place of arrowroot or cornstarch to thicken sauces and such. It will keep for about two weeks in the refrigerator. If you don't save it, discard the water as it gets cloudy and fill the bowl with fresh water. Keep filling the bowl with fresh water, massaging the dough and discarding the water for about 10 ~ 15 minutes until the water grows gradually clear. During this process as the starch and bran gets washed away, the dough will shrink in size and at one point may appear to be falling apart completely. In the end it will all congeal into one strechy mass. When it looks like you have a giant wad of well chewed bubble gum, you have transformed flour into raw gluten. It is now ready for use in the Great Gluten Turkey Recipe.