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Quite a number recipes call for the use of gluten. Gluten is a substance occurring naturally in wheat. When extracted and cooked with appropriate protein-rich food, it has consistency of some types of meat and can thus form an excellent substitute for flesh in the diet, especially when complemented with other foods.

To make your own gluten, mix eat cups of gluten flour (white bread flour is the common source in the Philippines) with 2 1/2 to 3 cups of water to make a stiff dough. Form into a ball and knead well. Let stand underwater for at least 1/2 hour, or overnight if possible. Wash out the starch by kneading with the hand in the water, being careful to keep the dough together. Pour off the starchy water frequently and continue washing until the water is almost clear. The starch itself can be used in cooking or other household tasks.

The lump of gluten should next be sliced into chop-let-size pieces, 1/2 inch thick and 4 or 5 inches square. Cook for one hour in salted water. Seasonings may be added to the water, such as onions soy sauce, and a yeast extract as Vegex or Marmite. Refrigerate or freeze gluten until needed.