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LynneM

Substitute For Vital Wheat Gluten?

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Does anyone have a recipe that reasonably takes the place of vital wheat gluten? I was thinking I'd like to try make my own versions of vegetarian "meat", just to add some variety to my diet, but I can't find anything to replace the wheat gluten. Of course, I guess that's why all the foods I eat are gluten free, because they don't contain that 'vital gluten'. (Vital to who, I would like to know?) ;)

I thought maybe someone here might have some suggestions. Thanks!

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Well, I don't know if there is a replacement for it. I just use tofu and temeph as meat replacements that aren't like pre-made veggie burgers.

If you find out a way to make it, though, post here!

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Wheat gluten is just the protein inner kernel part of the flour, and it adds chewiness to the recipe.

So you could use other ingredients that are high protein, like mashed beans and ground nuts, or even mashed potatoes, some alternative gluten-free flour such as amaranth, which is a little bit sticky, or tapioca, which is definitely sticky, and some xanthan gum to give it some more chewiness. You could also use egg. Peanut butter would work, also.

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I am a gluten free vegan, and it has been challenging.  I'm not able to eat many of the meat substitutes on the market now.  I was using guar gum and xanthum gum substitutes for gluten in baking as an egg substitute.  But after a couple of years I got really sick of the taste.  So I switched to flax meal.  Use one tablespoon flax meal to 3 tablespoons water to replace an egg.  Anyway, now I am experimenting with making my own meat substitutes using flax meal.  I use my nutribullet to blend the coarse flax meal into a powder and then substitute it for vital wheat gluten.  I haven't tried Aquafaba yet as a gluten substitute in vegan meat recipes yet but in baking and desserts it's amazing.  Aquafaba is the liquid from canned chickpeas (garbanzo beans).   This is a little off the subject, but I used the liquid from one can of garbanzo beans, a tablespoon of sugar and let it go in my Kitchen Aid mixer with the whisk attachment for a very (very!) long time.  It turned out like something between meringue and marshmallow cream.   I'm considering using Aquafaba as the liquid instead of water with flax meal to make an even stickier vital wheat gluten substitute.    

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JackFruit, I buy Naked Jackfruit food service pouches, and season it exactly like you would sausage overnight chopped up in the seasonings, then run in a meat grinder. I Make vegan chorizo and vegan sausage this way. For my sausage and chorizo seasoning I use The Spice House. Everything else I get from Spicely Organics. Try it with taco seasonings or using the beef and burger seasoning with a bit of coconut aminos. If you want preseasoned look up Upton, I find their jackfruit much tougher.
Crock pot jack fruit in BBQ sauce for shredded BBQ, heck I even tricked some meat eaters with it.

Other options Beyond meat offers pea protein version of ground beef, and burger patties. http://beyondmeat.com/products

I compiled a entier list of gluten free, and dairy free alternatives the gluten free food alternative list. even a list of cheeses. I love making califlour foods plant pizza with my vegan cheese sauce. or topping it with a prebought one. Recently found leaf cuisine plant based cheesed spreads and am addicted to the pepper jack and Gouda. OH one other option Amoretti offers dairy free cheese extracts that go great for making vegan cheese sauces and giving them that authentic kick. I can give recipes if you wish for sauce bases, I just made up a 8 cup pot of Vegan Bacon Cheese dip.
https://www.celiac.com/gluten-free/topic/119661-gluten-free-food-alternative-list-2017/

 

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41 minutes ago, determined said:

You're my hero!  I'm going to the links you provided.  Thanks so much!

Yep, I love meat flavor but can not digest it due to damage from complications with autoimmune diseases. So I had to develop alternatives over the years. As a chef this also allows me to serve vegan meals to people and opened up new opportunists and business options. I am when I came up with the crazy idea to chop it up and marinade it over night in chorizo seasoning exactly like you would real meat then ran it in the meat grinder with the the burger plate...it was messy but the resulting ground product has the texture and flavor of chroizo minus all the grease. The soft and tougher parts of the jack fruit grind up into a combined texture you would get with real sausage so this is quite epic in the fact it resembles real sausage better then other vegan alternatives on the pallete. I do suggest doing this in large batches, I do 2x 2lb bags and vacuum pack it into portions for a 4-6 month supply (I use it on rotation with other flavors) Adding in liquid smoke can give it that smoked meat flavor in addition. I cook up the chorizo for breakfast in a bit of oil, and make wraps with other ingredients in either lettuce leafs or coconut wraps, growing up in a Mexican family this is a god send reminding me of eating breakfast with my grandpa.

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I'm vegan first because of my stance on the cruelty issue and second due to aggravation of my auto-immune issues.  And I was never one of those 'I don't really eat much meat' people.  I love, love loved the taste and physically crave it to the bottom of my toes.  It's been a really hard couple of years, but every time I think of cheating, visions of some of the whistle blower's images from the meat industry keep me from cheating.  The physical pain I suffered from eating meat would not alone have been enough to keep me from it. I worked in a Mexican restaurant for years, and the thought of a good chorizo fake has me giddy!  Thanks again.

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Same situation.... I basically rely on vegan protein shakes and tofu.  I generally use now brand pea protein,  it's the most affordable plant protein that I've found that tastes okay to me.  Every once in a while I cook with gluten free quorn products.  I didn't use them for years because they contain egg white, but I got so tired of living off of tofu.  I think beans are disgusting, and I really needed something else to eat, so I eventually broke down and started using quorn.  I don't feel good about it at all, but stores around my area don't carry many gluten free vegan foods.  If you find a good substitute, I'd love to know about it.  I'd gladly give up the quorn in exchange for something that doesn't involve the torture of chickens.

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7 hours ago, Mad.Am.Adam said:

Same situation.... I basically rely on vegan protein shakes and tofu.  I generally use now brand pea protein,  it's the most affordable plant protein that I've found that tastes okay to me.  Every once in a while I cook with gluten free quorn products.  I didn't use them for years because they contain egg white, but I got so tired of living off of tofu.  I think beans are disgusting, and I really needed something else to eat, so I eventually broke down and started using quorn.  I don't feel good about it at all, but stores around my area don't carry many gluten free vegan foods.  If you find a good substitute, I'd love to know about it.  I'd gladly give up the quorn in exchange for something that doesn't involve the torture of chickens.

I still consume egg whites myself from cage free when I can, I often get deals from the local farmers at the farmers markets.....they guys chickens are spoiled trust me, no cages they just roam. Anyway that note aside, Beyond Meat as linked above is a pea protein made meat substitute. Looked them up bit too processed but good.

Funny you should mention NOW brand, I know of 2 others not just me that have gotten glutened off their products years ago. I think they have it under control now but they use a shared facility with gluten, check the package yourself. I have found Naked Pea in 5lb containers. Source Naturals, and when on sale, Growing Naturals pea to be the best pure pea protein for cooking with, I make bars and protein chips with them also in sauces sometimes they average $9-13 a lb. Blend wise I love Nutra-Key V-pro, and MRM Veggie Elite, I have been sent samples and must say Jarrows new plant one salted caramel and vanilla spice are good but a bit too much gum in my opinion.  Other Powders I use are either oregan seed co or Jarrow Pumpkin seed which is great in smoothies and baked goods. MRM or Julian Bakery Sacha Inichi Protein, and trying to find a new non contaminated hemp protein (Manitoba, nutiva, have tested positive in gluten test before), Bobs Nutrional Booster has been fun for porridge makes them super thick, i use it in my nut meal and almond milk porridge for a great high protein, and filling start to the day. Adding nut butters and extracts to it makes some great options.

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