Whole Wheat Flour Dishes (Gluten Removed)

Gluten is a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. In order to extract gluten from wheat flour, it should be formed into a dough and soaked in water. The gluten present in the wheat flour does not dissolve in water and sinks at the bottom. When filtered the gluten is strained out and removed. The remaining wheat flour (wet) can be used to make various recipes.

Note :

Although this processing often removes the gluten protein, some residual gluten may still remain in it. Wouldn't recommend for people with Gluten intolerance or sensitivity.

For people who aren't fighting gluten sensitivity, this can be a way to construct a new diet.

Step 1: Removing Gluten From the Whole Wheat Flour

1) Knead the whole wheat flour into a soft dough by adding water little by little.(like a chapathi dough)

2) Soak the kneaded whole wheat flour dough in 2 cups of water for a minimum of 1 hour.

3) The dough would have become very soft after soaking for 1 hour. Mix the soaked dough and water together. This will make the gluten separate out and settle down.

4) Then filter the milk through a mesh/filter.

5) The gluten will be strained out. Discard the gluten and keep the whole wheat flour milk for the preparation of the dishes.

Step 2: Whole Wheat Flour Halwa (Dessert)

Ingredients

1) Whole Wheat Flour Milk - (obtained from one cup of whole wheat flour after removing gluten)

2) Clarified Butter (Ghee) - 1/3 to 1/2 Cup

3) Sugar - 2 to 2 .5 Cups (increase or decrease as per taste)

4) Cardamom powder (elachi powder) - 1 Tsp

5) Nuts for garnish.

Preparation:

1) Place a non stick pan on medium heat and add 2 Tsp of clarified butter (ghee) and fry the nuts and remove keep it for garnish.

2) In the same pan, add the extracted milk from the whole wheat flour and keep on mixing.

3) Within few minutes (5 -8 min) the milk will start to become thick in consistency.

4) Once it starts to thicken, add the sugar, cardamom powder.

5) Then keep adding ghee(clarified butter), 1 Tsp at a time till the halwa separates out from the vessel. That is when the halwa is done.

6) Add the roasted nuts and transfer to a ghee greased plate.

Mouth watering Gluten free whole wheat Halwa is ready !!! Enjoy :)

Step 3: Whole Wheat Porridge

Ingredients

1) Whole Wheat Flour Milk - (obtained from 1/2 cup of whole wheat flour after removing gluten)

2) Milk - 1/3 to 1/2 Cup

3) Sugar - 1/3 Cup (increase or decrease as per taste)

4) Cardamom powder (elachi powder) - 1 Tsp

5) Saffron for garnish

Preparation:

1) Place a pan on medium heat, add the extracted whole wheat flour milk.

2) In the same pan, add normal milk and keep stirring.

3) Within few minutes (5 -8 min) the milk will start to become thick in consistency.

4) Add the cardamom powder and sugar and allow it cook for few more minutes.

5) Finally garnish with saffron and serve Gluten free whole wheat Porridge !!!

Step 4: Whole Wheat Flour Crepe

Ingredients:

1) Whole Wheat Flour Milk - (obtained from one cup of whole wheat flour after removing gluten)

2) Melted Butter - 2 Tbsp

3) Sugar - 1/4 Cups (increase or decrease as per taste)

4) Egg - 1

5) Milk - 1/4 Cup

6) Cream Cheese , Jam , powdered sugar for garnish

Preparation:

1) Allow the obtained whole wheat flour milk sit undisturbed for some time, remove the water that will separate and float above the wheat flour.

2) To that wheat flour(wet - gluten and water removed), add egg, butter, sugar, milk and mix well using a blender.

3) Grease the hot non stick pan with butter and pour the batter using a ladle and allow the crepe to cook on both sides.

4) Assemble the crepe with preferred ingredients. Here, have used cream cheese, jam and powdered sugar.

Enjoy Gluten free whole wheat flour crepe !!!

Comments

[rotunaalex]

Hi. Do I need to use a very fine mesh. Or is a normal one ok?