The ingredients needed are very basic wheat flour and water.

Supplies

The ingredients needed are very basic wheat flour and water.

Step 1: Combine and First Rest

To start off mix flour with water. Normally I use a ratio of 55% water to flour. Example 100 grams of flour and 55 grams of water. You can definitely add more water but that will make a sticky dough.

After combining the flour and water let the dough rest for a minimum of ten minutes.

Step 2: Kneading

After the dough has rested to relax the gluten knead the dough for a few minutes. Knead until you get a dough that will bounce back when pressed with your finger.

It works best to knead a few minutes then rest. Knead then rest.

Once you have a nice ball of dough that bounces back let it rest overnight (or a few hours).

Step 3: Start Washing in Water

After resting overnight the dough should be very stretchy.

Now place the dough in a large bowl of water.

Step 4: Washing the Dough

Use your clean hands to gently massage dough ball so that the starch come into contact with the water. The water will quickly become cloudy from the starch. But just keep working the ball. Keep pushing the gluten strands back into the ball and gently massaging.

Step 5: Final Washing of the Gluten

When it starts to look like a brain it is time to start working it under gently running water.

After removing the gluten from the big bowl of water place a colander or strainer in the sink. Under gently running water continue to massage the gluten to remove most of the starch. When the water is almost clear and no big white spots remain your done washing.

Now let the gluten relax. Place in a bowl and cover with cool water. Let it rest for at least one hour.

Step 6: Season Your Gluten

Add your seasonings of choice to your gluten and massage in. You can do this with the food processor.

Step 7: Simmer

Season a pot of water with desired seasonings. Do your best to stretch your gluten ball into a rope and tie it into a knot. Simmer your ball of gluten for two hours adding water to keep the gluten covered.

After this the gluten is cooked. But I like to let it rest in the broth overnight in the refriderator.