With the cost of living pressures affecting many, a cheap protein source that is underappreciated is gluten, which for many seems to cause fear and anxiety. However, gluten is safe for most people unless they have celiac disease.
Most people know about gluten from bread, but pure gluten has been used for a long time as part of Chinese cuisine. Chinese Buddhist monks "invented" gluten (also known as kao fu or seitan) back in the 6th century CE as part of the Tang dynasty. The gluten was obtained by the "wash method" which involved mixing wheat flour with water and then continuously kneading it to remove the carbs, leaving behind virtually pure protein. If you do not have time to knead flour, it's much faster to buy gluten from the store. I purchased mine from a local Asian store for AUD 2.50 (USD 1.68) for 300 grams.
Some argue that gluten is an incomplete protein because it has low levels of lysine. However, this is not a concern because you can simply eat other protein sources that are high in lysine such as soy or beans. In my opinion, calling gluten incomplete is unfair because practically all food is incomplete in some way e.g. "complete proteins" such as soy or eggs have low levels of vitamin C, but this does not mean they are inferior. It just means that if you eat soy or eggs you should also eat something else to get vitamin C such as oranges. The same logic applies to gluten.
Gluten is remarkably simple to prepare. You can prepare them e.g. in an air fryer if you are in a rush, but one way I like to prepare gluten is by pan frying them. Firstly you should cut the gluten into smaller blocks. I recommend using a cast-iron pan to avoid PFAS contamination concerns in non-stick pans. Add avocado oil into the pan and then fry the gluten chunks in the oil You will notice that it turns a golden brown colour.
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| A block of gluten fried in avocado oil |
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| Gluten with rice seasoning |
