GLUTEN IS A MEATLESS SOURCE OF PROTEIN

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June 15, 2009

GLUTEN IS A MEATLESS SOURCE OF PROTEIN

Llewanne Bass
Reader Submitted

Looking for ways to feed families with alternative foods, leaders of the Relief Society (Women's organization) of The Church of Jesus Christ of Latter-day Saints tried their hands at extracting gluten from freshly ground hard white wheat, Saturday, June 13th.

Gluten is the substance extracted from freshly ground wheat (flour) by rinsing it in cold water. Allowing the rinse water to stand further separates the starch from the bran. The bran is then dried and used in cereals or other baking recipes.

Erin Hinton, class instructor, specializes in preparedness and long term food storage skills. Hinton is also an elementary school teacher in the Ft Campbell School system. Teaching comes naturally to Hinton. She believes “knowing how to extract gluten can give you essential food preparation skills in a time of need.”

Gluten is a principal source of protein. Combined with legumes, it becomes a complete protein and provides the body with the needed eight amino acids for a comprehensive source of nutrition. It can actually sustain life if meat products are not available. “Actually, research indicates that Americans eat too much meat in their diets. We don't need meat everyday.” said Hinton. Other resources for information include The Amazing Wheat Book, LeArta Moulton and Cookin' with Home Storage, Peggy Layton

Once gluten is extracted, seasoned and cooked, it can be shredded, ground, chopped, and shaped into nuggets or patties. It can be eaten alone, treated like other meat products or blended with ground beef. It can be combined with ground beef as an extender in tacos, spaghetti sauce or chili. It can also be made into jerky. The possibilities are endless! Once it is seasoned and prepared in recipes, you have no idea you're eating gluten.

Class concluded with a delicious luncheon featuring a variety of recipes using gluten.

This was the first time most of the women extracted gluten. Several women felt it was a lot of work! Jean Addison of Elkton, Kentucky said, “I'd rather put peanut butter on whole wheat bread!”

Joann Jarboe of Leitchfield, KY said “I would use purchased gluten to shorten the process but I will have my daughter demonstrate the process to the Sisters in my congregation. This is something everyone should know how to do. You never know when you'll need to do it.”

Other vital uses of wheat were discussed. Latter-day Saints are recognized for their expertise in preparedness skills and being able to sustain life in times of crisis.

For further information, see www.providentliving.org.