wheat starch

This vegan bacon is made from the starch water that remains from washing flour to make seitan. It's super simple to make, and despite my love for bacon made from vital wheat gluten, this the closest to the real thing as I've ever come. 

Starch Water Bacon

water,

soy sauce

maple syrup

tsp beet root powder

½ tsp smoked paprika

tsp dried porcini mushroom powder

salt

½ tsp torula yeast

garlic powder

onion powder

½ tsp liquid smoke

½ tsp marmite

½ tsp white pepper

How to make vital wheat gluten (in its wet and dry form) and wheat starch from wheat flour. It&#39;s perfect for making homemade seitan, adding gluten to doughs, and making starch noodles. All you need is wheat flour and water!

How to Make Vital Wheat Gluten (and Wheat Flour Starch)

21 oz white flour (above 10% protein)

oz water (filtered

Combine the flour and water into a dough either by hand or with a stand mixer – until it’s a stiff dough.

Allow the dough to rest for 30-60 minutes for the gluten strands to develop. The dough will be very sticky – this is normal.

Step 1: Create a Dough

Fill a large container 2/3 way with cold water and add the dough to it.

Work the dough, stretching, folding, and squeezing it to release as much of the starch from the dough as possible. During this time, the water will become white as the starch leaches into it.Some methods ask you to let the dough stand for several hours before kneading the dough (3-4 hours at least to allow the gluten to develop). If you test both ways and find that you prefer one over the other, please use whatever you prefer.

As the starch releases, the amount of dough will reduce and go through several changes: becoming spongy and stringy, falling apart, before eventually coming back together as a single mass. The water will become a very murky white, too, as the starches release into the water.When making the VWG powder you want to get rid of as much of the starch as possible. For washed flour seitan, you don&#39;t need to get rid of it all (check the notes below).

At this point, you need to rinse the dough to get rid of all the remaining starch. To do this, it’s easiest to place the dough (which may still be a little stringy and possibly not all in one piece) into a sieve or fine colander when rinsing, continuing to knead, until it comes together as a single stretchy mass of gluten.Leave the container with the starchy water to one side (don’t drain it!)

At this point, you can either go on to make seitan by flavoring and cooking the VWG (it will be the vegan &quot;chicken&quot; in your recipes) OR follow the instructions below to make the vital wheat gluten flour.Note: you can allow the dough to rest in the colander for 15-20 minutes to allow the excess water to strain (this isn’t necessary as much when dehydrating – though it will speed up the process. However, when making seitan, it will help the gluten relax, so it becomes stretchier to shape/twist/knot).

Step 2: Wash the Dough

Cut the dough into smaller slices and lay them in a single layer across a dehydrating tray.

Dehydrate the dough at 125ºF/50ºC until the vital wheat gluten is completely dry. During this time, it will darken and shrivel up – looking a little like jerky.The time it will take to fully dry the gluten will vary depending on the size and thickness of your dough pieces.

Step 3: Dehydrate the Vital Wheat Gluten

Once dried, add the pieces of dried vital wheat gluten to a coffee/spice grinder (or a high-powered blender/food processor).

Grind into a powder, sieve it into a bowl, and re-grind the larger pieces – until you have a uniform powder. This is your vital wheat gluten flour.

Step 4: Grind the Gluten into Powder

With the remaining starchy water, set it to one side – you can leave it in this container or transfer it to another, lidded, one and place it in the refrigerator to rest.As it sits, the starch will fall to the bottom of the container while the water remains on top.

You can then drain the water off the top and use the liquid starchy water to help thicken sauces. Alternatively, allow the starch to dry first.To do this, drain the water from the top of the container and leave the remaining wet starch mixture behind. Leave this to one side, and it will dry out over time.

Once dry, you can gather the starch and process it in the spice grinder (or blender) into a powder.

Finally, sieve the powder, and then the starch is ready to be stored ready to use later for recipes like Liang pi noodles, etc.

For Flour Starch

Store both the vital wheat gluten and wheat starch flour in clean, airtight containers in a cool, dry location for up to 6 months, for the best results.You may be able to store the VWG powder in the freezer to further extend its shelf life (up to 12 months likely), though it isn’t something I’ve tried.

How to Store

So creamy. So lush. All the flavors of fall crammed into one rich and dreamy cheesecake. It just happens to be vegan.

The Ultimate Vegan Pumpkin Cheesecake | Wheat Starch Water

graham

pecans

cinnamon

tbsp sugar

melted,

½ packs vegan cream cheese

pumpkin

sugar

vegan unsweetened yogurt

water

½ cinnamon

½ tsp ground ginger

nutmeg

⅛ tsp ground allspice

⅛ tsp ground cloves

black pepper

tsp vanilla extract

Make your own Banh Xeo at home! This Vietnamese sizzling crepe recipe is easy to follow and yields 6-8 large crepes. Use premix flour or make the batter from scratch.

Vietnamese Sizzling Crispy and Savory Crepes (Bánh Xèo)

Hương Xưa Bánh Xèo flour mix

water (room temperature, see notes)

rice flour

corn starch

turmeric powder

water (room temperature)

fl oz coconut milk

onions

pork

lb shrimp (size 31/35, devein, peel optional)

chicken

Vegetable oil oil

garlic

shallot

mung beans

Lettuce

Vietnamese herbs

bean sprouts

onion

Vietnamese dipping sauce (Nuoc Mam Cham)

Vietnamese pickled daikon and carrot (Do Chua)

Choose to make the batter from premix flour or from scratch

In a large mixing bowl, whisk together the batter ingredients. Set it aside to rest for at least 30 minutes for the batter to bloom. The longer the batter rests, the crispier it will be when fried.

Clean pork and shrimp (optional but recommended)

To clean the pork and shrimp, rub them with coarse sea salt (about 1 tablespoon). Rinse under cold running water and drain dry. Parboil the pork belly for about 10 minutes to get rid of any foul smell and for easier slicing. Once cooled, slice the pork belly into thin bite-sized pieces, each with a layer of skin, fat, and meat.

Partially cook and season pork

In a large skillet, heat vegetable oil (about 1 tablespoon) on medium-high. Add half of the minced garlic and shallot. Sauté until fragrant. Add pork belly. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Panfry until mostly cooked (about 5 minutes). Remove from skillet and set aside.

Partially cook and season the shrimp

Repeat the step above for the shrimp. Add oil, garlic and shallot to skillet. Sauté until fragrant. Add shrimp. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Lightly pan fry to get the aroma onto the shrimp. No need to cook all the way through. Shrimp will finish cooking when making crepes. Set aside.

Prepare the mung beans

Rinse the dried mung beans in plenty of water until the water runs clear. Transfer the mung beans to a small pot and add enough water to cover the beans by 2 inches. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes uncovered, or until the beans are soft but still retain their shape. Stir half way through to prevent mung beans from sticking to the bottom of the pot. Drain and mix with 1 teaspoon sea salt. Set aside.

Time to fry

To make a crepe, you will need a large (12-inch) nonstick skillet or a well seasoned wok with a lid. Coat skillet with a thin layer of vegetable oil. Add a few slices of onions and pork belly. Pan fry for about one minute. Add shrimp (I added four for each crepe). Ladle in about ¾ cup of batter, then immediately pick up pan and swirl batter around to cover the bottom and sides of skillet until batter is no longer runny. Add mung beans and bean sprouts. Cover skillet with a lid and cook for 3 minutes on medium-high.

Crisp up the edges

Remove lid. The edges of the crepe should have pulled away from the sides of the skillet. Add a teaspoon of oil to the underside of the crepe. You can use a squeeze bottle or spoon to spread the oil evenly. Continue to cook for about 3 more minutes, uncovered, until the bottom crisps up.

Serve

Use a large spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with the remaining batter and ingredients. Serve with lettuce and your favorite Vietnamese herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).

Was craving banh xeo and finally got around to it today and this recipe did not disappoint! Flavors are spot on as I remember my fav banh xeos to be and very importantly, the crepes were SO crispy. This was always so tricky in my past attempts - they end up a bit too fragile or soggy but these turned out perfectly.

https://www.youtube.com/watch?v=AF9H5hpTrSA

Grandma's in her kitchen making Vietnamese Sizzling Pancakes (Bánh Xèo).

VIETNAMESE SIZZLING CREPE / PANCAKE (BANH XEO) RECIPE
http://www.vickypham.com/blog/vietnamese-sizzling-crepe-pancake-banh-xeo

Makes 8-10 pancakes

INGREDIENTS

Batter

1 packet Banh Xeo flour (12 oz)
1/2 teaspoon turmeric powder
80 grams rice flour
1 teaspoon refined sea salt
1/2 teaspoon MSG
1 can coconut milk (13.5 fl oz)
3 cups water
1 egg (beaten)
3-5 green onions (slice thinly)

Toppings

1 pound pork belly
15-20 whole shrimp (size 21-25; peel and devein)
2 teaspoons salt
1 teaspoon pork/chicken/mushroom stock powder (divided)
1 tablespoon vegetable oil
3 garlic (mince)
1 small shallot (mince)
1/3 cup dried split mung beans (wash until water runs clear and soak overnight)

Vegetables

Lettuce
Mint
Fish Mint (Rau Diep Ca)
Sorrel (Rau Chua)
Vietnamese Balm (Kinh Gioi)
Vietnamese Perilla (Tia To)
1 lb fresh bean sprouts
1 small yellow onion (slice thin)

Other Ingredients

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham): https://www.youtube.com/watch?v=GNxuKOnipp0 
Vietnamese Pickled daikon and carrot (Do Chua)

Equipment Needed

Large nonstick skillet with lid (preferably two for faster cooking)

INSTRUCTIONS

In a large mixing bowl and using a large whisk, mix together flour, turmeric powder that came with the flour, additional turmeric powder, rice flour, sea salt, MSG, coconut milk, water and egg until completely dissolved. Add green onions and set aside to rest for at least one hour. The longer the batter rests, the crispier it will be when fried as flour expands.

Clean the pork and shrimp by vigorously rubbing them with salt. Rinse under cold running water and drain dry. Slice pork belly into thin pieces. Marinade shrimp and pork belly with stock powder (1/2 teaspoon each).

In a large skillet, heat vegetable oil on medium high. Add minced garlic and shallot and saute until fragrant. Add pork belly and panfry until evenly cook (about 7-10 minutes). Add shrimp into same pan with the pork and lightly pan fry until no longer translucent (1-2 minutes). Remove pork and shrimp from skillet and set aside.

Put the presoaked mung bean in microwave-safe bowl and fill with water to cover by 1 inch. Place in microwave uncovered and cook for 5 minutes until soft. Drain and set aside.

To make the pancake/crepes, coat a large non-stick skillet with a thin layer of vegetable oil. Ladle in about 1 cup of batter and immediately pick up pan and swirl batter around to cover the bottom and sides of skillet. Add a small amount of sliced onions, mung beans and bean sprouts, pork belly and two shrimp to one side of the pancakes. Cover skillet with lid and cook for 5 minutes on medium high. After 5 minutes, remove lid and allow the pancake to dry out and become crispy. Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with remaining batter and ingredients.

Serve pancakes with fresh vegetables and herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).

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Vietnamese Sizzling Pancakes (Banh Xeo)

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The most viewed wheat starch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed wheat starch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine