This is 100% Gluten Bread

Ingredients

• 250 g All-Purpose Flour (for dough, sifted)
• 150 ml Water (lukewarm (30°C) for activating yeast)
• 3 g Active Dry Yeast (about 1 tsp)
• 5 g Salt (fine sea salt)
• 5 g Sugar (optional, helps yeast)
• 500 ml Water (for washing) (room temperature, for rinsing gluten)

Instructions

1. Prepare Basic Bread Dough

   In the mixing bowl combine the flour, lukewarm water, yeast, salt, and sugar. Stir until a shaggy dough forms, then knead with the wooden spoon or hands for 5–7 minutes until smooth and elastic. Cover and let rise in a warm spot (about 30°C) for 1 hour.

   Time: PT1H

2. Wash Dough to Extract Gluten

   Place the risen dough in the large bowl or sink. Add about 200 ml of room‑temperature water and gently knead, allowing the starchy water to escape. Drain the cloudy water and repeat the rinsing process with fresh water until the water runs clear. You will be left with a bouncy, elastic lump of gluten. Squeeze out excess water gently.

   Time: PT30M

3. Microwave Gluten Skeleton

   Place the gluten lump on the microwave‑safe plate. Loosely cover with plastic wrap to trap steam. Microwave on high for 30 seconds, then check. If not fully puffed, continue in 10‑second bursts until the gluten expands like a balloon and the surface feels firm (about 1–1.5 minutes total).

   Time: PT2M

4. Cool and Serve

   Allow the microwaved gluten to rest for 2 minutes. Slice or tear into bite‑size pieces and serve immediately as a novelty snack. It will be hot, so handle with a kitchen towel.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

75 g

Carbohydrates

5 g

Fat

1 g

Fiber

0 g