Place the raw gluten on a well-oiled cookie sheet.
Using your hands and/or a rolling pin, flatten the
gluten out to a slab that is about 1/2 inch thick.
Bake at 350 deg for about 15 minutes.
After 15 minutes or more of baking, the gluten should
begin topuff up and form air pockets. Poke these
bubles with a fork to let the air escape and allow for
more even cooking. Bake the gluten for 15-20 minutes
more.
Remove the gluten from the oven and from the cookie
sheet. Fold it in half and cover it with a large
inverted bowl. Let the gluten stand, covered, for
about 10 minutes to soften the crust.
Tear or cut the baked gluten into pieces and place it
in the food processor. Briefly grind it to obtain a
ground-beef-like texture. If you prefer, you may run
the gluten through a meat grinder instead of a food
processor.
Use the ground seitan to make Ground Seitan Mix. Or
use it in any recipe that is traditionally made with
ground beef.
