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Wheat gluten is an alternative to soybean-based foods, such as tofu, which are sometimes used as a meat alternative. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, vegan, Buddhist, and macrobiotic cuisines. Mock duck is ...
Mock duck is a gluten-based meat substitute.It is made of wheat gluten, oil, sugar, soy sauce, and salt, [1] and is high in protein. Its distinctive flavor and artificial "plucked duck" texture distinguish it from other forms of commercially available gluten products.
Kellogg's Sanitas Nut Food Company sold his meat substitute Protose, made from peanuts and wheat gluten. It became Kellogg's most popular product as several thousand tons had been consumed by 1930. [22] There was an increased interest in meat substitutes during the late 19th century and first half of the 20th century. [23]
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
A gluten-free diet is a diet that strictly excludes gluten, proteins present in wheat (and all wheat varieties such as spelt and kamut), barley, rye, oat, and derivatives of these grains such as malt and triticale, and foods that may include them, or shared transportation or processing facilities with them.
A meat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein), [7] is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat.
Need a gluten-free flour substitute? Maybe you ran out of all-purpose flour. No matter the reason, you've arrived at our ultimate guide of flour substitutes. And since not all flour alternatives ...
Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content. Kneading promotes the formation of gluten strands and cross-links, creating baked products that are chewier (as opposed to more brittle or crumbly). The "chewiness" increases as the dough is kneaded for longer times.