1 cup gluten flour
1 cup water
Stir gluten flour & water together, adding more water if necessary. You want a nice thick dough. Knead to get the gluten elastic and squeeze out the excess water. (do this right in the bowl you mixed it in, or a colander would work to drain off the water.) Break in small (1”) pieces and simmer in a vegetable broth at least ½ hour. Note: The longer you knead and simmer the gluten, the tougher it will become, so you can pick your own texture.
