A Wheat Gluten Meat Substitute in Your Survival Kitchen?

Gluten has gotten a bad reputation with so many people claiming gluten sensitivity. The demand for and production of gluten free foods is on the rise.

But if you don’t have a problem with gluten, consider an idea that seems unusual at first–a wheat gluten meat substitute for your survival kitchen.

What is it anyway?

Gluten is a concentrated protein that enhances the taste and color of breads. It adds nutrition and can add shelf life to baked goods. That means your homemade bread will stay fresh longer.

Most of us familiar with storage food have heard of TVP (textured vegetable protein) made from soy. But why not use wheat gluten?

I first heard of this in John Hill’s How to Live on Wheat. But if you want to go deeper, there’s How to Make All the Meat You Eat Out of Wheat, by Nina and Michael Shandler.

A satisfied user claims the finished products from the book’s recipes really taste like meat. Recipes include chicken, sausage, meatloaf and even steak. That sounds truly amazing to me, and I’d love to try some.

How to Make All the Meat You Eat Out of Wheat tells you how to get gluten from whole wheat. That’s good knowledge to have. You can also buy gluten online.

When you’re ready to get your copy of either of the books mentioned above, click on the book’s title wherever you see it in this post. That takes you to the page where you can place your order.

Author: John Wesley Smith

John Wesley Smith writes and podcasts from his home in Central Missouri. His goal is to help preppers as he continues along his own preparedness journey.