Many years ago when experimenting with gluten washed from wheat,
the thought came to me that it would be a good thing if it could be
combined with nuts, as the nuts would supply the oil lacking in the
gluten. From former experiments I knew it would be a difficult problem,
but it was finally solved and has resulted in giving to the world a
valuable food product, which gives me great joy.
I give directions (the results of my own experimenting) for making this
food as perfectly as it can be made in our homes without the aid of
special machinery.
Whether it pays to make it or not depends on the value of our time
or whether we can procure similar foods all ready prepared. (Similar
manufactured foods on the market are called “protose,” “nutfoda” and
“nut cero”, according to where they are made).
A part of the process will be entirely new to many but it is not at all
difficult, and if directions are carefully followed the result will
be success and soon the making of a quantity of “trumese,” as I have
called it for convenience, will not be considered a greater task than
baking a batch of bread.
The first thing of importance in making trumese is securing a good
_fresh bread flour_ one that is called a heavy flour, not a blended or
a light flour.
A good bread flour will yield about two pounds of gluten to each seven
pounds of flour: but in trying a brand with which you are not familiar,
take ½-1 lb. more if you wish to have two pounds of gluten.
I give the recipe for two pounds of gluten, but if you are making
trumese for the first time it may be well to take half that quantity.
The following suggestions will enable you to substitute measures for
weights if you have no scales, and to calculate the recipe for trumese: