Mix flour and wheat gluten (if using) in a large bowl. Add water and form a dough (with hands probably). Add water or flour to adjust until dough is just wet. Knead on a clean surface for 5-8 minutes (this forms the gluten). Let rest in original bowl for 20 minutes. While waiting put a large pot of broth (salted water, water with soy sauce, and/or whatever spices you choose) on medium heat to simmer. About 6-8 cups should do, but enough to cover wheat meat. Now, you thought the kneading was fun. Probably in the sink, run cold water over the wheat meat to cover. Gently knead (and knead is a strong word) the meat in the water and watch the starch wash off. Once the water is cloudly, pour it off and replace with fresh. Keep repeating until water comes out clear. The kneading is really a technique to learn. If you're too rough, the meat will tear or at least be "loose." Too gentle and you may be there all night. But the key point is not to stop until the water comes out clear. Otherwise you'll have a dense center when it's done cooking. Once the wheat meat is fully washed (it should shrink in half), form it into a log and cut longwise. Transfer to simmering water and cook (just barely at a boil) for 1 hour. Drain meat (squeeze out some water if you like) and cut. The meat can be used in other recipes as desired.