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Quote:

Originally Posted by IslandGirl

It's an enzyme modified or hydrolyzed wheat protein, which is a gluten, yes. It's stickiness when wet is one of its "strongest" characteristics

. I use it (carefully!) for dusting/breading glue, you know the part where you dredge foodstuffs with 'flour', then egg wash then your 'breading' of choice. I get a serious case of club hand with THAT one (did you see Alton Brown recently demonstrating breading procedure and club hand?)

Yeah! I loved it. Good to know there's a term for what happens to your hand when you're dredging.

But it makes me wonder about club foot?!?

I couldn't get the little globs of WPI out of my scratcher pad even after soak! And I think I had a nylon brush that was hopelessly gummed up. Maybe I should've just soaked it longer.

Oh well, I'm off wheat now.