How do you hydrate gluten?

To hydrate gluten, mix vital wheat gluten with water in a bowl, ensuring the flour absorbs the moisture evenly. Start with a small amount of water and gradually add more until the mixture forms a dough-like consistency. Knead the dough for a few minutes to develop its elasticity, which activates the gluten proteins. Allow it to rest briefly before using it in recipes, enhancing its texture and binding properties.