Hm Roll it into a ball, dunk it into a mixing bowl of water, wait about 5 minutes and start kneading it under the water. When the water is all milk from the extracted starch, dump and replace with new cold water, repeat. You are making ‘vital wheat gluten’ or seitan the old fashioned way. When you pretty much stop getting starch, and you have a little elastic wad of glop, you are done.