And so you did, thanks a lot. The "rubbery texture" bit you can easily adjust by adding more or less actual flour with the wheat gluten - from "slightly rubbery" to "feels like a steak that has cooked too much", with all the declinations in between (also, mix your flour/gluten with spices and vegetable broth from the get-go, it helps). Again, an even cheaper way (takes more time though; cheaper in terms of initial resources) is to start with your basic white wheat flour.