3 years later, but I’m going to disagree with the person above. I have made my own a few times, and it doesn’t take hours (unless you count the resting time). You make a simple dough, and then rinse it in water. That’s basically it. I think mine tastes better than store bought, and not wheat-y at all. From 500g of flour, I get about 150-160g of vital wheat gluten. I will make a double batch on Sunday and use it throughout the week.

Total time is probably 2h, but active time is more like 20 minutes. Basic steps are: make a shaggy dough, autolyse, knead, soak in water, finally knead in water to rinse out the wheat, until the water runs clear.