Monday, June 22, 2009

Homemade Gluten at it's best


Gluten
1 medium onion
1/4 cup wheat germ
1/4 cup oatmeal
1/4 cup soy sauce Braggs
1 cup water
1 Tbs. garlic powder
2 1/2 c. Gluten Flour
Blend first 6 ings. together to liquify and pour into bowl
Add Gluten flour. Knead til stiff. The tougher the better

Divide in half and make 2 cookie roll shapes. Wrap and refridgerate overnight or few hours
Slice in 1/2" slabs and boil in broth for 1-1/12 hours

Broth

2T oil
1/2 tsp garlic salt
1/2 cup Braggs
1/4 t. onion salt
9 c. water
You can freeze these on a cookie sheet for 2 days and then place in freezer
This stuff is GOOD. After I boiled them for the alotted time, I let them set for a while to continue soaking in the brothy goodness. When i was ready to use them, we egged and breaded them with Panko and fried them in coconut oil on the griddle. These were the juiciest gluten steaks I think I have ever enjoyed. Delicious! And cheap too! Enjoy

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