1. Place broth ingredients in 4 to 6 quart kettle. Bring to a rolling boil.

2. Meanwhile, place water in large bowl for the gluten, add the vital gluten flour and mix with hands or wire whisk, until mixture is smooth. Take handfuls and squeeze and massage until you have removed the excess water and have a relatively smooth, rubbery ball. Set aside.

 3. Continue with remaining mixture until all the water has been squeezed out of the entire batch. Put the balls together to form a log, smooth and shape about 3" across. Slice and flatten each steak, drop into boiling broth. Reduce heat, cover and simmer for 30 to 45 minutes.

4. Remove steaks and bread and fry or bake. If you choose to fry them, fry on one side in a small amount of oil, turn and add 1/2 cup of the broth they were boiled in to simmer the other side in. Pouring the broth over all to moisten.

 These make wonderful, juicy steaks for sandwiches or eating alone. If not fried, these may be chopped and put in casseroles or ground and used in place of hamburger. I know this sounds almost too simple to be true, try them before making a judgment call on them, though, they are wonderful!