Gluten Steaks
3 cups gluten flour
1 cup whole wheat flour
1/2 cup minute tapioca
3 tablespoon chicken-like seasoning or beef-like seasoning (from health store)
3 tablespoon Yeast Flakes
Mix all above ingredients, Add 3 1/4 cups hot water & 1/4 cup soy sauce, all at once. Stir into dough. Form into a roll like a cinnamon roll, after lightly kneading. Let sit 15 minutes, while making broth.
Broth:
10 Cups water 1 T. Savorex or Vegex 3 T. Chicken like seasoning 4 T yeast Flakes 1/2 cup soy sauce 1 large onion diced 2-3 Bay leaves
Bring to a boil. Slice gluten to 1/3 pieces. Drop into boiling water, one at a time. Keep it boiling. After all gluten is in broth, turn heat down and cover and simmer for 1 hour. Put into a casserole dish and serve. Yumm!!!
May be used as burger if ground, or cut into chunks for stroganoff sauce etc.
SO HOW'D IT GO?
What effect does adding whole wheat flour have on the end result? That is, how do the steaks differ ( in texture or flavour etc ) from gluten steaks made with only vital wheat gluten flour?
I've been making this recipe for years and it is the best. I bread it with seasoned crumbs and fry it and serve it with gravy or in a sandwich. This is our standard Christmas dinner entree.