Wheat Roast update & easy recipe

[Guest guest]

This weekend I broke in the crockpot with the below recipe. There

was very little kneading and no washing involved. The results were

much better than when I used the labor intensive method. However, it

was still not as dense or flavorful as the premade I buy at Whole

Foods (small bricks wrapped in cellophane). I used " vital gluten "

flour that I buy in bulk. Is this the wrong flor to use? should I

be beating it alot, to make it flatter?

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c Gluten flour

1/4 c Peanut butter or tahini (Ised Tahini)

2 tb Nutritional yeast

2 ts Cumin powder

1 t Ground coriander

1 t Garlic powder

1/2 ts Onion powder

1/2 ts Salt

1/2 ts Black pepper

1 c Water

3 tb Tamari (or soy sauce)

1 tb Vegetable oil

1 1/4 c Additional water

1/4 c Cider vinegar (I used Balsamic)

1 tb Dairy-free margarine

1 Clove garlic, sliced in half

 

Cut peanut butter or tahini into gluten flour (as you

would shortening in corn meal - this is my

enhancement). Stir in nutritional yeast, cumin

powder, coriander, garlic powder, onion powder, salt

and pepper, mixing well.

 

Add tamari and oil to one c of water and pour into

gluten mix. Knead into a rough ball and place into a

slow cooker (crock pot) that has been sprayed with

non-stick spray.

 

Mix additional water (1 & 1/4 c) and cider vinegar and

pour over gluten. (I sometimes add about a tb and/or

tamari of liquid smoke to add a bit of flavor. How

about basil? Sprinkle it on. What the heck.)

 

Top gluten ball with margarine and garlic halves.

 

Cook in slow cooker on low setting for 5-7 hours.