Guest guest Posted May 6, 2001 Report Share Posted May 6, 2001 Quick Homemade Gluten(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups) This is the basic recipe for gluten. 2 cups gluten flour1 teaspoon garlic powder1 teaspoon ground ginger1-1/4 cups water or vegetable stock3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce1-3 teaspoons toasted sesame oil (optional) Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times. Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes. Broth:4 cups water1/4 cup tamari or soy sauce3-inch piece of kombu (a type of seaweed)3-4 slices ginger (optional) Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point. Total Calories per 4 oz. Serving: 77Fat: 0 grams ---Outgoing mail is certified Virus Free.Checked by AVG anti-virus system (http://www.grisoft.com).Version: 6.0.250 / Virus Database: 123 - Release 4/18/01 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 Is this like an analog or something? What does it taste like? = titi > " Abraxis " <oneil > > > Quick Homemade Gluten >Sun, 6 May 2001 18:55:07 -0400 > >Quick Homemade Gluten >(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups) > >This is the basic recipe for gluten. > >2 cups gluten flour >1 teaspoon garlic powder >1 teaspoon ground ginger >1-1/4 cups water or vegetable stock >3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce >1-3 teaspoons toasted sesame oil (optional) > >Add garlic powder and ginger to flour and stir. Mix liquids together and >add to flour mixture all at once. Mix vigorously with a fork. When it forms >a stiff dough knead it 10 to 15 times. > >Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it >rest another 15 minutes before proceeding. > >Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in >broth for 30 to 60 minutes. > >Broth: >4 cups water >1/4 cup tamari or soy sauce >3-inch piece of kombu (a type of seaweed) >3-4 slices ginger (optional) > >Combine all ingredients in a large saucepan. Bring broth to a boil. Add >cutlets one at a time. Reduce heat to barely simmer when saucepan is >covered. Seitan may be used, refrigerated, or frozen at this point. > >Total Calories per 4 oz. Serving: 77 >Fat: 0 grams > > >--- >Outgoing mail is certified Virus Free. >Checked by AVG anti-virus system (http://www.grisoft.com). >Version: 6.0.250 / Virus Database: 123 - Release 4/18/01 > _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 I am new to Gluten but I really like it. It has a kind of chewy texture and tends to taste like whatever you have cooked it in with a faint wheatie taste. I really liked it and by using the gluten flour it is really easy to make. Heather - theresa b Sunday, May 06, 2001 9:12 PM Re: Quick Homemade Gluten Is this like an analog or something? What does it taste like? = titi>"Abraxis" <oneil> >> Quick Homemade Gluten>Sun, 6 May 2001 18:55:07 -0400>>Quick Homemade Gluten>(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups)>>This is the basic recipe for gluten.>>2 cups gluten flour>1 teaspoon garlic powder>1 teaspoon ground ginger>1-1/4 cups water or vegetable stock>3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce>1-3 teaspoons toasted sesame oil (optional)>>Add garlic powder and ginger to flour and stir. Mix liquids together and >add to flour mixture all at once. Mix vigorously with a fork. When it forms >a stiff dough knead it 10 to 15 times.>>Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it >rest another 15 minutes before proceeding.>>Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in >broth for 30 to 60 minutes.>>Broth:>4 cups water>1/4 cup tamari or soy sauce>3-inch piece of kombu (a type of seaweed)>3-4 slices ginger (optional)>>Combine all ingredients in a large saucepan. Bring broth to a boil. Add >cutlets one at a time. Reduce heat to barely simmer when saucepan is >covered. Seitan may be used, refrigerated, or frozen at this point.>>Total Calories per 4 oz. Serving: 77>Fat: 0 grams>>>--->Outgoing mail is certified Virus Free.>Checked by AVG anti-virus system (http://www.grisoft.com).>Version: 6.0.250 / Virus Database: 123 - Release 4/18/01>_______________Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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