Gluten #1

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Gluten #1

Source: Recipes of Friendship Cookbook

 

3 cups gluten flour

1 1/2 cups whole wheat flour

1/2 cup tapioca

1/2 tsp. salt

4 Tbsp.yeast flakes

1 Tbsp. Bakon Yeast

3 cups water

1/4 cup Braggs Liquid Aminos

 

Mix all the dry ingredients together. Then add the water and Braggs. Mix together with a spoon and then knead for a few minutes (it will be very wet feeling and will have a funny texture). Let sit 1/2 hour. Then slice or tear off pieces and drop into boiling broth (recipe to follow). Boil for 1 1/2 - 2 hours (covered), stirring frequently. Scoop out gluten pieces. You can now use these pieces in any recipe calling for gluten. You can also pressure can the gluten (following safety techniques/processing times) or freeze it in small quantities and remove from freezer as needed. Save the broth and use it in any recipe calling for broth or vegetable broth.

 

One advantage to this broth recipe is that it is not too salty - as most gluten broths are.

 

Broth:

 

13 cups water

3 large onions, chopped

1/4 cup Braggs Liquid Aminos

4 Tbsp. nutritional yeast flakes

3 Tbsp. Vege/Yeast*

1 tsp. Bakon Yeast

 

Mix together in a very large pot.

 

*Vege/Yeast = 1 1/3 cups nutritional yeast flakes, 3 Tbsp. onion powder, 2 Tbsp. salt, 1 tsp. celery seed,

2 1/2 Tbsp. Italian Seasoning, 2 Tbsp. parsley - Blend all ingredients fine in a blender or Moulinex grinder. Store in an airtight container. Use in the same proportions as McKays Chicken Style Seasoning.

 

To make a "chicken" broth use 1 tsp. Vege/Yeast and stir into 1 cup water.

 

 

"May your roots go down deep into the soil of God's marvelous love; and may you be able to feel and understand. . .how long, how wide, how deep, and how high his love really is." Ephesians 3:17-19 www.BibleInfo.com

 

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