Gluten and Gluten Broth

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Gluten and Gluten Broth

 

Gluten:

 

8 cups whole wheat flour

4 cups water

 

Broth:

 

2 quarts water

1 onion, diced

1 Tbsp. Vegex

1/2 tsp. garlic powder

1/3 cup soysauce

2 Tbsp. oil, optional

 

Let whole wheat flour and water soak together at least 1 hour. Wash or

rinse thoroughly, keeping the dough together. Continue working the dough in

water until you have a tough elastic lump which is mainly gluten, the proein

of the wheat. Slice gluten into steak-like pieces and add to boiling broth.

Simmer until most of the liquid is gone.

 

Remaining broth may be thickened into a gravy and served over gluten steaks.

Gluten may be breaded and baked, or breaded and fried in skillet.

 

 

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