Basic Gluten

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Basic Gluten

 

1. Broth: Clean and chop 2 small potatoes, ½ medium

onion, 1 carrot, 1 large stalk of celery (or

equivalents). Put in a 4 quart-size pan with water

(about 2/3 full) adding about ¼ cup of Bragg’s Aminos

or Soy Sauce (extra salt if desired). Bring to boil

while mixing gluten—the longer it boils the more

flavor available for the gluten. You may your favorite

herb(s) to the broth or they can be used when

preparing the gluten slices for serving.

 

1 Cup Gluten flour

1/4 Cup Soy Flour

3 Tbsp Regular flour

1 Cup Water (minus 1 tablespoon)

1 Tbsp Soy sauce (or 2 Tablespoons Bragg’s

Aminos)

2 tsp Garlic powder (opt mixture)

 

2. Mix dry ingredients. Stir mixed liquid in. knead a

few times and shape into long roll. Slice (12 pieces

large size, 23 pieces small), keeping hands wet,

flatten each slice in palms and place on wet plate.

Drop one at a time into boiling broth. Cover and boil

about 30 minutes, pressing down top slices

once-in-a-while. When cooked, remove slices to

casserole, drain liquid from kettle and use it to

cover slices. Add several tablespoons of Bragg’s or

soy sauce to liquid and let marinate. Cook gluten

keeps 7 to 10 days in refrigerator. May be

refrigerated or frozen at any stage of preparation.

 

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ParadeMark 12: 30,31

 

 

 

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