Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 Steak: A Mock Beef Steak Makes 4-6 steaks Prep time 10 minutes Cooking time: 50 minutes 2 cups raw gluten 3 cups water 1/4 cup tamari soy sauce 1/2 teaspoon black pepper 1` tablespoon oil 1 teaspoon cumin, ground 1 teaspoon coriander, ground 1/2 teaspoon garlic powder or 1 clove garlic minced Divide raw gluten into 4-6 pieces. Pound with a meat mallet into steak-sized pices. Combine all remaining ingredients in a pot. Add gluten steaks. Place pot on medium heat for 50 minutes. Cook, uncovered, without boiling. Long, slow cooking allows the seasonings to penetrate the raw gluten, creating adense beeflike texture. If boiled steaks take on a spongy texture, they have been boiled too rapidly for too long a period of time Steaks can be served immediately, but a more beeflike appearance will be obtained if they are fried in oil on both sides before serving. The liquid used to flavor the wheat " meat " steaks makes an excellent broth for use in dark gravies, stew and soups. It can be stored in the refrigerator for a week or longer and used as needed. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hi everyone, I have a slightly different question about gluten. Due to medical dietary restrictions, my husband can not have any processed grains and can only eat whole grain products. Does anyone know if it is possible to make gluten successfully from whole grain flour? If so, are the recipe and preparation similar to the ones using white flour? Thanks in advance. Cheers from Marie in Haarlem, Netherlands Quote Link to comment Share on other sites More sharing options...
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