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Esther's Homemade Gluten
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Yield: a lot
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| Gluten can be seasoned many different ways by changing the contents of the simmering broth, and it can be used in everything from stir fries and casseroles, to eating it alone or, as I have been known to do (and greatly enjoy) breading and frying it and making it into a sandwich on homemade bread. Esther's Homemade Gluten Mix together: | |
| 3 cups 100% | gluten flour, (Bob's Red Mill makes this) |
| 1 cup | whole wheat flour |
| 1 cup | white flour |
| add 3 cups cold water Mix well and knead into a ball. Cover with plastic wrap and let it sit at least an hour, or overnight, in the fridge. When you are ready for the next step, remove from the fridge and cut pieces of dough off the ball -- about half the size of a golf ball -- and stretch them thin (don't worry that the edges will be thicker than the middle). Drop the stretched pieces into simmering broth (recipe follows). Simmer the pieces at least 30 minutes, but an hour or more is good since the longer it simmers the more flavor the broth will impart to the gluten. The gluten pieces will puff up as they cook. After simmering, cool and remove the gluten pieces from the broth. Store the finished gluten in the fridge for a few days, or freeze it if you won't be using it right away. Broth: | |
| 6 cups | water |
| 1 cup | tomato juice |
| 1 Tbs. | McKay's chicken seasoning |
| 1/2 cup | soy sauce, (I use more) |
| 1 tsp. | garlic powder |
| 1 tsp. | onion powder |
| 1Tbs. | Vegemite, (secret ingredient?) |
| salt | |
The broth should be too salty to eat alone in order to flavor the gluten adequately.
Makes a lot.
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