Review/Rate this Recipe Save to MyRecipes Rating:

Title: Basic Gluten
Yield: 3 Cups

Ingredients

      1 c  instant gluten flour
      1    ; (vital wheat gluten)
    7/8 c  ; water or vegetable stock
 
  ----------------------------SIMMER IN---------------------------------
      6 c  vegetable stock

Instructions

Mix gluten and 7/8 cup water in a bowl. Knead a minute to blend.
Divide into 16 to 20 balls, stretching and pressing to flatten into
cutlet shapes. Drop the gluten cutlets into the simmering vegetable
stock and reduce to a very low simmer, cooking gently for about 50
minutes. Drain and cool before using. Per serving: cal 103, pro 28
gm, carbo 5 gm, fat 1 gm

Instant gluten flour can be purchased by mail from: The Mail Order
Catalog PO Box 180 Summertown, TN 38483 Phone: 1-800-695-2241

Cooking With Gluten and Seitan, Dorothy Bates, The Book Publishing
Co, 1993

Typed for Meal Master by Susan Grabowski on 9-18-94 From: Dottie
Theriault Date: 14 Mar 97 National Cooking Echo Ž

Reviews