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Gluten
Combine 1 cup of gluten flour, and enough water to make it a sticky
dough. Slice it, simmer it in a big pot of boiling water with
onions, soy sauce, and oil until it is tender. The pieces can then
be drained in a colander (save the water to make gravy) and breaded
and fried.
Or you can make wheat balls by chopping up each of the steaks or
grating them, and adding approx, 1 onion chopped fine, 1 tablespoon
of tamari or other soy sauce, 1/2 cup mushrooms chopped fine, 1
cup soy milk, 3 tbsp of tomato paste, and enough bread crumbs to
soak up the wet ingredients.
Let the mixture sit in the refrigerator for 1/2 hour. Bake the
balls on a non-stick cookie sheet, turning occasionally until they
are browned. Add to spaghetti and spaghetti sauce.
The leftover balls and/or cutlets freeze really well.
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Gluten 03