Quick Homemade Gluten

By á-13

Ingredients

• Broth:
• 2 cups gluten flour
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1-1/4 cups water or vegetable stock
• 3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
• 1-3 teaspoons toasted sesame oil (optional)
• 4 cups water
• 1/4 cup tamari or soy sauce
• 3 -inch piece of kombu (a type of seaweed)
• 3-4 slices ginger (optional)

Details

Servings 1
Adapted from vrg.org

Preparation

Step 1

Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

For Broth:

Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

Total Calories per 4 oz. Serving: 77
Fat: 0 grams