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Title: Basic Gluten
Categories: Easy Lowfat Entree Vegetarian Vegan
Yield: 3 Cups
1 | c | Instant gluten flour |
; (vital wheat gluten) | ||
7/8 | c | ;water or vegetable stock |
SIMMER IN | ||
6 | c | Vegetable stock |
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 Ä
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