Gluten – Sheron Alvarez’s
Ingredients
For the broth, in a large pan add:
- 6 C. Water
- 1 C. Soy Sauce
- 1 med. Onion halved
- 1 Celery Stick halved
- 4-5 cloves Garlic
- 1 Tbsp McKay’s chicken seasoning
- 1 Tbsp. Curry Powder or Chili Powder optional
Place on heat to bring to a boil while making dough.
For the gluten dough:
- 2 1/4 C. Water
- 1 tsp McKay's Chicken Seasoning
- 2 tsp Nutritional Yeast
- 1 Tbsp. Dried Onion Flakes or 1.5 tsp onion powder
- 1/3 C. Old-fashioned Oats
- 1 Tbsp. Bragg's Liquid Aminos or soy sauce
- 1 Tbsp. Olive Oil
- 1 tsp Dry Minced Garlic or 1/2 tsp garlic powder
- 2 Tbsp. Tapioca Flour or Clear Gel powder
- 1/2 C. Montana winter white wheat flour or any wheat flour
- 2 C. Gluten Dough (aka Do-Pep)
Instructions
- To a food processor with the metal blade, add gluten dough ingredients except gluten flour (aka Do-Pep).
- Blend all together in processor for a few minutes till well-mixed.
- Add 2 c. gluten flour (aka Do-Pep)
- Mix all ingredients together until gluten dough is thick, 30-45 seconds. Let dough rest for about 15 minutes. (Can rest longer up to over night, covered in the fridge.)
Cooking options:
- Place dough on plastic wrap, pulling out and stretching till just a bit smaller than the sheet of plastic. Fold the plastic over the dough and roll it back and forth until it’s an even thickness; tuck the ends of the plastic under the dough and let set at least 10 minutes to rest. As soon as the broth is boiling, open one end of the plastic wrap and tilt the whole thing so the gluten gently slips into the boiling broth.
- To make cutlets, make rolled-out dough as above but cut the rolled dough into slices before dropping it into the boiling broth.
- Pull off small pieces, flatten a little or leave them fat and round. Place them in the boiling broth, stirring occasionally to help all the pieces stay completely immersed in the boiling broth as much as possible.
- For any of these methods, boil for 20-30 min.
Notes
Be sure to add the gluten flour slowly TO THE H2O, not the water to the gluten.
Sheron notes that she frequently re-uses the broth for another batch of gluten, blending it in the blender, then using it as the gluten dough liquid, omitting the McKays, Bragg’s, onion and garlic this time.
