Basic gluten

3 cups

Ingredients

Quantity Ingredient
1 cup Instant gluten flour
; (vital wheat gluten)
6 cups Vegetable stock
⅞ cup ;water or vegetable stock

Directions

SIMMER IN

Mix gluten and ⅞ 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 Submitted By ROBERT MILES On 09-26-95

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