Gluten Meat (Made from Flour) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 lbs bread flour (hard wheat) 900g | water to mix | 1 tsp salt 5ml |
| 1 tsp pepper 5ml | 2 tblsps gravy browning 30ml | 1 tblsp cake blackening 15ml (This will give brown color to the meat) |
| 1 tsp celery salt 5ml | 1 red recardo (round ball) | 1-2 tblsps Lea & Perrin or Soy sauce 30ml |
| 1 tsp onion salt 5ml | ||
| 1 | Put flour in bowl and mix with just sufficient water make a stiff dough. Knead well. |
| 2 | Cover with water for 6-8 hours or overnight. |
| 3 | Next day throw off water. This will look white and starchy. |
| 4 | Continue adding, washing and throwing off water until all the starch has been removed. This process will use a lot of water. |
| 5 | When mixture look elastic, cut up in cooking size pieces. Season with above seasoning. (As for regular meat) |
| 6 | Store in refregerator until ready for use. |