Gluten Cutlets
3 cups instant gluten flour
½ cup minute tapioca
or ½ cup pecan meal
½ tsp Lawry’s Seasoned Salt
1 scant cup whole wheat flour
3 ¼ cups cold water
¼ cup of Bragg’s Aminos
Broth
13 cups water
3 Tbsp olive oil
½ tsp Savorex (or similar seasoning)
1 tsp Lawry’s Seasoned Salt
1 Tbsp McKay’s Seasoning (beef or chicken)
1 tsp onion salt
4 Tbsp Nutritional yeast flakes
½ cup Bragg’s Aminos
1 tsp Postum or Roma
Gluten Cutlets: Thoroughly mix all dry ingredients. Then add all at once: 3 ¼ cups cold water and ¼ cup of Bragg’s Aminos. Stir very quickly and knead lightly. Divide the dough, roll into two rolls about 1 ½ inches thick and let stand while preparing the broth.
Broth: Add all the ingredients to water and bring to a boil. Slice the rolls of gluten and then add the sliced gluten to the broth. The slices should fill the pot. Reduce heat to low and simmer for 1 ½ hours.