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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