Brother Bobs Gluten Steaks

Put the broth on to boil while mixing the stuff:
Broth-
Just dump the ingreients into a large stock pot or kettle-
12 c. water
3 Tbs. brewers yeast or other nutritional yeast
3 Tbs. McKays chicken seasoning
1 tsp. lowerys seasoning salt
1/2 c. soy sauce or braggs amino acids
1 pkg. onion soup mix
1 tsp. garlic powder
Dry Stuff
be exact in measurements. Place in a 2qt. (medium) bowl
3 c. vital wheat gluten flour or dough pep
1/2 c. minute tapioca or other quick tapioca
1 cup whole wheat flour
3 Tbs nutritional food yeast like brewers yeast
1/2 tsp lawerys or other seasoning salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
Wet Stuff-
be exact in measurements
Place in a 1 quart measuring pitcher-
3 1/2 c. cool water
1/4 c. soy sauce
1 Tbs. brown Gravy Sauce, to make it darker.
When broth is boiling vigorously proceed to mix the wet stuff into the dry stuff
Mix quickly with a fork or hands. In 15 to 30 seconds it will be a solid mass.
Knead the dough for 2 - 3 minutes. Shape the dough into a couple long rolls
about 2 in. wide . Cut the dough into 3/4 in. slices. Flatten with hands and drop into
boiling broth. As the steaks cook they will float to the top of the broth. Occasionally
push the steaks down with a wooden spoon.
Boil the steaks 40 min. over med low heat.
yield; 30 steaks. The texture of the steaks is even better after freezing.
This is one of the best "make your own gluten I’ve ever made.
It was in a cookbook given to me from a very nice lady in Rolla, Missouri