Chicken-Style Gluten

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Gluten:
1/4 cup Whole wheat flour
3 1/2 do-Pep or gluten flour
1/4 cup Nutritional yeast flakes
1 tsp. Garlic powder
1tsp. Onion powder
1 Tbs. Chicken-style seasoning
3 cups Water
1/4 cup Bragg Liquid Aminos or
Soy Sauce
Broth:
10 cups Water
2 Bell peppers, chopped
2 stalks Celery, chunked
1 large Onion, chopped
6 cloves Garlic, chopped
3 Tbs. Chicken-style seasoning
2 Tomatoes, chopped
1/4 cup Bragg Liquid aminos or
Soy Sauce
Mix all dry ingredients of first recipe in a
bowl. Put water and Bragg Liquid Aminos
in container, then at once pour into
dry
ingredients, and mix quickly with hands.
It will bind up quickly. As you are mixing,

Quickly shape into a long roll 2-3 inches
in diameter. You may wrap it and freeze
it for an hour or so for easier cutting on
you may slice and drop into boiling broth
right away.
Broth:
Put all of the broth ingredients in a large
pot and bring to a boil. When a rapid boil
has been reached, gently drop each piece
of sliced gluten dough into the water.
Reduce heat to maintain a strong simmer
for 1 1/2 hours. When done, gently lift
out each steak and lay in a casserole dish,
plastic storage container, or plastic bags
for freezing. Save broth, adding enough
cornstarch for a delicious gravy.
Chicken-Style Steaks:
6 gluten steaks 1 cup Cornmeal
1/4 cup yeast flakes
1 tsp. onion powder
1/2 tsp. garlic powder
Bread steaks in the above breading recipe,
and fry in a non-stick or Pam-sprayed skillet.
Use the broth you saved as a gravy
and pour over the steaks.