Me, to the family dog: "Here, girl! Sit for the cookie! Sit! Sit!"
Our dog, a dachshund: "I AM sitting!"
Thursday, March 18, 2010
Wednesday, March 3, 2010
Fried Gluten Flour Steaks
Sounds strange, doesn't it? Obviously, those of you who are allergic to gluten, this recipe is not for you. The others should definitely check this out. This is an excellent meat substitute, super high in protein, and very low in carbs. The only fat comes from the oil you fry the pieces in. This will make a pretty big batch, filling a 9 x 13 baking dish with little finished gluten "steaks". It may seem like a lot, especially this being a brand new recipe for you. But don't worry, if you're kids are anything like mine, they'll gobble it all up, and you won't have very much for very long!
You'll need to find gluten flour. You can get it at most vegetarian/health sections of your local supermarket, or at a more organic, health food store. You might even be able to find it in the bulk food bins, check around. It's much more expensive than regular flour, so it's worth shopping for the best price. Gluten is simply the protein half of the wheat kernel. It is generally used as an additive to doughs made with low-gluten flour, such as rye flour, to give them elasticity they can't muster on their own.
You can eat these steaks "as-is", add various gravies, or you can even make a vegetarian chicken parmesan by topping with cheese and marinara sauce.
3 cups gluten flour
1 pkg onion soup mix
1/3 McKay's Chicken Seasoning (again, to be found in a health food or organic section. I don't know of any other brand of seasonings that'll work, so if you can't find McKay's, I don't know what to tell you. I guess you're on your own!)
1/2 cup oats
1/2 cup white flour
Mix all above dry ingredients
add 3 cups water and mix very, very well, probably by hand at the end. make sure there are no lumps. You're making a big batch of dough, basically.
divide into several long tube-like sections,
cut off pieces and press into little steaks
boil pieces in the following broth for 45 minutes:
6quarts water
1/3 cup Mckay's seasoning
1 pkg onion soup mix
once that's done, dredge pieces in flour (or a flour and bread crumb mixture) and pan fry in vegetable, canola or olive oil until golden brown.
You can let the pieces cool between boiling and frying. I've heard you can even freeze the boiled peices and fry them later, but I've always just done the whole batch.
You'll need to find gluten flour. You can get it at most vegetarian/health sections of your local supermarket, or at a more organic, health food store. You might even be able to find it in the bulk food bins, check around. It's much more expensive than regular flour, so it's worth shopping for the best price. Gluten is simply the protein half of the wheat kernel. It is generally used as an additive to doughs made with low-gluten flour, such as rye flour, to give them elasticity they can't muster on their own.
You can eat these steaks "as-is", add various gravies, or you can even make a vegetarian chicken parmesan by topping with cheese and marinara sauce.
3 cups gluten flour
1 pkg onion soup mix
1/3 McKay's Chicken Seasoning (again, to be found in a health food or organic section. I don't know of any other brand of seasonings that'll work, so if you can't find McKay's, I don't know what to tell you. I guess you're on your own!)
1/2 cup oats
1/2 cup white flour
Mix all above dry ingredients
add 3 cups water and mix very, very well, probably by hand at the end. make sure there are no lumps. You're making a big batch of dough, basically.
divide into several long tube-like sections,
cut off pieces and press into little steaks
boil pieces in the following broth for 45 minutes:
6quarts water
1/3 cup Mckay's seasoning
1 pkg onion soup mix
once that's done, dredge pieces in flour (or a flour and bread crumb mixture) and pan fry in vegetable, canola or olive oil until golden brown.
You can let the pieces cool between boiling and frying. I've heard you can even freeze the boiled peices and fry them later, but I've always just done the whole batch.
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