Gluten Steaks

Difficulty: Easy-Medium

Makes 8

Gluten steaks were one of my first experiences with different vegetarian cuisine. Not too far from where I live there is a large Seventh Day Adventist community and when I was about thirteen I gave a gluten burger a try. I’m not sure why I’ve never attempted to make them until now but recently a friend with similar fond feelings towards gluten steaks sparked my interest once again. I was completely blown away by the process and doubted it until I tried it for myself using my favourite elements of different recipes and then adding my own twist.


Gluten Steaks

  • 1 cup gluten flour
  • 1 teaspoon chicken-style stock powder (I use Massel)
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup water
  • 1 cup breadcrumbs


  • 8 cups water
  • 1 small onion, finely sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons soy sauce
  • 3 teaspoons chicken style stock powder
  • 1/4 cup brown sugar
  • 1 teaspoon salt


  1. In a stockpot, bring the broth ingredients to the boil.
  2. In a large bowl, combine gluten flour, stock, salt onion and garlic before slowly adding the water.
  3. Mix with a fork until a dough is formed.
  4. Squeeze out the water with your hands and mould the dough into a log.
  5. Cut the log into eight slices, pressing each one down to create a bit of an irregular shape.
  6. Carefully place the steaks into the boiling broth. Simmer for about 30 minutes with the lid on.
  7. When you remove the lid, you’ll notice that the steaks would have swelled to nearly triple their original size, WHOA.
  8. Remove from the broth and drain before removing excess water with paper towel.
  9. Coat each steak in a healthy amount of breadcrumbs before frying in oil until golden brown. You can also bake them if you wish.
  10. Serve with vegetables, salad or on a burger and enjoy the gluten goodness!


  • Deni

    When you coat the staks in breadcrumbs do they need to be dipped in any gag or anything to hep the breadcrumbs stick?

    • Chelsey

      Hi Deni,

      Because the steaks are quite moist you shouldn’t need anything to help them stick. If you really wanted to though, you could mix up a little soy milk with a dash of apple cider vinegar and that would do the trick.

      Good luck!

  • Nor

    Can I substitute yeast with baking powder? If so, how much. Thanks.

    • Chelsey

      Hi Nor,

      I’m not really sure about that one but I am sure there are some great yeast-free gluten steak recipes on the net!

      • Emma Johnston

        Your Gluten Steak: One person commented on substituting Baking Powder for Yeast. I didn’t see any Yeast or Baking Powder in the recipe. Am I missing an ingredient? Please let me know.
        Thank you so very much,

        • Chelsey

          Hey Emma. No yeast or baking powder in the recipe, that comment confused me too! 😀

  • Ana Walker

    Easy recipe and just what I wanted thank you ….like the previous person said, leave it a bit wet to help breadcrumbs to stick. I have tried rolling it in a little bit of coconut oil then InThe breadcrumbs. It leaves a bit of a nutty flavour and yummy.

  • Ana Walker

    Great for burger fillers

  • Dustin

    Funny you should mention Seventh Day Adventist… I wonder if SDA are the primary consumers of this tasty dish. I learned about it and grew up on this stuff because my parents were SDA.

  • Desley

    Yes, SDA’s are the main consumers of these steaks. They were originally created by an SDA lady in the US who was looking for some protein substitutes for those who where leaving meat out of their diets. Unfortunately, although tasty, they are not the easiest for your body to digest. Doesn’t stop us enjoying them on occassion which is why I found this recipe. I have always just eaten them when I went to my Mum’s but never made them myself. Now, after all these years of eating them, I am finally going to try making them!

  • Roslyn Browne

    I am a SDA and have eaten glutens all my life. I make them occasionally. I add ground oats that makes them easier to digest. Have just made a batch for Christmas. When I was visiting Florence I came across a vegetarian restaurant that had them on their menu. They are called seitan over there. Wiki says “Wheat gluten has been documented in China since the 6th century.[2] It was widely consumed by the Chinese as a substitute for meat, especially among adherents of Buddhism.[3] The oldest reference to wheat gluten appears in the Qimin Yaoshu, a Chinese agricultural encyclopedia written by Jia Sixie in 535. The encyclopedia mentions noodles prepared from wheat gluten called bo duo.[2] Wheat gluten was known as mian jin by the Song dynasty (960–1279). Wheat gluten arrived in the West by the 18th century. De Frumento, an Italian treatise on wheat from 1745, describes the process of washing wheat flour dough in order to extract the gluten. John Imison wrote an English-language definition of wheat gluten in his Elements of Science and Art published in 1803. By the 1830s, Western doctors were recommending wheat gluten in diets for diabetics. In the United States, the Seventh-day Adventists promoted the consumption of wheat gluten beginning in the late 19th century. Sanitarium Foods, a company affiliated with John Harvey Kellogg’s Battle Creek Sanitarium, advertised wheat gluten in 1882.[2]” Something to be enjoyed but not to often. Happy New Year

    • Chelsey

      Great info! Happy New Year, Roslyn!

  • Yummy

    Can the ‘steeaks’ be made ahead and frozen?

    • Chelsey

      I don’t see any issue with doing that!

      • lareeinbc

        My Aunts make big batches of gluten steaks and freeze them. They freeze the broth separately in smaller amounts and thicken it to make a gravy. They bread it with a mix of 3/4 cup nutritional yeast flakes and 1/4 cup whole wheat flour, brown until golden. Then baked in oven with the thickened broth, or any sauce of your choice. You can serve it many different ways. I love it, but as they live about 7 hours away (and in another country) I was seldom able to enjoy it. Just got back from a visit where my 85 year old aunt taught me to make this. Much easier than I thought and so good! Likely a bit of an acquired taste, but my husband has grown to like it as well as my daughters.