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