Gluten Steaks

Gluten Steaks

From Sylvie Taylor


In a blender blend:

2 ½ cups Water

1 cup soaked Garbanzos (Chick Peas)

¾ cup Walnuts

¾ cup Regular Rolled Oats

½ cup Nutritional Yeast Flakes

1 tsp. Salt


Pour into a mixing bowl and add approximately 3 ½ cups gluten flour, one cup at a time, kneading as your can.  Form into a long roll, cover in plastic wrap and refrigerate overnight.  Then cut into ½” slices, roll with a rolling pin and boil in broth.  As they float to the surface remove from the broth and place in a casserole or crockpot.  When all the slices are processed, add the broth to the casserole or crockpot and cover.  Cook in oven or crock for 2 hours.  These can be frozen for later use.
Gluten Steak Broth:

In a large pot, put 18 cups of Water, 1 cup Soy Sauce or Bragg’s, 3 onions chopped, 3 sticks of celery (sliced), 1 Tb Garlic powder, 1 Tb. Salt, 1 Tb. Sage or Poultry Seasoning.  Bring all this to a boil.

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