From Sylvie Taylor
In a blender blend:
2 Â½ cups Water
1 cup soaked Garbanzos (Chick Peas)
Â¾ cup Walnuts
Â¾ cup Regular Rolled Oats
Â½ cup Nutritional Yeast Flakes
1 tsp. Salt
Pour into a mixing bowl and add approximately 3 Â½ 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 Â½â€ 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 Braggâ€™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.