Gluten, often referred to as Seitan, can be used in so many ways:

• • Breaded and fried
  • Cubed and sautéed for stir-fry
  • Stroganoff
  • BBQ Ribs
  • Sandwich spread
  • Soups / Stews

One thing I have learned over the years about gluten is: the water to gluten flour ratio is extremely important. Most recipes are about a 1:1 ratio of water and flour. I find that if I start with less water and add as I need, my end product will be better. If the water is greater than the gluten flour, the end product will be too soft, will tend to fall apart. The following recipe uses not only 2 cups of gluten flour but also a cup of whole wheat flour to 2 cups of liquid. That’s a 1:1.5 ratio.

One recipe I have made a few times calls for the liquid to be some of the hot broth the steaks will be boiled in. I found that the product was so sticky to my fingers and didn’t hold together well. I have much better success using cool to room temperature liquid. Sometimes I use broth I have poured off of Loma Linda / Worthington analogs, such as Big Franks or Fri Chik, and have frozen for just such purposes.

2 cups vital wheat gluten flour
1 cup whole wheat flour
2 tablespoons McKay’s Chicken Seasoning
1 teaspoon garlic powder
2 teaspoons onion powder
½ teaspoon salt, optional
2 cups water, warm

Broth
3 quarts water
1/3 cup tomato juice
½ tablespoon dried basil
1 bay leaf
3 tablespoons McKay’s Chicken Seasoning
1 ½ teaspoons dried sage
½ teaspoon garlic powder
1 cup chopped onion (or ¼ cup dry minced onion) [sometimes I just use onion powder – 2 teaspoons]
½ cup Bragg’s Liquid Aminos
1 tablespoon Roma
1 teaspoon liquid smoke (optional)

Mix the dry ingredients together. Add the liquid ingredients and mix rapidly, first mixing with a wooden spoon and then with your hands if you like. Mix until the flour is well incorporated. Knead for a couple of minutes or so. It helps improve the texture of the final product. The longer you knead it, the meatier the texture. Roll into a long roll 1 ½ to 2 inches in diameter and wrap in plastic wrap and let it sit in the refrigerator overnight or in the freezer for an hour.

While the gluten roll is resting, add the broth ingredients to a large kettle, such as a Dutch oven, and begin to slowly bring to a boil.

Slice the roll and gently drop slices into the boiling broth. When all the steaks are in and it’s boiling good, reduce heat to a simmer for up to an hour.

If using an Instant Pot, heat broth on Sauté setting.  Add cut steaks, cancel sauté setting and set Manual  for 30 minutes.  Allow to release naturally before opening.

We have tried cooking the steaks in the crockpot and have not had good success

This or any other gluten recipe is so forgiving. Seasonings can be altered to your preferred taste. I have even added a tablespoon of peanut butter. One time I added a shredded Linkett to the gluten dough. So, use your imagination and have fun.

More likely than not, there will be plenty of broth left after cooking the steaks. My sister and I have frozen and/or canned the broth for future use. It’s a good gravy base since it’s already seasoned. It’s also a good soup base for a “beef” stew.

Speaking of Canning: Gluten steaks can be pressure canned for preservation if you don’t have freezer space. Fill your jars with the steaks (or cubed gluten). Fill with hot broth leaving a 1” headspace. Process at 10# pressure: pints 50 minutes, quarts 70 minutes.