Gluten “Steaks”

1 cup gluten flour
2 Tbsp white flour (rounded)
1 cup cold water

Mix the flour and water until it makes a ball then elongate the mass into a roll. Put in the refrigerator for 20 minutes to rest. Cut into 1/4-inch slices (makes a patty size) and drop into the boiling broth. Simmer for 45 minutes.

Broth:
8 cup water
1/2 cup Bragg's Liquid Aminos
1/4 cup yeast flakes
1 whole onion

Optional:
Blend with the above ingredients in a blender:
3 cloves of garlic
1 inch of ginger
1 Tbsp honey

After the gluten steaks have simmered for 45 minutes, drain and reserve the broth for gravy if desired. Bread the gluten by dipping each one in nutritional yeast or fine bread crumbs. Bake on a greased cookie sheet until slightly crisp. Serve topped with sauteed onions and mushrooms.