Instructions: Mix gluten and 7/8 cup water in a bowl. Knead a minute to blend.

Divide into 16 to 20 balls, stretching and pressing to flatten into cutlet shapes. Drop the gluten cutlets into the simmering vegetable stock and reduce to a very low simmer, cooking gently for about 50 minutes. Drain and cool before using.

Instant gluten flour can be purchased by mail from: The Mail Order

Cooking With Gluten and Seitan, Dorothy Bates, The Book Publishing

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