Barbecued "rinds" -s Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
MIX TOGETHER WITH A WISK
1 cup: Instant gluten flour,
1 tbsp: Nutritional yeast,
, (vital wheat gluten)
MEASURE INTO A BOWL
1 1/8 cup: , warm water
SAUCE
1 cup: Barbecue sauce,
Directions:
Stir the water into the gluten flour. The resulting gluten should be
quite wet. Roll and stretch it out as flat as possible. Cut into 24
strips about 1/2 inch wide and 6 inches long, placing the strips in
lightly oiled baking sheets. Pre-heat oven to 350 degrees. Bake for
15 to 20 minutes. Strips will puff up and turn golden brown. Remove
pans from oven and prick each "rib" in several places. Turn over and
pour bbq sauce on evenly. Return to oven and cook 15 to 20 minutes
more. Serve ribs hot or move to a rack to cool.
Per serving: Cal: 79, Protein: 15 gm., Carbo.: 7gm., Fat: 1gm.
Cooking with Gluten and Seitan, Dorothy Bates, The Book Pub. Co.,
1993 Typed for Meal Master by Susan Grabowski 9-94
Submitted By SUSAN GRABOWSKI On 10-03-94
Source from luhu.jp
quite wet. Roll and stretch it out as flat as possible. Cut into 24
strips about 1/2 inch wide and 6 inches long, placing the strips in
lightly oiled baking sheets. Pre-heat oven to 350 degrees. Bake for
15 to 20 minutes. Strips will puff up and turn golden brown. Remove
pans from oven and prick each "rib" in several places. Turn over and
pour bbq sauce on evenly. Return to oven and cook 15 to 20 minutes
more. Serve ribs hot or move to a rack to cool.
Per serving: Cal: 79, Protein: 15 gm., Carbo.: 7gm., Fat: 1gm.
Cooking with Gluten and Seitan, Dorothy Bates, The Book Pub. Co.,
1993 Typed for Meal Master by Susan Grabowski 9-94
Submitted By SUSAN GRABOWSKI On 10-03-94
Source from luhu.jp