Knead about 2.5 pounds flour for 20 minutes. (You can use a mixer with the dough attachment instead. Or, in a pinch, your brother-in-law.) Soak for 1.5 hours in lukewarm water with a tablespoon of vinegar. Alternately, soak overnight in the fridge.
Knead under running water till it weakens and then stiffens up.
For 4 c prepared gluten, squeezed dry, add
1/2 c peanut butter
1/3 c nutritional yeast
3.4 t salt
2 Tbsp paprika
hing
1 1/2 stick butter, melted and hot or very warm
Mix all very well, then spread and stretch pieces of it on greased cookie sheets. Bake at 380F till done, then spread a thick layer of bbq sauce and bake at 350 for another 10 minutes or so (possibly a little less).
BBQ Sauce:
2 1/2 c tomato sauce
3/4 c sugar
2-3 tbs blackstrap molasses
1/4 c yellow mustard (prepared)
1/4 t cayenne pepper
1 teaspoon allspice
1 1/2 Tbs dried parsley
1 Tbsp butter
1/4 t salt
Boil for half an hour, then add 3/4 c lemon juice and 1 tbs soy sauce and cook for another 10 minutes.
Knead under running water till it weakens and then stiffens up.
For 4 c prepared gluten, squeezed dry, add
1/2 c peanut butter
1/3 c nutritional yeast
3.4 t salt
2 Tbsp paprika
hing
1 1/2 stick butter, melted and hot or very warm
Mix all very well, then spread and stretch pieces of it on greased cookie sheets. Bake at 380F till done, then spread a thick layer of bbq sauce and bake at 350 for another 10 minutes or so (possibly a little less).
BBQ Sauce:
2 1/2 c tomato sauce
3/4 c sugar
2-3 tbs blackstrap molasses
1/4 c yellow mustard (prepared)
1/4 t cayenne pepper
1 teaspoon allspice
1 1/2 Tbs dried parsley
1 Tbsp butter
1/4 t salt
Boil for half an hour, then add 3/4 c lemon juice and 1 tbs soy sauce and cook for another 10 minutes.
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