Bye Bye Birdie!

Today I attempted something that I have always failed at being able to do. I have chased this dream for years, and yet somehow my dreams of defeating this enemy of mine was always literally WASHED down the drain….really, literally! But, today I can stand proudly and declare I will no longer be under the fear and turmoil of this flakey Character! YES PEOPLE, I conquered GLUTEN!

Now, you may be laughing at me right now and thinking, “This woman is crazy”, but, if you only knew the stress I have gone through, over the years with trying to make gluten patties or roast or perhaps the occasional nuggets. But when it came to rinsing my gluten, it would literally wash right down the sink (although those attempts were because I was trying extract the gluten from wheat flour like I was an old pro, and I wasn’t). I would walk away feeling so defeated. Then, if you are anything like me, I can follow a recipe to a T, and some how it always seems like I can mess something up.

But, today I claim victory, NOT ONLY because I conquered the gluten Sasquatch….but, I also accomplished making a dish that I have wanted to make for years (SOUTHERN FRIED CHICKEN…Granny style).

So, here is the finished product:




2 C. Vital Wheat Gluten
4 TBLS Active Dry Yeast
Seasonings recommended (whatever you like) salt, onion powder, Garlic Powder, Chick like seasoning etc.
1 to 1/2 C. Cold Water
2 C. All Purpose Flower (Seasoned with salt, seasoning salt, onion powder, garlic P)
1 Pot veggie broth of your choice. (Better Than Beef is what I used).

Mix gluten flower with seasonings you like. Add yeast and mix well. Then poor gradually the cold water over the gluten flower mixture. It should become clumped together and should become hard to stir. Then use hands to kneed dough together and make sure all ingredients can be seen throughout dough. Then place in bowl and let sit for about 1 hour. Should rise a but.

While waiting for your gluten to settle, take a large pot and make your broth. While boiling, take dough and cut into pieces, not to big, not too small. For each piece, stretch the dough apart until it becomes thin. If wholes happen that is perfectly fine. The stretching is necessary for the chicken texture to accrue. Once stretched with your fingers, place the pieces into the boiling broth. Let sit in broth for about 1 to 2 min. The take from broth and dredge in the 2 Cups of seasoned all purpose flower and set to the side on a platter.

Take another pot and heat canola oil for frying. Deep fry the gluten pieces until golden brown and remove to rest in wire rack. This batch should make MORE than enough for your family and then some.

So proud and I can’t wait for my hubby to get home taste it. I’ll only probably do this dish twice a year, but it was well worth it!

Hugs every one…and remember U R LOVED!


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