1
Place broth ingredients in 4-6 quart kettle. Bring to a rolling boil.
2
Meanwhile, place water in large bowl for the gluten, add the vital gluten flour and mix with hands or wire whisk, until mixture is smooth.
3
Take handfuls and squeeze and massage until you have removed the excess water and have a relatively smooth, rubbery ball. Set aside.
4
Continue with remaining mixture.
5
When all the water has been squeezed out of the entire batch, put the balls together to form a log, smooth and shape about 3 inches across.
6
Slice and flatten each steak, drop into boiling broth.
7
Reduce heat, cover and simmer for 30-45 minutes.
8
Remove steaks and bread and fry or bake. If you choose to fry them, fry on one side in a small amount of oil, turn and add 1/2 cup of the broth they were boiled in to simmer the other side in. Pouring the broth over all to moisten.
