I stopped eating meat for almost eight years, and for the first time in my life I finally purchased vital wheat gluten, and it has been life-changing. I made ribs and fried chicken!! Why wait? To be honest, I went on the hunt for it a couple of years ago, and could not find it at any of my local stores. I typically purchase Bob Mills products at my local Ocean State Job Lot. However, they never carried the vital wheat gluten or chickpea flour. I visited my local WholeFoods and that's where I finally found it at. I only purchased one bag, due to not being sure how I would like it, and honestly. I have to keep a pack on hand now. It's just so versatile. My chicken came out so yummy, and crispy. The recipe below makes a lot. Depending on who you're making it for. You can easily cut the recipe in half for a personal servicing. I made this recipe and made another batch the next day and it was plentiful. I also opted to use kitchen scissors instead of a knife to cut the pieces. It really made a huge difference and it was so convenient.
Recipe
IngredientsVital Wheat Gluten Dough
- 1 cup vital wheat gluten flour
- 1 tsp onion powder
- 1 dash garlic powder
- 1 tsp poultry herbs,
- 1 tsp salt,
- 1 cup vegetable broth
Batter (prepare while the dough is cooking)
- Chickpea flour
- Springwater
Dry Ingredients (prepare while the dough is cooking)
- 2 cups Spelt Flour
- 1/2 tsp Garlic powder
- 1/2 tsp Onion Poder
- 1/2 tsp Seasalt
- 1 tablespoon Tapioca (or cornstarch)
Instructions
- Mix: One cup vital wheat gluten flour, 2 tsp onion powder, sprinkle garlic powder, 1 tsp poultry herbs, 1 tsp salt in a bowl.
- Add veggie broth and vital wheat gluten and mix together. Add more water or broth to your dough if it feels to stiff. Knead the dough for a minute.
- Divide dough in half. Pull one half into small balls. Each piece will double in size (so make them small!)
- Cover with water Boil for an hour.
- Once cooked lay them on a paper towel-lined cookie sheet to cool.
- Make sure the batter is on the thinner (thinner than cake and pancake batter)
- Make flour mixture: Mix 2 cups flour, 1 tablespoon cornstarch or tapioca, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1 tsp salt in a bowl.
- Dip nuggets into flour then batter then back into the flour. Fry on med-high until golden brown. Fry in small batches.
- Once cooked mix each piece with desired sauce. ENJOY!
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