Ingredients

4 C. flour; whole grain or unbleached
1 1/2 C. warm water ; or more
1/4 C. vegetable oil
1 medium onion; sliced
1 egg; optional rice flour; or potato flour
1 can soup; tomato, mushroom or celery

Cooking Instructions

Make and knead a stiff dough of the flour and water. Roll it into a ball and submerge in water for 2 hr. Then, keeping the ball underwater, work the starch out of it by kneading. At intervals, pour off the starchy water. Recover with water and repeat until the water runs clear. Make a loaf and slice in 1/2 strips. Add the oil and onion to a large pot and fry the onion. Add the gluten strips and cover with boiling water. Simmer, covered, for 1 hour and drain. At this point the gluten can be stored refrigerated until needed. Dip strips in egg and rice/potato flour and fry. Or casserole in condensed soup or a sauce and heat 20 min in a 350 oven.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)