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1 c TVP, minced
1 c hot water
½ c refried beans
1 c gluten-free oat flour
¼ c nutritional yeast flakes
1 T chicken like seasonings
1 T turbinado sugar
½ tsp garlic powder
1 tsp onion powder
½ tsp sea salt

Preheat oven to 325 degrees.  Put TVP in hot water, let it soak for 10 minutes.  Put soaked TVP in a blender and blend until the texture is smooth.  Transfer into a mixing bowl.  Add remaining ingredients and mix well by hand.  Wear sanitation gloves, because it is a very sticky mixture.  Spray oil on cutting board.  Shape into 8 inch log.  Wrap the mixture with parchment paper, then wrap it in foil.  Secure each end by twisting.  Bake for 1 hour.  When done, unwrap, transfer it to a cooling rack, and let it cool completely before slicing.  It freezes well.  Delicious!

 
 
 
Recipe 03
 

 

 
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3 c brown rice flour
¼ c soy flour
½ c potato flour
½ c tapioca flour
1 ½ tsp sea salt
2/3  c turbinado sugar
2 T Guar Gum
2 T active dry yeast
3 ½ c warm soy milk
½ c canola oil
2 tsp vanilla

Mix all ingredients except soy milk, canola oil & vanilla. Add soy milk, canola oil and vanilla into flour mixture. With a hand mixer or stand mixer on a low speed, gradually blend and beat about 10 minutes.  Divide the dough into two.  Transfer into two oil bread pans.  Allow to rise for 1 hour in a warm place. Bake at 375 degrees for 35-45 minutes.  Use a toothpick to test for doneness.  When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread from the pan.  Cool on wire rack before slicing. Delicious!

 

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