Ingredients

• 1 - 2 tsp. Vege Sal (or to taste)
• 3 c. gluten flour
• 1/2 c. whole-wheat flour
• 3 c. warm water
• 1/4 c. Bragg’s Liquid Aminos
• 12 c. water
• 2 Tbsp. olive oil
• 3 Tbsp. Vegex
• 1/2 c. Braggs Liquid Aminos
• 1 large onion, chopped
• 2 c. celery, chopped
• 2 cloves garlic, minced

Directions

1. Combine gluten flour, Vege Sal and whole-wheat flour.

2. Mix 3 c. water and 1/4 c. Bragg’s Aminos. Add to the flour mixture and knead quickly and thoroughly.
3. Form into a long roll, about 2 1/2 inches in diameter. Slice about 1/2 inch thick.

4. Combine broth ingredients in a large stockpot and bring to a boil. Add sliced gluten and boil gently for about 30 minutes.

5. Lower heat and continue cooking for another 30 minutes. Let cool, then store in containers with a little of the broth. Gluten can be canned or frozen.

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