My first try was using washed flour, which was a dismal failure, I ended up with solid dense rubber chunks that were almost inedible.
This is my second try, using vital wheat gluten – so much easier!
I mixed the VWG 1:1 with seasoned water, fried at a lowish temp m, boiled for 20 minutes in a steak tips marinade, then fried for a little more.
Came a pretty good, flavorful, but a bit chewier than I’d prefer.
I’ll try some variations in cooking to try to improve it.
Any tips for where to get cheap bulk VWG?
by Terminus1066