| 2 | c | Gluten flour |
| 1 | ts | Garlic powder |
| 1 | ts | Ground ginger |
| 1 1/4 | c | Water or vegetable stock |
| 3 | tb | Lite tamari; Braggs liquid amino |
| | Acids, or soy sauce |
| 1 | ts | Toasted sesame oil (optional); (1 to 3) |
| | Broth: |
| 4 | c | Water |
| 1/4 | c | Tamari or soy sauce |
| 1 | | Piece kombu (a type of seaweed); (3 inch) |
| 3 | sl | Ginger (optional); (3 to 4) |
| | This is the basic recipe for gluten. |
| | ; (Makes 1-1/4 to |
| | 1-1/2 pounds or 2 to 2-1/2 cups) |
| | Add garlic powder and ginger to flour and |
| | Stir. Mix liquids together and add to |
| | Flour mixture all at once. Mix |
| | Vigorously with a fork. When it forms a |
| | Stiff dough knead it 10 to 15 times. |
