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    You are in: Home / Recipes / Gluten Mock Clams Recipe
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    Gluten Mock Clams

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Budgiegirl's Note:

    Another way to try gluten.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 cup firmly packed fresh seaweed (dulse, kombu or wakame, obtainable at Oriental food stores) (optional)
    • 3 cups water
    • 1 tablespoon liquid barley malt
    • 1/2 teaspoon salt
    • 1 tablespoon oil
    • 2 tablespoons fresh lemon juice
    • 2 cups raw gluten

    Directions:

    1. 1
      Tear seaweed, if available, into 1-inch pieces. Place in a saucepan.
    2. 2
      Add water. Stir in malt, salt, oil and lemon juice.
    3. 3
      Break gluten into small clam-size pieces and set aside.
    4. 4
      Bring water mixture to a gentle boil. Drop the gluten pieces into boiling broth. The gluten will sink. As soon as they rise to the top of the liquid, remove them with a slotted spoon and drain on paper towels.
    5. 5
      The seawheat will be cooked in about 3 minutes and will have the chewy texture of clams. If they have a spongy texture, the water has boiled too rapidly or the gluten has been cooked too long.
    6. 6
      Seawheat can be eaten immediately, dipped in sauce, or it can be breaded and deep-fried to resemble fried clams.

    Ratings & Reviews:

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    Nutritional Facts for Gluten Mock Clams

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 27.3
     
    Calories from Fat 20
    75%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 196.3 mg
    8%
    Total Carbohydrate 1.7 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.1 g
    0%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    gluten

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