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1
Mix the gluten with the broth and bouillon.
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2
Using a fork, make a well in the center and add the water all at once.
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3
(Add more if you live in a dry area, less of you don't, hence the different amount).
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4
Mix fast, rapidly incorporating all the gluten.
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5
Dust a flat surface, dust your hands and lightly dust the gluten lump.
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6
Knead till rubbery and smooth.
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7
Use more flour if you need to.
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8
Flatten the gluten out with the tips of your fingers.
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9
Melt the tahini in the microwave or on the stove.
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10
You want it to be smooth, slightly warm and easy to spread.
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11
Using just your fingertips, poke the melted tahini into the surface of the gluten.
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12
Turn over the gluten and repeat.
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13
It won't actually knead into the gluten, but till work in a bit and sit on the surface.
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14
Slice the gluten into strips.
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15
The thicker the strip, the chewier the rib, the thinner the crispier.
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16
Your choice.
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17
Put the strips on a lightly oiled cookie sheet and bake at 375 degrees for about 10-15 minutes.
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18
When the under side is golden, flip them over and bake some more.
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19
You want a crispy product.
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20
They should puff up at first and flatten as they are browning up.
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21
You can add sauce to each side as they are browned up, or add it at the end.
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22
We like a small amount of sauce, but you can drench yours, if you like.
