So besides just vital wheat gluten and seasoning/broth...
what ratio should a person add chick pea flour to the gluten to make it a more complete protein?
I also have been adding ground flax seed but i think im gonna stop doing that and just add a teaspoon to my OJ. it seems more efficient.
I was thinking 1 1/2 cups of vital wheat gluten to 1/2 cup of chick pea flour?
I've actually had a bag of vital wheat gluten on my shelf for a few months, but I still haven't made seitan! I guess I'll get around to it eventually! But to answer your question, I found two recipes that use different proportions of vital wheat gluten to besan (chickpea flour):
I hope you find those useful.
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