Gluten Mock Clams

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

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

water, liquid barley malt, salt, oil, lemon juice, gluten

Taken from www.food.com/recipe/gluten-mock-clams-171134 (may not work)