No pictures but remember when I made the perfect yummy seitan steaks? I tried again but this time I made half of the recipe with gluten flour from Flourbin and half from the Low Carb Store. I wanted to see if the (cheaper) flour from Low Carb would work as well as the one from Flourbin and find out whether it was the flour or the recipe that worked so well. Good news! Both of them gave identical results! The Low Carb steaks were a touch more difficult to work with but when they came out of their foil parcels they were identical. Go ahead and make them and tell me what you think!
(I used half of them in YRR mustard crusted seitan and am going to use the other half for beer battered seitan. I do suffer for the cause!)
Cooking the Vegan Books 