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Big Stick Pepperoni Recipe

   
 

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     Big Stick Pepperoni

Category   Entrees - Maindishes
Sub Category   None
Servings   1 pound

Ingredients
1 c. wheat gluten flour (vital wheat gluten)
1/4 c. nutritional yeast
3 Tbl. tapioca flour
2 tsp. smoked paprika
1 tsp. ground fennel seeds
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. whole fennel seeds
1/2 tsp. crushed red pepper
 
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
3/4 c. water
2 Tbl. ketchup
2 Tbl. olive oil
1 Tbl. soy sauce
1 tsp. liquid smoke

Instructions
Preheat the oven to 350F. In a medium bowl, combine the wheat gluten and tapioca flour, yeast and spices, set aside. In a small bowl, combine the water, ketchup, soy sauce, and liquid smoke, stirring to blend. Add the wet ingredients to the dry ingredients and mix well. Knead for a few minutes, then divide in half and roll into 2 logs about 7 inches long. Wrap the logs in foil, twisting the ends to seal. Place the logs in a 9-inch baking pan, add about 1/2 inch of water to the pan and cover tightly with foil. Bake for 1 hour, turning halfway through. Unwrap and cool for about 15 minutes, then refrigerate to firm up, about 1 to 2 hours. Use a serrated knife to cut into thin slices. Use as is or pan-fry if needed. If not using right away, wrap tightly and refrigerate for several days or freeze for several weeks.


Originally Submitted
9/9/2012





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