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.
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