"rmg" > wrote ...
> "Richard Crowley" > wrote
> > One of my earliest memories as a young child (early 1950s
> > in Los Angeles) was the taste of the gluten "steaks" that were
> > made by an old gentleman at the church we attended....
> >
> > Assuming that the basics are pretty standardized, so whatever
> > "secrets" were in the seasoning, sauces, etc?
>
> I'm eating a Now & Zen "Un Steak-Out" right now and the main ingredients are
> gluten, mushrooms, and soy sauce. It's delicious.

A friend of mine advised me to use Wheat gluten available
in the baking section of the grocery for making soft bread . I am unable to find
it . Can someone advise me the exact name / brand name to enable me to
buy . Somehow my bread doesn't fully rise despite doubling the dough
with yeast . Please advise how to make a good bread .

Aniil