Ingredients with Measurements:
- 1 cup gluten flour
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 1/4 cup ketchup
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped green onions (optional)
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Whisk
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine gluten flour, cornstarch, water, garlic powder, onion powder, salt, and black pepper. Mix well until a dough forms.
3. Roll the dough into small balls, about 1 inch in diameter.
4. Place the balls on a baking sheet lined with parchment paper.
5. Bake the balls in the preheated oven for 20-25 minutes, or until golden brown.
6. While the balls are baking, make the sweet and sour sauce. In a medium saucepan, combine soy sauce, rice vinegar, brown sugar, pineapple juice, ketchup, vegetable oil, and red pepper flakes. Whisk well to combine.
7. Bring the sauce to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce thickens.
8. Once the balls are done baking, remove them from the oven and let them cool for a few minutes.
9. Add the balls to the sweet and sour sauce and toss to coat.
10. Garnish with chopped green onions, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Bake at 350°F
Serving size:
Makes about 20 gluten balls, serving size is 4 balls
Nutritional information:
Calories: 180
Total Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 810mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 16g
Protein: 9g
Substitutions for ingredients:
- Gluten flour can be substituted with all-purpose flour or almond flour.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with coconut sugar or maple syrup.
- Pineapple juice can be substituted with orange juice or apple juice.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add diced bell peppers or carrots to the sweet and sour sauce for extra flavor and nutrition.
- Use different spices in the gluten balls, such as cumin or paprika, for a different flavor profile.
- Make the gluten balls larger or smaller, depending on your preference.
- Use a different type of sauce, such as teriyaki or barbecue, instead of sweet and sour.
Tips and tricks:
- Make sure to knead the dough well to ensure the gluten develops properly.
- Use a cookie scoop or melon baller to make the balls uniform in size.
- Double the recipe and freeze the extra gluten balls for later use.
- Serve the gluten balls over rice or noodles for a complete meal.
Storage instructions:
Store the gluten balls and sweet and sour sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gluten balls and sweet and sour sauce in a microwave-safe dish for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the gluten balls and sweet and sour sauce in a large bowl or on a platter, garnished with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice or noodles and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables
Troubleshooting advice:
- If the gluten balls are too dry, add a little more water to the dough.
- If the sweet and sour sauce is too thick, add a little more water or pineapple juice to thin it out.
Food safety advice:
Make sure to cook the gluten balls thoroughly to avoid any risk of foodborne illness.
Food history:
Sweet and sour sauce is a popular Chinese condiment that has been used for centuries. It is typically made with vinegar, sugar, and fruit juice, and is used to add flavor and tanginess to dishes.
Flavor profiles:
Sweet, sour, savory
Serving suggestions:
Serve the gluten balls and sweet and sour sauce as an appetizer or main dish.
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