Sure thing. The recipe is from the book, "The Amazing Wheat Book" by LeArta Moulton, and is also shown in the video "QUICK WHOLESOME FOODS" by Rita Bingham & LeArta Moulton. It begins with homemade gluten which you can make with regular or whole wheat flour, or using Vital Wheat Gluten and water. The quick method using Vital Wheat Gluten is the one I generally use. I purchase #10 cans (3.5-pounds) of Vital Wheat Gluten from Honeyville Grain (www.honeyvillegrain.com). I use this same ground gluten mixed 50/50 with other kinds of ground meat (beef, turkey, pork...). It has nearly the same amount of protein in it as does beef. Raw Gluten from vital wheat gluten: Mix together thoroughly: 2 c. vital wheat gluten 1/3 c. whole grain or bean flour (any kind) Add 2 c. hot water Stir liquid into flours (takes about 10-stirs) and you will have Raw Gluten. Work and squeeze dough into 4 tight balls. This raw gluten can now be cooked using any of the following instructions for cooking: Steam raw gluten until texture is firm, using one of the following methods (spray pans with Pam): -vegetable steamer - 30 minutes, or until firm -double boiler - 30 minutes or until firm -pressure cooker - 15 minutes at 15-lbs. pressure When cool, grind in a food processor or hand food grinder on medium to large disc. GLUTEN CRUNCH (the "cereal") (You can also use it as a sweet topping similar to granola, for making a pie crust, protein bars, chocolate bars similar to a Nestle Crunch....) 2 c. raw ground gluten (plain, no seasonings or spices) 1 c. coconut, (unsweetened or sweetened) 3 T. melted butter 4 T. honey or raw sugar (I use agave nectar or palm sugar) Combine Ground Gluten and coconut. Melt butter and honey together. Mix all together. Spread on cookie sheet and bake 25-40 minutes at 350-375°F. (Cooking time and temperature depends on how much of the mixture you put on a sheet.) Stir occasionally in order to roast more evenly. Watch carefully so it won't burn. The mixture will take on a dry and roasted effect when done. Let cool. The end product should be crispy. -Grainlady

Two cups of ketchup?? For how much meat? That's a LOT of ketchup! I do make a sloppy joe with ketchup and mustard, but not nearly that much! I also make a Mexican flavors, barbecue, and Greek flavors, with no ketchup. ;) I don't use recipes, though. I usually use 10% max fat, high quality ground bison or beef and don't drain it. If there's more fat, it renders out and you generally have to drain it off, though you could use it for the sauce base. One trick is to use dehydrated vegetables. They soak up the bit of water that the meat releases, as well as the fat, whereas fresh veg release a lot of water which steams the meat unless you cook them way down, and make it no longer a convenience meal. Since you don't want ketchup, if you want tomato-y, you could use some condensed tomato paste, like the stuff in the tube, and thin it with some madeira or port wine. Just make sure to add it early enough to cook off the alcohol or it'll taste boozy. You could use a splash of white balsamic vinegar if you don't want to use wine. You'll need to add some spices too. More S&P than usual, allspice, cloves, corriander, cayenne, cinnamon, onion and garlic... It's so much easier using the bottle. :) If you're going to resort to brown sugar, however, you might as well use a little ketchup or barbecue sauce. Like 1/4-1/3 cup per pound of meat. (I just squirt, but I have measured.) If you just don't want factory made, some of the folks here make their own less sweet ketchups, and if you do a search you should find some recipes. My ketchup and mustard version has dehydrated onions, dehydrated mixed vegetables (has a lot of multi-colored bell peppers along with other bits), dehydrated jalapeños, a big handful of dried parsley, S&P, ketchup, mustard, and a little super hot barbecue sauce (think Tabasco). The flavor I'm after is that of a hamburger sandwich with the fixings (except pickles, which are better as a relish smear on the bun). This is for a fairly stiff mixture. If you want runny, go ahead and use fresh veg, and add enough wine or water to get the consistency you want. Good luck figuring out how to settle your craving!

Merry Christmas Ginny- Not much time this busy morning for posting, and this is probably too late to be helpful. Recipes for soft dinner rolls are as common as flip-flops in the summer, every common post-WWII cookbook like Betty Crocker, Good Housekeeping, Pillsbury, and the web sites for the yeast companies, will all have recipes for white dinner rolls made with active dry yeast. Prior to that, the homemaker used fresh yeast, and those are the soft white dinner rolls I remember my mother making. If I close my eyes I can still recall the wonderful smell you can only get by using fresh yeast, which is all but unavailable these days. Wal-Mart carried fresh yeast during November and December, and that was the last time I could find it in local stores. It's been at least 15-years since I last bought fresh yeast. The one thing those recipes have in common, and the one tip I can give when making them, is to use all-purpose flour like Gold Medal or Pillsbury, which are National Brands. That was the type of flour used. It wasn't until the advent of the automatic bread machine in the late 1980's that "bread flour" was available for household use. Nearly any recipe that has butter and milk in it will be the one to pick. Avoid using King Arthur All-Purpose or Robin Hood All-Purpose flour because they are higher in protein. If that is the type of flour you have to use, add a little more butter to the recipe (1/2 to 1 T.) to help cut the gluten-development. Hard rolls require flour milled from high-protein hard wheat flour (like bread flour), while soft rolls are best made with flour that is a mix of soft wheat and hard wheat - like National Brands of all-purpose flour. I have a rather interesting bread machine recipe for Soft White Bread that uses 1 cup of white cake mix, which is milled from low-gluten soft wheat, and that is the "secret" ingredient for soft bread. Before going gluten-free, when I wanted to make soft dinner rolls using whole wheat flour (I mill my own flour), I used a 3:2 mix of hard white wheat and soft white wheat (or used a low-gluten flour for the soft wheat like spelt or einkorn). I've been gluten-free for 4-years as of Jan. 1. I now find the smell of bread repulsive. For me, flour was a poison to my body, and for many people it's an addiction. The two isles of the store I try to avoid are the detergent isle due to the onslaught of all the toxic fragrances, and the bread isle. Best of luck on your gluten-free journey. My best advise is to stay clear of processed gluten-free foods due to the high-glycemic flours and starches they are made from. I use coconut flour and nut flour for baking, and have recently added banana flour to the mix, along with milling my own gluten-free flours from a variety of grains/seeds/beans, and I keep rice flour and starches, which are common to all-purpose g-f mixes, to a minimum. When I use rice flour, I soak, sprout, and dry brown rice myself, and mill it into flour to reduce the arsenic found in rice. Nearly all commercial g-f mixes and foods contain cheap, high-glycemic, rice flour. So you are trading one issue - gluten - for another potential issue - blood glucose (and diabetes). I've even been considering a 10-day grain detox to see if I should also eliminate corn from my diet. But I need to get through today, and get the visiting family on their way back to their homes (12-hours away) before the snow storm hits Saturday, before I can even contemplate a detox plan (lol)! -Grainlady

I also wanted to give you a recipe which we love here. My measurements are sloppy but have my faithful pumpkin seeds included! 1.5 cup or so ground pumpkin seeds 1/2 cup or so ground flax 4 eggs 2 finely shredded medium carrots large handful unsweetened coconut 1/2 cup applesauce 1.5 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp nutmeg 1/2 cup or so raisins 1.5 tsp baking powder 1 tsp baking soda 1/4 cup honey 1/4 cup olive oil or any oil any addition of chia seeds, nuts, etc I think that is it. I add contents as I remember them as it isn't fussy like regular recipes. I bake at 350 from 35-45 minutes. Not sure what happened with the spacing here....