Gluten-Free Deli Meat List

I still have much to learn Anna,, but i recall clearly how lost I felt 11 months ago. I’m Portuguese and sadly I have yet to find a Masa (Portuguese Sweet bread ) or a hardly crusty Portuguese roll that is GF! But I am determined to figure it out,, honestly if it wasnt for ur channel I would be only buying GF products! So I thank you!! U r the BEST gf Baker out there!!

My brother gonna love this, look so good! Thanks for sharing:)

My dear lovely chef Jana;
In the written recipe it does not say the proper amount of vital wheat gluten flour. Nor does it state the nutritional yeast or poultry seasoning (not even on your website). I’m anxiously waiting for the amounts.
Thank you!��

Love your channel and your videos!! I have a question: Can I use regular white flour to make this?

@chefjana Can you Please make another Deli Slice But Without Vital Wheat Gluten (we don’t have it in my Country��������‍♀️)

Love your recipe have to try it your Kitty looks like it Finds it Puuuuurfect

I gotta be honest, I stay away from here because your food looks too good, cant deal with it lol

A vegan eating food that looks like meat still don’t make sense to me

Was so looking forward to this. Turned out super gooey in the middle. ��☹️

@reneegilpin Thanks Renee, thats a great cpmpliment coming from you. You’re like the queen of awesome tips and useful information. I’ve learned more from your channel in the past few weeks than I have in a long time.

Dear Jana. Thank you so much for this recipe. I really love it. The written broth recipe doesn’t say miso paste via your video. I just added a little less than a TB spoon. I hope it will taste. My Saiten is now cooling off ❤️

Going to try this today, surprisingly I have every single ingredient, cept for nutmeg

@slolita1 Thanks Sandy. I hope your hubby will like to see them again after the little break. With you as the cook I can’t see him ever getting bored. Your dishes are all fantastic.

Commercial tofu is NOT vegan. It has animal contamination.

Commercial wheat flour also has contamination.

Dry spices also have animal contaimation.

Commercial tomato products also have animal contamination.

All the above products were grown, harvest, transported, stored, transported again, stored again, then milled or processed for mass commercial production. Food companies and the government realizes that ‘we’ cannot produce these foods without animal contamination, so the FDA regulates it via the Food Defect Action Levels. It determines which contaminants are safe, which are not, at what levels and how to test those levels. This includes insects, rodents, avian, arachnid, reptilian, etc.

This is nothing new. We’ve known this for decades and decades. Just check with the FDA. Food Defect Action List. Or, just Google it, use terms like ‘insect fragments.’ At every step, these foods get

Those buns are contaminated also.

That can be called Veggie Meat but it is NOT VEGAN. Insects are animals.

Delicious looking meals, would be half tempted to eat the stromboli like a burrito. It looks great sliced!

Really like ur recipes. Will be subscribing. Fyi..macrobiotic guy u mentioned was Micheo Kushi.

I love how intensely interested Chris is in the rolling process. 13:01 haha My friends tell me that’s how I look when I’m watching a video or reading.
I have tried so many different seitan recipes and none quite do it. I have to try this one for sure. I found that if you sear the slices of seitan in a frying pan it gives it an amazing flavor. It’s like the crispy end of meat that sits in the juice during cooking (you know, that part that is full of flavor). You can also wrap it right out of the pan so the steam softens it after it’s chilled if you don’t want that crispy texture. (personally, that was my favorite part when I use to eat meat.)

I literally bought a meat slicer from Amazon just to get those thin deli sliced cold cuts. ( I bought the cheap $50 one and it works great.)

I just wanted to say I’m so glad I came across your channel!!! Your videos are so underrated. As someone going vegan all these recipes are so useful. Thank you so much. You just got a subscriber ��

Have you tried grilling a slice to make something like crispy bacon? That’s what I do with regular tofurky and it sort of works. Great for a club sandwich:)

This is exactly the video I was just thinking about I wanted to look up!

Ugh yes! I’ve been wanting a good sandwich! I’m going to try to make this soon! Also is there any store bought deli meats you recommend?

Truthfully, I’d probably skip the cheese altogether and add something else for flavor. If you saute some veggies like peppers and onions, then allow them to cool they may make an interesting addition to the stromboli. Or maybe some fresh herbs or sun-dried tomatoes may create a nice flavor added to the ham.

You guys read my mind I just was going to search for a video and you guys posted it. Cant wait to try

I am glad that I happened upon your channel. I was immediately captivated and proceeded to like and subscribe. LOL. I just thought I would pause the video and say this as I might forget to do later. But, I need to get back to watching your video. I’m excited. By the way, you guys are a very good looking couple. Keep up the good work.

i love so much that he’s as excited about being there as her! such a fun couple!

I HAVE PROPOSAL FOR YOU. YOUR RECIPIES INTEREST ME I WOULD GIVE YOU AN IONIZER COSTING APPROX US$ 5000.00. LET ME KNOW YOUR INTEREST BY A MAIL TO ME INCLUDE YOUR ADDRESS AT [email protected] GMAIL.COM

i never wrap it in aluminum foil straight. first pergament paper and then foil. its much healthier

It doesn’t look easy but like everything you cook it looks delicious!!!
Love your tropical kitchen attire ��

no foil in cooking please! Alluminum gives you Alzheimer’s!!

You are in my head. I was thinking about this today….:) Thank you.

These taste great and are surprisingly super easy to make (as usual with Chef Jana 😉 )
Since we don’t have a pressure cooker, I steamed them over a pot that worked out really well.

I’ve had vegan “deli meat” once before and it was revolting. This one actually looks good though, but I’m too lazy to make it haha

u guys are too cute together, u made an amazing team..���� God bless ur union..��������

Is that a win I brand parchment paper box? Are you in the PNW? I’m in Portland!

I never knew bisquick came in gluten free. I have always used flax seed flour as the base of my pizza dough which is way too runny in its uncooked form. I will try this recipe for sure

Substitutes for persons with wheat /gluten and soy/tofu allergies?
Concept sounds great!

I am not one, but since you mentioned them, Seventh-Day Adventists have the longest life span in the U.S. and compose the only blue zone in the U.S. in Loma Linda CA. I have worked for them in their restaurants, which use no eggs, dairy, no animal flesh. I worked in five of their restaurants. True Seventh-Day Adventists (yes, there are fake ones who eat meat, smoke cigarettes, and drink alcohol ) go by their ‘prophet’ Ellen White and her book “Counsels on Diet and Food. ” If you meet one, and he/she tells you they eat meat, you know they are not a real Seventh-Day Adventist. Just like a real Buddhist does not kill animals nor do they eat meat. My cousin said he became a Buddhist, but he hunts deer with bow and arrow, so I do not believe him, even though he is a professor in Scotland.

Thank you Anna,,, I have baked my whole life and I was determined to figure this Gluten Free Baking out,,,I know your recipes helped me so much,, and when I get a nice comment from someone it does make me feel good that I’m giving someone hope who is GF! Lets keep on Baking Girlfriend!:) Its snowing again,, YAY!!!

I also just found your channel. I’m so happy! You’re videos give extra steps that I didn’t appreciate. I can’t wait to see the improvement in my slices.

Thank you for being so generous with your culinary skills and time

You are not a real TV show so stop wasting peoples time with the fake annoying 53 seconds time.

Can you use gluten free or regular all purpose flour? I make flour from old fashioned oats. Is that okay to use, instead of the vital wheat gluten flour?

How long would this last? Does it need to be stored in any specific way?

I tried out this recipe and it did not come out well. The inside of the dough was almost undercooked although I followed instructions. The outside looked beautiful, but the inside not too much. Any suggestions on why it tasted doughy almost?