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Q&A Making a gluten-free "red meat" patty from powders

I have a very small kitchen unfit for rich cooking and I reside in a state in which red meat substitutes are generally very expensive due to currently low demand in the local market. Say I have so...

2 answers  ·  posted 2y ago by deleted user  ·  last activity 2y ago by dsr‭

Question vegan
#2: Post edited by (deleted user) · 2021-08-02T18:34:16Z (over 2 years ago)
  • I have a very small kitchen unfit for rich cooking and I reside in a state in which red meat substitutes are generally very expensive due to currently low demand in the local market.
  • Say I have some finally chopped onion seasoned with some black pepper, nutmeg, coriander powder, cumin, paprika and salt (fit for kebab/burger) and I want to make a no-gluten read meat patty form it.
  • Which flours or other dry powders should I try to pour into that mixture to make a "red meat" patty fit for kebab/burger?
  • I have a very small kitchen unfit for rich cooking and I reside in a state in which red meat substitutes are generally very expensive due to currently low demand in the local market.
  • Say I have some finally chopped onion seasoned with some black pepper, nutmeg, coriander powder, cumin, paprika and salt (fit for kebab/burger) and I want to make a no-gluten red meat patty form it,
  • Which flours or other dry powders should I try to pour into that mixture to make a "red meat" patty fit for kebab/burger?
#1: Initial revision by (deleted user) · 2021-08-02T06:38:59Z (over 2 years ago)
Making a gluten-free "red meat" patty from powders
I have a very small kitchen unfit for rich cooking and I reside in a state in which red meat substitutes are generally very expensive due to currently low demand in the local market.

Say I have some finally chopped onion seasoned with some black pepper, nutmeg, coriander powder, cumin, paprika and salt (fit for kebab/burger) and I want to make a no-gluten read meat patty form it.

Which flours or other dry powders should I try to pour into that mixture to make a "red meat" patty fit for kebab/burger?