1.
Blend all the ingredients up to the vinegar. Reserve.
2.
Add the blended ingredients to the gluten flour, mix everything until incorporated, let it rest for 15 minutes.
3.
Add the blended ingredients to the gluten flour, mix everything until incorporated, let it rest for 15 minutes.
4.
Divide the dough in two then add it to your food processor and process them for 5 minutes at medium speed. If using a stand mixer, attach the dough hook and knead them for 15 minutes at medium speed. On both cases the dough will be very elastic and warm, that's expected. Repeat the process with the second dough.
5.
Wrap the two doughs separately in parchment paper then in aluminum foil, not so tight otherwise, the papers may split open.
6.
Add two cups of water to a pot, add the steamer trivet, add the two wrapped doughs, cover and steam them at medium-high temperature for 2 hours. Add more water to the pot in every 30 minutes, if needed.
7.
After 2 hours, uncover the pot, let the Un-chicken dough reach room temperature, still warpped.
8.
Notes: Can be frozen for up to 3 months.
