Gluten Steaks without the gluten (GF)

2 cups water

½ cup sago

1/3 cup tomato sauce

1 teaspoon mixed herbs

1 teaspoon onion powder

1 teaspoon garlic powder

2 ½ tablespoons chicken-style massell seasoning

½ cup brown rice flour

2 cups puffed brown rice

¾ cup rice crumbs

(coating – ½ cup rice crumbs, 1 teaspoon chicken-style massell seasoning, sprinkle of garlic powder)

Place first 7 ingredients into large saucepan and simmer for approximately 5 minutes until thick and sticky. Take off heat, quickly stir in remaining ingredients and stand for 10 minutes. With wet hands, take small handfuls of mixture, slightly flatten in hand, coat in crumbs and then flatten again by pushing steaks down with fingers on kitchen bench. Fry both sides. Makes approximately 20 steaks. Best made 1 day ahead to allow steaks to firm up.  Reheat before serving to soften the steaks. Best eaten within 3 – 4 days. 

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