Vegetarian Caramel Popcorn with Wheat Gluten. Caramel corn is a terrific grazing dessert for gatherings. And because it stays fresh for weeks, it it's gluten free (useful for gatherings / gifting); and. everybody loves it - young and old! Popcorn is made from corn , which doesn't contain gluten.

I swapped out butter for vegan butter and the results are pretty much the same. The store bought caramel popcorn can be delicious but when you see all the non-vegan ingredients your bubble is quickly busted. So besides the popcorn, I'm sure you're wondering about the caramel. You can have Vegetarian Caramel Popcorn with Wheat Gluten using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Vegetarian Caramel Popcorn with Wheat Gluten

You need 400 ml of Komachibu (fu) small round dried wheat gluten.
Prepare 1 of Canola oil (or butter).
Prepare 2 tbsp of Maple syrup.
Prepare 1 pinch of Salt.

The whole reason I'm sharing this particular recipe with you is because I know Ashley is obsessed with my homemade salted caramel sauce. Regular caramel is full of butter, leaving vegans and those with milk allergies in the cold. But this dairy-free vegan caramel popcorn recipe is a cinch to make. It's terrific for little gift bags for parties and the holidays as treats for kids and adults alike as well.

Vegetarian Caramel Popcorn with Wheat Gluten instructions

Spread out the canola oil (or butter) in a frying pan. Fry the komachibu until both sides are golden brown..
Add maple syrup and mix until the liquid boils away. Sprinkle a pinch of salt..
Spread it out on a baking tray. Let it cool down, placing one-by-one so that there are spaces in-between. Let it rest for five minutes. It's done when it's dry..
Here's a variation. Coat with kinako (roasted soy powder) at the end to make it kinako and maple flavored..

For a special vegan dessert, after you've tossed. Corn is a whole-grain food, and all types of corn are gluten-free. Gluten is a protein found in whole-grain foods such as wheat, rye, barley and triticale. Gluten makes dough elastic and baked goods chewy. However, it can cause severe intestinal problems for individuals with celiac.