I served it like an open-face "turkey" sandwich with gravy, mushrooms and asparagus.
Then, I made it the right way after I had bought more gluten and the minute tapioca. The texture was a bit "spongier" and moister (the chickpea flour one was drier, but not at all spongy). Both versions were delicious, but I generally prefer less wheat gluten and more chickpea flour as a rule. I think you can make it any way you want, it's a nice flexible recipe.
Blurry because I was too hungry to hold the camera still.
After eating half my sandwich, I got a better picture. Looks like the Day After Thanksgiving Sandwich!
One of the best things about this recipe is it is (basically) a steamed seitan recipe. No baking, or worse, steaming and THEN baking involved. Just steam it and you are done. AWESOME.
Here's The Gobbler in the top of my steamer. I adore this steamer. (Bottom of steamer is not pictured, I was heating the water in it on the stove).
I love you, Gobbler Loaf!
What recipes are you guys testing for the holidays?