Start by mixing together 4.5 cups flour and 1.5 cups water until a dough forms. Continue to knead for 4-5 minutes or until dough becomes smooth. If dough seems a bit too dry add little additions of water until it is malleable.
Rest in a bowl, cover with a damp dish towel for 50 minutes in a warm area.
When the dough has proofed a bit, rinse under running water until the dough has released all of its starch. The water will start off milky and gradually become clear. When dough has been washed of its starch, set aside and gently pat dry.
Mix the seasonings together and sprinkle 1 ½ tbs of the mix onto the dough. Work in until the seasoning is evenly distributed.
Tear into small nugget shapes and pan sear of medium-high heat for approximately 60 seconds.
Pour vegetable broth into the pan and cover to steam for 3-5 minutes depending on size of nuggets. Dough will be firm. When done set aside to cool.
Stir together the almond butter milk and the cornstarch into one bowl. In another small bowl mix together ¾ cup flour and 1 ½ tbs of the seasoning mix.
First dip the nuggets into the almond butter milk wet batter then into the dry batter until all nuggets are coated.
Pan fry in cooking oil, over high heat, for 2-3 minutes on each side. Let cool and enjoy with your favorite condiment.
If you want to skip the proofing and rinsing portion, use gluten flour.