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Step One:
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Mix the wet ingredients with the vital wheat gluten in the bowl.
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Stir until mixture begins to resemble dough.
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Step Two:
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Dust a bread board or other kneading surface with wheat gluten flour.
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Roll the dough onto the kneading surface.
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Knead gently until the dough is springy and smooth and tight!
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Let rest for a few moments.
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Step Three:
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Cut the dough into small squares or strips and flatten them out a little
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Step Four:
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Proper Broth:
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4 cups vegetable broth
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4 cups water
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1/8 cup soy sauce(Braggs)
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Pour in a Sauce Pot.
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Place pot on stove on medium heat and bring the liquid to a simmer.
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Step Five:
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Slide the pieces of dough into the simmering broth.
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Make sure they stay separate as they cook.
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They should not stick together if they are of proper consistency.
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Step Six:
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Simmer the dough for 1 hour, turning occasionally.
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The seitan pieces will expand and firm up as they cook.
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Step Seven:
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Remove the seitan from the pot with a slotted spoon and let them drain and cool in colander.
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Freeze them until ready to use.
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Tips & Warnings: Don't worry about overcooking seitan -- it is very forgiving.
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Just don't let the liquid simmer away, or the seitan will burn.
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Take Care Not To Add Too Much Water.
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Gooey Dough Will Not Cook Properly Into Seitan.
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Make Sure You Use Vital Vheat Gluten, not Regular Wheat Flour For This Recipe.
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(This can be made directly from regular flour if so desired.
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Thats another recipe all together.)
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For Flavored Seitan: You must season gluten flour first: 3 to 4 teaspoon of seasonings below.
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Indian: Cumin, Coriander, Curry, Salt and or Pepper
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Italian: Oregano, Rosemary, Thyme, Basil (ground)
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Mexican: Garlic, Cumin, Cayenne Pepper, Cilantro
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Asian: Ginger, Garlic, Onion
