-
1
Combine the carrot, onion, garlic, tamari, and bay leaves in a 6-quart slow cooker.
-
2
Add 2 1/2 quarts of the water, cover, and turn the heat setting to High.
-
3
Place the flour in a large bowl and add the remaining 3 cups water.
-
4
Stir well to combine, adding a little more water if the dough is too dry.
-
5
Turn the dough out onto a flat surface and knead until it is smooth and elastic, about 10 minutes.
-
6
Place the dough back in the bowl and add enough warm water to cover.
-
7
Let it rest for 20 minutes.
-
8
Place the bowl holding the dough and water in the sink.
-
9
Knead the dough in the bowl until the water turns white.
-
10
Drain the liquid, then cover with fresh water and knead again until the water in the bowl turns white.
-
11
Repeat the process, using fresh water each time, until the water is almost clear.
-
12
The dough should now be a smooth ball of wheat gluten, or raw seitan.
-
13
Depending on how you plan to use it, leave the raw seitan whole or divide into 4 smaller pieces and add to the simmering stock.
-
14
Change the heat setting to Low, cover, and cook for 4 to 6 hours.
-
15
Remove the cooked seitan from the cooker and transfer to a baking sheet to cool.
-
16
If you are not using the seitan right away, it can be stored submerged in its stock in the refrigerator in a tightly covered container for up to 5 days or frozen for several weeks.
