Homemade Seitan

Name: Homemade Seitan
Ingredients: 10 oz (280 g) high-gluten wheat flour (such as bread flour); Water

Seitan is a food made from gluten protein that has been extracted from wheat flour.

Ingredients

10 oz (280 g) high-gluten wheat flour (such as bread flour)
Water

Steps

Add 2 cups water to the flour. Knead together until well-combined and elastic. It is advisable to keep hands wet so that the dough doesn't stick to the hands.
Cover dough with water, and place in refrigerator for 1 hour.
Gently knead the dough underwater until water is cloudy; dump cloudy water and replace with clear, cold water. In the beginning the dough can still easily dissolve underwater so it is advisable to only cautiously squeeze it against the bowl. Later you might find it easier to knead over the water, squeezing out the water, and only to dip the mass into the water to wash off the starch, if the mass contains too much water you easily wash out the gluten as well. The enriched water can be used to gain the insoluble starch, which settles on the bottom of the container, and what remains can serve as a base for grain milk.
Continue kneading and replacing water until water remains clear after kneading. At the end, you should be left with a mass of gluten.
Divide gluten mass into loaf- or roll-shaped halves. At this point, there are several things you can add to the mass: Soy sauce (recommended): traditional in the making of seitan. Spices: seitan can simulate Italian sausage by adding the correct spices, or adding poultry seasoning can make the seitan more similar to chicken or turkey. Nutritional yeast (recommended): B12 found in some brands of nutritional yeast is a vitamin that is usually obtained through meats, eggs and/or dairy products.
Place gluten loaves in pot, and cover with vegetable broth or dashi.
Bring to a boil, then reduce heat to simmer; simmer for 1–1.5 hours.
Remove from heat and serve as desired or use in place of meat.

More recipes with flour

Adapted from “Homemade Seitan” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

Add 2 cups water to the flour. Knead together until well-combined and elastic. It is advisable to keep hands wet so that the dough doesn't stick to the hands.

Cover dough with water, and place in refrigerator for 1 hour.

Gently knead the dough underwater until water is cloudy; dump cloudy water and replace with clear, cold water. In the beginning the dough can still easily dissolve underwater so it is advisable to only cautiously squeeze it against the bowl. Later you might find it easier to knead over the water, squeezing out the water, and only to dip the mass into the water to wash off the starch, if the mass contains too much water you easily wash out the gluten as well. The enriched water can be used to gain the insoluble starch, which settles on the bottom of the container, and what remains can serve as a base for grain milk.

Continue kneading and replacing water until water remains clear after kneading. At the end, you should be left with a mass of gluten.

Divide gluten mass into loaf- or roll-shaped halves. At this point, there are several things you can add to the mass: Soy sauce (recommended): traditional in the making of seitan. Spices: seitan can simulate Italian sausage by adding the correct spices, or adding poultry seasoning can make the seitan more similar to chicken or turkey. Nutritional yeast (recommended): B12 found in some brands of nutritional yeast is a vitamin that is usually obtained through meats, eggs and/or dairy products.

Place gluten loaves in pot, and cover with vegetable broth or dashi.

Bring to a boil, then reduce heat to simmer; simmer for 1–1.5 hours.

Remove from heat and serve as desired or use in place of meat.

More recipes with flour

Adapted from “Homemade Seitan” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.