How do you make seitan/gluten? HOW TO MAKE SEITAN

[Guest guest]

Using Vital gluten flour. I have made it with regular better for

bread flour, but it is a lot more work, even too much for me.....but

since they came out with the pure gluten flour I have been making

seitan pretty regularly. Everybody around here likes it a lot, even

more than tofu. Health food stores sell this flour, some upscale

supermarkets, and also stores that sell products in bulk.

 

It helps if you have made bread by hand before....

 

Take a big bowl (I use stainless steel). Put a bunch of gluten flour

on it. Put a little salt in it (1/2 tsp per cup of flour is what I

use) and mix well. Now get another person to pour water and very

quickly knead it like bread until all the gluten is moistened. You

have to work quickly, and the water pourer needs to be in synch with

you, more water, stop, more water, etc....

 

If you do not have another person to help, you can start with the

water and add gluten to it, this works too. Remember, knead it

quickly to get all gluten moistened. Your hands will get sticky and

messy, this is why a helper is nice....

 

If the dough has dark striations that is not so good, it means some of

the gluten did not get enough contact with water. This is why you

want to use enough water and knead. Keep kneading until all the water

is absorbed. Honestly, the first time you do it might not work 100%,

it does take a couple of trial and error sessions. If the gluten is

too tough you can always grind it up and use it as a ground up meat

substitute, so nothing is wasted. I did sausage (posted here) with a

batch that was too tough because it did not get enough water.

 

In any case, it should be a firm but not too hard dough. It will be

hard to knead, harder than bread.

 

So now you have a big lump of a dough and you are tired of kneading

it....Cut it up wiht a sharp knife into chunks the size you want, but

remember, they will double in size (at least double).

 

Prepare a veggie broth. Last one I used a big (turkey? roast?) oval

pan, black enamel with a cover that goes in the oven. I added:

water, bay leaves, peppercorn, celery stalks, hot peppers (optional of

course), shitake dried mushrooms, cilantro, powdered veggie broth,

chopped onion, garlic cloves sliced it two, taste and see if it needs

salt. Some people add ginger too, carrots can also go in.

 

Bake in broth (all the pieces should be covered) for about 3 hours at

350F. The gluten/seitan chunks should have grown and they are now

overflowing the pan. Just turn them around so they are moist.

 

Now it can be used in any recipe that calls for seitan. I freeze most

of it (squeeze some of the broth out if too wet), it does freeze very

well, no change in taste or texture.

 

Have fun with it!

 

 

, " Susan Greggain "

<sgreggain wrote:

>

> How do you make seitan????

> ----------------

>

> Oh wow this sounds delicious, and I just made a huge batch of seitan

> too! yum yum....

>

> , " my little feline zoo "

> <my_little_feline_zoo@> wrote:

> >

> > Here's another recipe, but with cumin....

> >

> > Vegan Seitan Gyro W/ Cucumber Sauce Recipe #252303

> > This is such a filling, hearty, flavorful meal that I can never get

> enough

> > of. It took a while to develop the cucumber sauce recipe, but I

> think I just

> > about nailed it!

> > by tendollarwine

> > 45 min | 40 min prep | SERVES 6

> > For the sauce

> >

> > 1 cup soy yogurt, unsweetened

> > 1/2 large cucumber, peeled and grated

> > 1 tablespoon lemon juice, fresh

> > 1 teaspoon dried dill weed

> > 1/2 teaspoon salt

> >

> > fresh ground pepper, to taste

> > 1 teaspoon turbinado sugar (to taste)

> >

> > For the seitan

> >

> > 1 lb seitan, shaved into thin, bite-sized bits

> > 1 tablespoon vegetable oil

> > 2 garlic cloves, minced

> > 1 teaspoon cumin

> > 2 teaspoons oregano

> > 1 pinch cinnamon

> > 1 pinch nutmeg

> > 1 pinch cayenne pepper

> >

> > salt & freshly ground black pepper

> >

> > For the sandwich

> >

> > 2 small tomatoes, diced

> > 1 onion, diced

> > 3 cups lettuce, shredded

> > 6 pieces pita bread, warmed

> > 1. Peel and grate the cucumber. Put the grated cucumber into a

> > strainer and set in the sink for 10 minutes to drain.

> > 2. Squeeze the cucumber to remove excess moisture and place into a

> > small bowl. Add the remaining ingredients and stir well to combine.

> Cover

> > and place in the fridge to let the flavors meld while you cook.

> > 3. Heat the oil in a pan over medium heat. Add the seitan bits and

> > garlic and stir until the seitan begins to brown. Add all of the

> seasonings

> > and stir well. Sautee until the seitan is well cooked and fragrant.

> Turn off

> > the heat.

> > 4. Assemble the sandwich with the shredded lettuce, diced tomatoes

> > and onions, cooked seitan and cucumber sauce. Eat open-face or fold

> up and

> > hold on tight!

> >

> > Pasted from <http://www.recipezaar.com/recipe/print?id=252303>

> >

> >

> > " A nickel will get you on the subway, but garlic will get you a

> seat. " - Old

> > New York Proverb

> >

> >

> > -----

>