seitan - recipe repost

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Alexa, some time lat year I described how I make it and it is in the files:

 

http://f1.grp.fs.com/v1/gB9SSu9v6MkRuGzEQdVpPr-rElosy_eWdw_PUHmIGzXVqDAhaTm\

wDt8q-ej0zS2jv0Nv09RwDLXEQ-F6Y1JMjHrrQublfiRUNQ/%2ARecipes/Substitutes%20for%20m\

eat%20%2C%20fish%20%26%20dairy...all%20non-meat%20patties%20/HOW%20TO%20MAKE%20S\

EITAN

 

here it is reposted just in case the link has troubles:

 

_________________

 

HOW TO MAKE SEITAN

 

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!

 

________________________________

 

, Lexa Pongracz <bearhealer wrote:

>

>

> I am having such bad luck making seitan. I have tried twice now and it comes

out chewy and basically not palatable. I enjoy seitan products when I buy them

but cannot make them myself which is frustrating me. Before I try again does

anyone have any suggestions...or recipes for no fail seitan.

>

> Thanks

>

> Alexa

>

>

>

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