Guest guest Posted July 6, 2009 Report Share Posted July 6, 2009 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 > > > > ________________ > The new Internet Explorer® 8 - Faster, safer, easier. Optimized for Get it Now for Free! at http://downloads./ca/internetexplorer/ > Quote Link to comment Share on other sites More sharing options...
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