Guest guest Posted October 11, 2009 Report Share Posted October 11, 2009 Okay I've got my vital wheat gluten and I think I'm all set to try seitan. Anybody got any special tips or hints for me? Can I use bouillon in place of the broth to simmer it after it's formed? I don't happen to have any broth on hand. Quote Link to comment Share on other sites More sharing options...
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