Posted by: Jonjon | July 2, 2009

Seitan – Easy Seitan 8/10 for flavor

Seitan – Easy Seitan 8/10 for flavor

July 2 2009

gluten flour, baking powder, garlic powder, onion powder, 2 teaspoon cumin Usually one cup flour to one cup gluten
Easy Seitan

2 cups Redmill gluten flour 2/3 cup
1 1/2 teaspoon baking powder ½ teaspoon
Archived comment by: optional spices:
1tbs garlic powder 1 teaspoon
1tsp onion powder 1 teaspoon
2 teaspoon cumin 2/3 teaspoons
Braggs Liquid Aminos or other soy sauce to add salt
(usually one cup liquid to one cup gluten flour, can be water and soy sauce. )
****July 2 2009 – for liquid I used 1/3 cup of water and 0.5-1 tablespoon of soy sauce and a bit more water****
I have done a lot of experimenting to get the texture right, and this is what I have come up with.
Put the dry ingredients in a bowl and mix completely. Add enough liquid that all the flour forms into a ball. knead until there are no dry spots.
Form into whatever shape is desired, I usually end up with 2 thick pancakes.
Put into a pot with boiling water. The seitan will initially sink. It will float to the top, and when it has sunk again, it is cooked and ready for use. This takes between 45 minutes to 1 1/3 hours depending on thickness, elevation and heat.

Serves: 6-8
Preparation time: 1/2 hour

Conclusion This was the easiest thing to make. I didn’t knead the gluten, probably kneaded it 3 times, then let it rest for 15 minutes. I boiled it for 50 minutes and it was done. I threw in small gluten balls, but they ended up puffing, and continued puffing throughout the boiling period. I boiled them in a Chinese sauce that I had made.


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