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Wheat gluten is the natural protein
portion of wheat that is extracted
after wheat is milled into
flour.
In its processed
form, wheat gluten is a fine tan flour
consisting of about 75-80%
protein.
Seitan is made
from wheat gluten flour and can be used
for many purposes.
It is one of the
best meat substitutes for flavor
absorption as well as
texture.
It is high in
protein and low in fat. Once prepared,
it can be sliced into strips
and served with
different sauces or ground for tacos,
lasagna, chili, etc.
Basic
Seitan Recipe (Wheat-Meat)
yields 5 large
pieces
18-20 C. water
(for boiling)
1/2 t. sea
salt
4 1/2 C. gluten
flour
1/2 C.
nutritional yeast (optional)
1 t. garlic
powder
1 t. dried
basil
1 t. sea salt 1
t. herb seasoning
1 t. onion
powder
1 t.
oregano
3 1/2 C.
water
1/4 C.
molasses
1/4 C. tamari or
substitute
1. Add sea salt
to the water and bring to a
boil.
2. In a
medium-sixed bowl, combine the dry
ingredients (flour, yeast and spices).
Stir well.
3. In a separate
bowl or a measuring cup, mix together
the remaining liquids.
4. Add liquid to
the dry and mix thoroughly until dough
is consistent.
It should be
solid and firm, yet not dry.
5. Pout onto tray
and knead dough until all air is
removed. Form a rectangular loaf on the
tray and cut into even pieces (approx 3
x 3").
6. Place the
pieces of dough into boiling water.
Boil for 45-50 minutes.
7. Remove a piece
and cut it to see if it is done. It
should be firm all the way
through.
8. Drain water
and cool seitan on a tray.
If not for
immediate use, leave in large pieces
and freeze. Keeps well in the
freezer.
When removing
from freezer, defrost then prepare as
directed in recipe.