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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.
