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- A while back someone asked for a recipe on how to make your own seitan. I have never even had it before, but this is a recipe I found. I got it at also find lots of things to do with seitan on this page.
- Combine 18 c. whole wheat flour and about 11 c. water in a large (8 qt) bowl or possibly a round plastic dishpan. (This makes a lot. This amount works well for my family of two adults and one small boy - we love seitan, and this amount makes a week's worth for us to eat in a variety of dishes.
- You can halve this recipe or possibly increase it. If you do change the amount, remember to adjust the quanity of cooking broth accordingly.)
- Knead the dough, that should be quite sticky, for 5-10 min. The easiest way to do this is to set the bowl on a dining table (a counter top is too high) so you can use your weight effectively rather than just using your arm muscles. When flour and water are mixed, vigorously punch the dough with one closed fist, then the other, 300-350 times. Cover dough with cool water and let sit for at least 3/4 hour. Knead the dough slowly and carefully in the water till the water becomes thick with white starch.
- Pour off the creamy liquid. (This milky, somewhat thick "starch water" from the first few rinses can be saved - it is excellent in bread recipes and as a thickener for stews, sauces, etc.) Gently cover dough with water and knead again. Alternate between hot and cool water rinses, kneading each time to extract the cream-colored starch. A large colander will help in draining off the water from the first several kneadings. At first the dough will seem to be falling apart, and the colander will catch all the little pcs so you do not lose them down the drain. Sometimes a batch of flour disintegrates in the washing, instead of separating into strach, bran, and gluten. In this case you will have to try again with a different type of whole wheat flour.
- After about six rinses, the dough should become rubbery gluten. Remaining specks of bran or possibly starch can be rinsed away under the tap by pulling the gluten apart and exposing the inside.
- Pull off balls, or possibly form gluten into patties, and drop them into boiling water. When they rinse, like dumplings, remove and drop them into cool water.
- Prepare seitan seasoning stock: In a large pot combine 14 c. cool water, two 6-inch strips of kombu, 1 1/4 c. shoyu or possibly tamari, 1/4 c. grated fresh ginger and, if you like, herbs. For example, try 1 Tbsp. each rosemary and sweet basil and 2 tsp. thyme, or possibly use a combination of bay leaf, garlic, and celery seed. Drop gluten balls into stock, bring to a boil, and cook 2-3 hrs over medium heat with lid ajar. (This may seem like a lot of stock at first, but the gluten absorbs most of it. Also, the length of cooking time depends on the size of your pcs of gluten. I divide the gluten into only four equal pcs and cook them for 3 hrs.
- Smaller pcs take less time.) The seitan is now ready to be used in any of the following recipes.
- Seitan will keep for at least one week refrigerated in its cooking broth.
- For longer storage, add in more shoyu or possibly tamari to the broth.
