seitan? - VeggieBoards

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#1 Old 10-29-2014, 08:00 AM
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I am slowly going back to eating completely veggie again. I need to because I feel better eating that way.
Okay, sorry for the long winded post.
Back to the reason I posted. I want to make some seitan, I haven't made it in years and when I did I just used WW flour. I have been reading that it easier to use vital wheat gluten. Does anyone have any suggestions? Thanks any advice is welcome.
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#2 Old 10-30-2014, 07:40 PM
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I use gluten. I understand gluten is the protein part of flour so I don't think whole wheat flour would make good seitan

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#3 Old 10-31-2014, 02:06 AM
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I don't make it often, but when I do I just use vital wheat gluten which is very easy to work with. I found this particular article very helpful in how to prepare seitan from vwg:

I use way less soy sauce than any recipe calls for since it is so loaded with sodium. Sometimes I leave it out altogether and up my use of low sodium vegetable broth. I also use tomato paste in my dough which gives it a rich flavor and color. You just need a few tablespoons of it. I use very little oil (less than most recipes) but do use a little. I like to bake my seitan in the oven after cutting the dough into pieces and it seems to have the texture of chicken nuggets (and similar taste). I have never had success simmering it as it always gets too soggy.

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#4 Old 10-31-2014, 06:43 AM
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Thanks both for your input. I think I'll make some this weekend.
CV: I made seitan years ago with whole wheat flour it took a lot of time and a lot of rinsing. To get the gluten. I don't think I'll do it that way now
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#5 Old 10-31-2014, 03:36 PM
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I've made seitan many, many times, each a different way> always with wheat gluten though. Bob's Red Mill.
First I felt kneading made it tough. Then I figured I should bake it. Then I realized as the onegreenplanet link describes that a few minutes of kneading followed by a good rest worked best.
Here's my favorite method, loosely based on this recipe:

I follow the ingrediants, but roll the seitan into a log and slice 8 oblong pieces. They will double in size when done.
I dredge the cutlets in besan flour (or just reg flour) and sautee in some olive oil both sides. I heat enough water to cover the cutlets and add Better than Boullion NO chicken base.
I add the broth after they're just browned and barely simmer, turning when the liquid just starts to reduce, and let simmer till the broth thickens into a gravy. Oh yeah, cover the pan.
You need to watch. You can boil some potatoes While they're cooking, or prepare some greens and rice.
They come out just like country fried steak with gravy--well at least what I think of is country fried steak. Tender and toothsome
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#6 Old 11-01-2014, 04:35 AM
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Thanks,sounds delish. I'm probably making it Sunday. I'm excited to try it again.
You all were very helpful.
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