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