I've made seitan (or my version of it) 3 times so far using Bob's Red Mill VWG. The first time was fine (a sausage version, I think from PPK), the second time like chicken, and recently also like chicken. I thought the taste was off (the first time) because it was my first time making it but I've come to realize that it just has a weird "gluten-y"(?) taste. Are there any brands that anyone can recommend? Or is this just what I should expect using any brand. Thanks.
veggie48
I'm not a whole lot of help other than to say as far as homemade seitan, the weird gluten-y taste has been my result too. It doesn't matter for me if I bake it, boil it, cook in in a crockpot... it just tastes off. I use the VWG from Whole Food's bulk bins. I'm beginning to think I'm just not a fan and need to stick to beans and tofu.
I use the gluten flour from Bulk Barn. It does taste funny, I know, but I'm still getting used to it. I eat it not very often.
A couple things help if you don't care for the "wheat-y' taste...
1.) Use WAY more spices and seasonings than your recipes says. You'll have to experiment. This helps with the taste.
2.) Use a wee bit of lemon zest in your gluten recipe. It helps eliminate the "wheat-y" taste.
3.) Tomato juice in the broth or poured into the gluten itself helps lessen the wheat taste.
4.) Use a little of another flour (Soy, garbanzo, etc..) if that helps.
5.) Pan toast the gluten flour a bit before using. Put flour in a clean, dry cast iron skillet and stir with a spatula over md. heat until just starting to turn light golden. DO NOT "brown" the flour... I've only tried this once. Wasn't worth the hassle to me but I don't taste the bready-wheaty taste so much...
1.) Use WAY more spices and seasonings than your recipes says. You'll have to experiment. This helps with the taste.
2.) Use a wee bit of lemon zest in your gluten recipe. It helps eliminate the "wheat-y" taste.
3.) Tomato juice in the broth or poured into the gluten itself helps lessen the wheat taste.
4.) Use a little of another flour (Soy, garbanzo, etc..) if that helps.
5.) Pan toast the gluten flour a bit before using. Put flour in a clean, dry cast iron skillet and stir with a spatula over md. heat until just starting to turn light golden. DO NOT "brown" the flour... I've only tried this once. Wasn't worth the hassle to me but I don't taste the bready-wheaty taste so much...
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