Seitan from scratch - VeggieBoards
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#1 Old 07-06-2009, 06:39 AM
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Apologies if this has been dealt with elsewhere, but due to the apparent elusiveness of Vital Wheat Gluten in the UK, I've decided to make the gluten from scratch. Does anyone know if it is ok to use wholemeal flour? as most of the recipies I've read specify plain white flour.
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#2 Old 07-06-2009, 07:13 AM
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In the UK, if you want to make it from scratch buy 'strong' white flour from your local supermarket and prepare yourself for a lot of hard work with not very good results.



But you really could just simply go to http://www.flourbin.com/ and buy gluten powder from a UK supplier and have a much easier and successful seitan making experience. I've been buying gluten powder from these folks for years now.
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#3 Old 07-06-2009, 07:30 AM
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Quote:
Originally Posted by MrFalafel View Post

In the UK, if you want to make it from scratch buy 'strong' white flour from your local supermarket and prepare yourself for a lot of hard work with not very good results.



But you really could just simply go to http://www.flourbin.com/ and buy gluten powder from a UK supplier and have a much easier and successful seitan making experience. I've been buying gluten powder from these folks for years now.



Thanks Mr F, will start placing my order now, I wasn't looking foward to all that kneading, although I could possibly do with the workout.
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#4 Old 07-06-2009, 09:44 AM
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Good luck with the seitan. I am still trying to get better at making my own seitan. I have had mixed results so far.
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#5 Old 07-06-2009, 09:51 AM
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Quote:
Originally Posted by Hotchilidog View Post

Thanks Mr F, will start placing my order now, I wasn't looking foward to all that kneading, although I could possibly do with the workout.



The thing that bothers me the most about making seitan directly from whole flour is the vast amount of water required to flush the starch off of the kneaded dough. it just takes gallons and gallons of water while kneading constantly to get to the pure gluten. It felt like such a waste.



Also, by starting out with the gluten powder, its much easier to infuse the gluten directly with flavour than with raw gluten.
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#6 Old 07-06-2009, 02:48 PM
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Quote:
Originally Posted by MrFalafel View Post

The thing that bothers me the most about making seitan directly from whole flour is the vast amount of water required to flush the starch off of the kneaded dough. it just takes gallons and gallons of water while kneading constantly to get to the pure gluten. It felt like such a waste.



Also, by starting out with the gluten powder, its much easier to infuse the gluten directly with flavour than with raw gluten.



This is exactly what we found frustrating. We now use the seitan recipe from Veganomicon using vital wheat gluten from a local store. It tastes great, has good texture, and doesn't waste water and materials.
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#7 Old 07-07-2009, 11:07 PM
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Seitan made from vital wheat gluten is much less time consuming.
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#8 Old 08-13-2009, 08:38 PM
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If you want to try making gluten-free seitan there are a number of recipes available. Using gluten-free flours gets away from using tons of water.
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