Flavouring seitan made with all purpose flour
It's a struggle for me to vital wheat gluten where I live currently. I've seen sooooo many recipes where seitan is made with wheat gluten and is flavoured at the initial kneading stage (e.g. vegetable purees, tomato paste, herbs and spices). I've even seen chickpea flour added to improve the texture I guess. However, when using all purpose flour, all this is washed out after the soaking phase.
Could I add these ingredients after soaking and washing the dough? It seems like it would be a struggle to get these ingredients mixed into the slippery ball that's left after washing out all the starch...please help!