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Discussion Starter · #1 ·
Since I've learned to make my own seitan, I've been trying out different recipes, including one that is a variation on a seitan roll. The recipes say to roll out the raw seitan, then stuff it with whatever stuffing they're using, then roll it up like a jelly roll, tuck in the ends, and bake it in a tamari broth for about 45 minutes.

I somehow got all that part to work out okay, but the seitan in the center of the roll wasn't cooked AT ALL. Basically, it was like eating raw bread dough. Has anyone made one of these before and know how to make the center cook? The outside was getting tough and too chewy, so it couldn't've baked longer.
 
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