How to Make Quick Seitan

[itisnotcarlos]

It clumped back together during the boiling process because you used a 1:1 water-to-flour ratio, basically saturating the dough thus inhibiting it from becoming anything substantially solid. You need to use half of the amount of water as you have dough in order to make it firm, not to mention kneading the dough for five to ten minutes & letting it rest before boiling. Obviously you've never cooked seitan before.

[DelectablePlanet]

@itisnotcarlos There are many ways to make seitan - from scratch, from gluten flour, baking, boiling, etc. Package directions also vary - this recipe was based on the directions from a gluten flour package. How much water or stock do you use with your method? Do you add spices to the dough? Do you use a different ratio of water to flour when you bake your seitan? Our readers will appreciate more options. Thanks!

[maneiave]

Hello. I was wondering why in the other seitan video you washed/rinsed the dough to take off the starch, but you didnt in this one. If I wanted to take off the starch doing just one cup of seitan, would it be too small?

[DelectablePlanet]

@maneiave The other seitan is focused on using just regular wheat flour. Gluten flour already has most of the starch rinsed out.

[DelectablePlanet]

@maneiave The first seitan video uses whole wheat flour - so to get seitan (which is wheat gluten) you have to wash all of the starch out. The Quick Seitan video calls for vital wheat gluten flour - which is whole wheat flour with the starch already removed - so no need to rinse. Yes, you could make a smaller batch of seitan with either recipe - just make a batch with half of the ingredients.

[yogertlvr]

I wonder why it clumped back together when it was cut up. Interesting recipe and love seitan. keep up the great work

[DelectablePlanet]

@yogertlvr If you mean that it clumps before the cooking process, that is normal. After cooling, it should no longer clump.

[Ultimist]

Whenever I make seitan it always has that unsavory gluten taste that I can't seem to get rid of. Are there certain ingredients or spice combinations I can use to mask that awful gluten taste? Thanks.

[DelectablePlanet]

@Ultimist Gluten has very little taste. Perhaps the flour you are using is a bit old. But herbs and spices plus a bit of soy sauce can enhance the flavor. Experiment with Italian seasoning, Thai spices, or just get creative with what is in your spice cabinet.

[mackles]

HAIL SEITAN!!!!

[MotherLodeBeth]

Love the CLEAN kitchen, equipment and hands and crisp clean instructions. You have no idea how pleasant it was to watch you work. Will look for more of your videos etc.

[KimmyRakoon]

:) it's so easy! Thank you! Btw you're so calm and relaxed!

[bjbrownbob]

This seemed too easy to be tasty but it was very tasty when I added barbecue sauce. Thank you!

[wilhub]

thanks, Del. Plan., shall give that a try.

keep up the good info!

william

[wilhub]

here in the UK i find it impossible to find gluten flour anywhere, so i have bought wholewheat flour, and am going to try and make my own!

[DelectablePlanet]

@wilhub Google the Flour Bin and order the Gluten Powder.

[LovedByMeBeautifully]

I noticed that in this video u didn't 'wash' the ball of dough as u had in the other seitan video u made. May I ask, why is this? I thought the starch had to be removed. Is this an unnecessary step? Thank you kindly.

[DelectablePlanet]

@LovedByMeBeautifully Vital wheat gluten flour already has the starch rinsed out so no need to wash the dough. It's a great short cut!

[kimopepe]

Thank you!

[emeraldsunsets]

My son says it looks like brains heh, but he will still eat it, and for a picky eater, he likes it smothered in barbecue sauce!

[marcusryanmartinez]

Lmao. "This one's kinda weird." [Pulls out pancreas lookin' thing]

[Annamandabella]

Thanks for this easy how-to video!