Make your own seitan from wheat flour

Seitan is a versatile source of vegetarian protein.

Making your own seitan from wheat flour is really easy. But I think it's not that easy to learn from text due to the washing process - which is why I wanted to share this video.

Basically it's making plain dough out of flour and water, later washing out the starch to leave just the protein and then boiling it in a marinade.

I need about 5 minutes to make the dough, 5 minutes to wash out the starch and another 10 minutes for the prep work. So it's about 20 minutes work and including resting the dough and marinading, the whole process takes just over one hour.

Tips:
1. Don't use wholemeal flour.
2. The approx. half hour "soaking" in water is important. Too short or too long and things go wrong when washing out the starch.
3. The texture of the seitan is influenced by how much the dough is washed. Not washing enough results in seitan that tastes of flour. Washing it until the water is clear results in a very rubbery texture.
4. The seitan can be left in the marinade overnight.
5. It keeps in the fridge for a few days.
6. Breaded seitan slices are nice with potato salad too.

Category:

Howto & Style

Tags:

• seitan
• vegetarian
• vegan
• protein

[johnrk556]

I've been making wheat-meat nearly 40 years. Why are you fooling with it by hand? Mixer kneading is faster, cheaper and more efficient. Maybe not as romantic, but so what-

[PokerTranslator]

@johnrk556

It takes me no more than 5 minutes to knead the dough by hand. Nothing romantic there for me, but I'm glad you view it that way :) The fact that I'd have to buy a mixer aside, I don't know if the overall process would be faster.

[guitarhero666759]

what would happen if i used wholemeal flour?

[PokerTranslator]

@guitarhero666759

If you use wholemeal-flour, the gluten will probably not bind after you have washed out the starch. I guess the fibre prevents it from binding. Wholemeal-flour never worked for me.

[ArtofAhimsa]

Gotta make one soon, thanks for the great demo! So Mouth watering like I gotta eat it now... heh

[PokerTranslator]

@ArtofAhimsa

Bon apetit

[PokerTranslator]

@artnikolapesic

Cool. I'll try cutting it into strips next time I make it too.

[PokerTranslator]

@jaakizamazin

;) ... good luck making it.

[artnikolapesic]

Thank you so much for this video! I've tried making seitan few times before and failed miserably. Your recipe is so simple and concise! I cut my fresh seitan lump in steaks and then thinned them to be 2-5 mm thick. Then I put them in stock and ended up with "real" chicken brests, big and ready to roll. Thank you once again!