Last edited Sat Nov 22, 2014, 10:57 PM - Edit history (4)
1. Seitan requires several steps. First turn your dry flour into raw gluten dough, then cook the raw dough with either dry or wet heat. High temperature dry heat makes an airy loaf that then must be flavored in a broth. You can boil raw gluten, but if you do, boil it directly in broth. Flavoring your gluten is really important. Cooked, but unflavored gluten tastes like nothing. Experiment with your flavors - Poultry seasoning and Nutritional yeast Flakes make a good poultry broth. use it as is for chicken flavor, or add a little brown sugar and a product called "Kitchen Bouquet" for a turkey flavor. Soy Sauce, onion powder, and dried mushroom powder makes a great beefy broth. For ham flavor, use the turkey broth, and add a little cayenne, mustard powder, nutmeg, and Liquid Smoke. You can get Liquid Smoke and Kitchen Bouquet at almost any major grocery store.
2. Some recipes have you start with a whole wheat flour dough, add water, soak it, and wash out the starch to get your raw gluten. This is a long, unnecessary process - so don't waste your time. Search your local health food stores for "Vital Wheat Gluten" (VWG). Don't mistake it for "High Gluten Flour" - the two products are very different. Buying VWG prepackaged can be pricey, so try to find someone who sells it in the bulk bins section. VWG is basically instant raw gluten, just add water and you're set.
3. Use 1 cup VWG to 1 scant cup water. Less liquid makes denser raw gluten, more liquid makes softer, spongier raw gluten. Try experimenting with liquids...using 1/2 water to 1/2 soy sauce (or Braggs Liquid Aminos) makes a more flavorful raw product. This is especially important when you make beefy seitan.
4. There are several ways to cook the raw gluten, each method gives you slightly different texture and intensity of flavor:
A) Bake your raw dough like artisan bread on a cookie sheet - 450 degrees for about 45 minutes. This gives you an airy loaf that cuts nicely into strips. Let the loaf cool before you cut it, then boil the strips in a broth of your choice to add flavor. I use this method to make poultry seasoned strips, which I then bread and fry just like chicken.
B) Tear rough, 1" square size pieces of raw dough and drop directly into a boiling broth (not water) to get chewy nuggets with a consistency between a meatball and a boneless wing. The more intense the broth, the better the nuggets will taste.
C) Deep frying the raw dough nuggets before you throw them in the broth makes them airy, and able to absorb more flavor. I use these last two methods to make chunks that can be used in Chinese recipes like Sesame Chicken or Sweat and Sour Pork.
D) Slow cook a loaf of raw gluten in a crockpot, using a very rich broth. Cook overnight on low for the best flavor and texture. I use this method to make a mock ham for Christmas dinner. After the crockpot I roast the loaf with cloves and pineapple rings. Also makes a great loaf for slicing up for sandwiches.
Gluten expands when cooking, so give it room. Play around with flavors, temperatures, and timing. Cooked seitan can be frozen, thawed, and refrozen, several times. Have fun and eat well!
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