Homemade Seitan

Yield 1 lb

Author Kevali Bhakta

Prep time

30 Min

Cook time

30 Min

Inactive time

2 H & 30 M

Total time

3 H & 30 M

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Homemade Seitan

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Ingredients

• 4 cups flour, strong flour preferred* (see notes)
• 1 – 2 cups water
• Foil
• Optional seasoning: 1 tsp each
• Fennel seeds
• Dry herbs (oregano, thyme, rosemary, etc)
• Tamarind
• Cumin
• Chili flakes
• Sea salt
• Any savory seasoning! Even pre-made masala boxes can be added.

Instructions

1. Slowly mix water little by little into the flour. The dough should be saturated with water, but still remain a stiff, kneadable dough. You may end up using less or more than the water required in the written recipe.
2. Knead for 10 minutes. The more you knead, the more gluten forms. You will end up with a smooth dough that still holds its shape. The dough should spring back when poked. An electric dough mixer can be used.
3. Submerge the ball of dough into a bowl of cool water. The entire dough ball must be covered. Let rest for 2 hours.
4. Pour out the water from the bowl and try to keep the dough ball undisturbed. Again, submerge the dough ball in cool water in the same bowl.
5. Massage and knead the dough ball underwater. The water should turn a bit murky and milky. This is called “washing the flour.” You are essentially separating the starch (the milky water) from the protein (what is left in your hand).
6. Once the water becomes heavily saturated with the starch, pour the water into a 2nd bowl. Do not discard this water!
7. Repeat washing the flour. Again add cool water and submerge the dough ball. Knead until the water is milky again. Add milky water to the 2nd bowl. Keep repeating until the dough ball is very stretchy and glutinous and until you barely see any milky water.
8. Set the starchy water aside or in the fridge for at least 3 hours until starch and water are separated. This can be used for another recipe.
9. There are several methods of cooking gluten, the easiest being steaming. Feel free to use any methods such as boiling, baking, etc. Prepare the steaming pot. Add water to boil as well as a steam basket. While water is boiling, stretch and roll the gluten ball into a log that is 1-2 inches wide. Cover the log with foil.
10. When water is boiling, add the foiled gluten log to the steamer basket and steam on high for 15 minutes. Open the steamer and flip the log. Steam for an additional 15 minutes.
11. Remove from the steamer basket. Allow to come to room temperature.
12. Use immediately. You can pan-fry, add to sauces, soups, stews, wraps, etc.

Notes

Use flour with a protein content of at least 10%. Whole wheat flour, all-purpose flour, etc can be used. Note that seitan yield will be dependent on the gluten protein content of your chosen flour.

Allergens: Wheat (Gluten)

Disclaimer: Some or all allergens may not be listed

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