Vital Wheat Gluten Flour is also
called "gluten flour", "instant gluten flour",
"pure gluten flour", and "vital wheat gluten"
depending on vendor and manufacturer. This is flour with the starch and
bran removed. Gluten is the natural protein in the wheat endosperm which,
when combined with water, forms a taffy-like dough. It is also found in
other grains like rye, oats, barley and Triticale. It retains the
gas and steam from baking and
gives structure, elasticity and sponginess to baked goods.
process in making Vital Gluten Flour keeps the protein and reduces the
carbohydrate content making it ideal for low-carb baking.
c Soy Sauce
2 T Vinegar
1/3 c Maple
syrup, Cane Juice Crystals or Molasses*
1/4 c Asfoetida*
1/4 c Celery
leaf and stalk, dried*
8 c water
1 T sage*
1 t cayenne or ginger*
1 c water or
milk (or a drop more)
1 t. soy sauce
2-3 T garbanzo bean flour*
2 T Nutri-yeast*
1/2 T dried mushrooms*, ground to powder
1 C Vital Gluten Flour*
ingredients in large soup pot. The Seitan will expand 2-3x when
cooking so you'll need lots of room for it. Bring broth to rolling boil
and cover and simmer at reduced heat.
While broth is
heating, make gluten mix. Place water in bowl and sprinkle flour
over it. With a fork or hands, quickly mix together til forms a very
rubbery mass. Knead it for 1-2 min, then break it into 3-4
chunks. Squeeze each chunk over sink to remove excess water and set
aside. When most of the excess water has been squeezed out, knead
and pres chunks back together.
Form it into log
shape, about 5-6" long 2-3" across. Slice into 10-12 pcs,
and press and flatten each piece to about 1/4" thick. May be
cooked right away, or for best texture, let rest 35 min.
"steaks" into boiling broth one at a time, stir, cover and
reduce heat to med-low.
pieces covered for about 35 min, stirring at beginning to prevent sticking
to bottom of pan. Then stir occasionally. A large single piece
may take up to 2-3 hours. (if when you take off the lid, it pops at
you, its supposed to do that)
cooking, drain. Reserve broth for cooking additional cutlets.
Save and refrigerate (10 days) or freeze (3 months) the broth for future
gravies or next batch of steaks.
You can now use
the seitan "steaks) in any recipe you like or let them cool and
freeze for future use. Wrap each steak in waxed paper, then
into plastic freezer bags.