Here is a recipe for home-made seitan, a wheat gluten product:
1. Mix the flour and water by and or in a machine to make a medium-stiff
but not sticky dough.
- 6 cups stone-ground whole wheat bread flour or high-gluten unbleached
- 3 cups water (or more, depending on the amount of gluten in
- 1/2 cup tamari
- 12 slices fresh ginger, each 1/8 inch thick,
- and 1 piece of kombu, about 3 inches long.
2. Knead the dough by hand on a breadboard or tabletop, until
it has the consistency of an earlobe (!), or by machine until the
dough forms a ball that follows the path of the hook around the
bowl. You may need to add a little extra water or flour to achieve
the desired consistency. Kneading will take about 10-12 minutes
by hand or about 6-8 minutes by machine.
3. Allow the dough to rest in a bowl of cold water for about 10
minutes., While the dough is resting, prepare the stock. In a large
pot, bring to boil 3 quarts of water. Add the tamaari, ginger, and
kombu, and cook for 15 minutes. Remove from heat and allow to cool.
This stock must be cold before it is used. (the col liquid causes
the gluten to contract and prevents th eseitan from acquiring a
"bready" texture.) You will be using this stock to cook the seitan
4. To wash out the starch, use warm water to begin with. Warm
water loosens the dough and makes the task easier. Knead the dough,
immersed in water, in the bowl.
5. When the water turns milky, drain it off and refill the bowl
with fresh water. In the final rinses, use cold water to tighten
the gluten. If you wish, save the bran by straining the water through
a fine sieve: the bran will be left behind. Save the starch, which
you can use for thickening soups, sauces, and stews.
6. When kneading, remember to work toward the center of the dough
so that it does not break into pieces.
7. After about eight changes of water, you will begin to feel
the dough become firmer and more elastic. The water will no longer
become cloudy as you knead it.
8. To make sure you have kneaded and rinsed it enough, lift the
dough out of the water and squeeze it. The liguid oozing out should
be clear, not milky.
To shape the seitan, lightly oil a one pound loaf pan. Place the
rinsed seitan in the pan and let it rest until the dough relaxes.
(after the dough has been rinsed for the last time in cold water,
the gluten will have tightened and the dough will be tense, tough,
and resistant to taking on any other shape.) After it has rested
for 10 minutes, it will be much more flexible.
Seitan is cooked in two steps. In the first step, the dough is
put into a large pot with about 3 quarts of plain, boiling water.
Boil the seitan for about 30-45 minutes, or until it floats tothe
surface. Drain the seitan and cut it into usable pieces (steaks,
cutlets, 1-inch chunks, or whatever) or leave whole. Return the
seitan to the cold tamari stock. Bring the stock to a boil, lower
the temperature, and simmer in the stock for 1 1/2 to 2 hours (45
minutes if the seitan is cut into small pieces). This second step
may also be done in a pressure cooker, in which case it would take
between 30-45 minutes.
To store seitan, keep it refrigerated, immersed in the stock.
Seitan wil keep indefinitely if it is brought to a boil in the tamari
stock and boiled for 10 minutes twice a week. Otherwise, use it
within 8 or 9 days.
Instead of boiling the seitan in plain water and then stock, let
the seitan drain for a while after it has been rinsed. Slice it
and either deep-fry or saute the slices until both sides are brown.
Then cook it in the stock according to recipe.
Seitan also may be cooked (at the second step) in a broth flavored
with carrote, onion, celery, garlic, tamari, and black pepper, which
will give it a flavor similar to that of a pot roast, (I know, I
know, I know, we've heard it all before). Shiitake mushrooms may
also be added to the stock.
And there you have it. Hope in comes in handy for ya, buying premade
seitan can be pretty costly.