Many vegan/vegetarian dishes are made with gluten/seitan, but it can be kind of costly to buy it premade and cook it. This is usually made using high gluten flour or instant gluten flour, which would be much easier and faster to make, but regular all-purpose flour can make this just as well.
Ingredients:
5 cups all-purpose flour
2 1/4 cups water
Directions:
1. Place flour in a large mixing bowl and gradually add water while kneading it to form a stiff, elastic dough. (It shouldn’t be sticky.)
2. Cover and set aside the dough for approximately half an hour.
3. Pour water in the bowl just enough to cover the dough.
4. Cover and set aside for approximately two hours.
5. Wash the dough by kneading it in the water. The water will become cloudy.
6. Pour out water and refill with clean water.
7. And wash dough by kneading more…. And replace water and wash…. and wash… and wash….. Until the water runs clear. (This will take approximately half an hour or more, and you’ll be left with approximately half the size of dough as what you started with. It will look gross and kind of like… brains….)
8. Place in a clean bowl, cover and place in fridge for a day. After a day, it will look smoother and be more elasticy.
9. Cut or shape into desired shapes and cook as desired.
I have been looking all over the internet for this recipe. I remember, as a youngster, my mother making this. I recalled that all she used was all purpose flour and water, but people wanted to convince me that it couldn't be done without the vital wheat gluten flour.
ReplyDeleteI also realize that the spices/herbs/seasonings to boil it in can be varied so that the finished product takes on various flavors, so I didn't need all that information. But, thank you so very much for confirming that I hadn't remembered incorrectly.
BTW, have you thought to add pictures to your sites in stages of the process? Maybe others would find your site and not feel so intimidated by the process if they see how easy (albeit laborious) to make their own vegan meat product.
Good article. I absolutely love this site. Keep writing!
ReplyDeleteHere is my web-site; bistromd
Can I add spices to the flour before forming it into dough?
ReplyDeleteHI, I have not made my first seitan yet, but according to many video's on YouTube you can add spices to the flour. Some even add some chopped onion, blended beans, beet root mash etc. I think the limit is your fantasy, as long as the main ingredient is the wheat gluten, it should work. Search YT for seitan and watch some videos... :)
ReplyDeleteI thought I'd read before that one could make VWG from all-purpose flour! Thanks for confirming that! I'm trying it right now, using my bread machine to knead the dough, prior to soaking and washing. Thanks so much!
ReplyDeleteHas anyone made this lately? Did it work? Everything I read says to use vital wheat gluten to start with. Thanks!!
ReplyDeleteLate to answer.
DeleteThe recipe above is the way that everyone made it before vital wheat gluten was widely available.
As I write right now, depending on your country the price of vital wheat gluten has sky rocketed. Here in Canada it is $6.00/lb or $12/kg.
More labor intensive but cheaper to make from flour if you are on a budget.
This doesn't work lol
ReplyDeletelol
DeleteIt actually does. Made a batch tonight.
DeleteIt worked just fine for me ???
DeleteI love this short sweet and straight to the point. Thank you.
ReplyDeleteDon't bother this is a crap recipe
ReplyDeleteretard
ReplyDeleteThanks for this blog, I really enjoyed reading your post.
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thank.you 😍 i followed this recipe and it was great. best gluten i have ever eaten even better than gluten made at functions.i.have been to. thanks.again！
ReplyDeleteHomemade gluten seitan crafted from all-purpose flour is a versatile plant-based protein option. Nolag VPNs Advantages The process involves kneading and rinsing to remove starch, resulting in a protein-rich, chewy texture.
ReplyDelete