Amanda's Kitchen Recipe Archive

Basic Seitan (Gluten)

Preparation:  90 minutes
 
• 3 c. gluten flour
• 1 c. whole wheat flour
• 3 ½ c. water
• ¼ c. marmite or 6 T chicken flavouring
• ½ c. nutritional yeast

 
1. Decide which cooking method you’re going to use and either preheat the oven or put a pot of water/broth on to boil.
2. Combine the flours in a large bowl.  Heat about a cup of the water and dissolve the marmite or chicken flavouring, then dissolve the nutritional yeast.
3. Make a well in flours and pour the marmite mixture and the rest of the water into the well.  Mix a little bit with a spoon and then oil your hands and gently mix with your hands until everything is moist.  Do not mix too much or you will get chewy gluten.


Baking method (firm gluten):
Preheat oven to 350 F.  Pour batter into an 8 X 12 glass baking dish.  Place baking dish in a larger 9 X 13 dish and fill the bottom dish with about an inch or water.  Cover everything with foil and bake for about an hour, or until the centre is springy.  You can freeze the cooked seitan, but defrost it by boiling.

Boiling method (spongey gluten):
Tear off chunks of batter and boil them into boiling water or broth for about 30 – 45 minutes.  You can freeze the cooked seitan in some of its broth.

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: March 18, 2000

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