How to make seitan

I am looking for advice on how to make seitan. As a new vegan, I find that I really like seitan due to its "meat-like" texture. However, I have been unsuccessful in making my own. While the flavor is great, the texture is too soft. Any suggestions? I don't know whether to knead it more or cook it longer..I have tried 2 recipes, both of which were disappointing!

Cheers
Kathy
Murrieta, CA

*****
Sassy Sez: Hi Kathy! Wow, I commend you for making your own seitan. I have always been too busy (and yes, too chicken!) to make my own.

So I turned to my good friend Debbie Hickerson who has mastered the art of making seitan. I sent her your question, and here's what she had to say...

"Hi Sassy!

If Kathy is making seitan from scratch, that is, starting from regular flour (not hi-gluten), she may need to knead it longer. I would guess, though, that it actually needs more starch rinsed out of it. There is a fine line between not enough starch rinsed out and too much - it is possible to rinse away most of your gluten, too.

I also like to make mine from half white and half whole wheat flour. I feel like this also improves the texture.

For what it's worth, here's my recipe - feel free to share it with her. :)"

Gluten Steaks - Step One
Recipe By: Debbie Hickerson
Serving Size : 6

3 cups Whole Wheat Flour -- fresh hard red spring
3 cups unbleached flour
2 1/4 cups lukewarm water

Mix flour and water until you have a bread-like, kneadable dough. Add small amounts of flour or water if needed to reach desired consistency. Knead for 15 to 20 minutes on a floured board, or until elastic.

Form dough into a ball; put in non-metallic bowl and cover with water. Let sit for 30 minutes. Knead dough under water. The starch and bran will separate from the gluten. Change water as often as it gets cloudy.

The dough will become rubbery as the starch and bran wash out. Continue rinsing until most of the starch and bran is washed out. (Be careful! Some cooks have washed away almost all of the dough and ended up with nothing.)
You should have about 1 1/2 cups gluten left.

Note: Substitute 1 cup of Do-Pep* or high gluten flour for 1/2 cup whole wheat plus 1/2 cup unbleached flour, if desired. There will be a greater amount of gluten left.

* Do-Pep is a brand of vital wheat gluten, a flour made from the protein found in wheat. Other brands include Bob's Red Mill and Hodgson Mill.
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Gluten Steaks - Step Two

Recipe By: Debbie Hickerson

water
onion
garlic
celery
carrots
G. Washington's Rich Brown Broth (or use your favorite vegetable bouillon/broth)
Kitchen Bouquet
Liquid Aminos or Soy Sauce
Sea salt

Use any or all of the above ingredients (or any other seasonings you particularly like) to make 2 to 3 quarts of brown broth. Sometimes I use fresh vegetables and blend them, sometimes onion and garlic powder. If desired, simmer vegetables for several hours and strain; discard vegetables. The key is that it should be stronger than you want the steaks to taste.

Roll raw gluten into roll like cookie dough, and slice.

Flatten slices with your hand, and stretch slightly as you drop them into boiling broth. Boil 1 hour, adding water as needed to keep liquid covering tops of steaks (they will expand in size as they cook).


Refrigerate overnight in broth.
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Gluten Steaks - Step Three
"Breading Meal"

Recipe By: Debbie Hickerson

1 cup unbleached flour -- (1 to 1 1/2)
1/2 cup cornmeal
1 tsp. salt
1/4 tsp. thyme and marjoram
1/4 cup brewer's yeast

Mix together.

Remove steaks from broth and squeeze slightly, wiping excess broth back into pot.

Dip each steak into breading meal, making sure it is breaded on both sides.

Fry in oil until browned.

Serve hot with cranberry sauce.

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I also love The Buddhist Chef and here's how he makes his seitan.

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Hope this helps, Kathy! Many thanks go out to my good friend, Debbie and The Buddhist Chef. Enjoy! :) xo