Recipe by drhousespcatcher
How to make Gluten or Seitan. It is a handy substitute for meat and tastes very good when properly prepared. From Orinsh's Eat More, Weigh Less. Recipe by Victor Karpenko originally.
Top Review by Rose is Rose
I had inadvertently bought a bag of Bob's Red Mill Gluten flour thinking it was the same as vital wheat gluten (which it is not, at least according to Beth Hensperger. However, there is a lot of controversy on the net about this subject). Anyway, what to do with it? I remembered from my own days on the Dean Ornish plan, that we also ate Seitan. This turned out pretty darn good, even if I do say so myself. It does expand quite a bit when it cooks, so do pay attention to your pan size. If you are new to the taste of Seitan, it really doesn't taste like meat at all. It is firm and chewy and actually has a very mild, pleasant flavor. I threw a piece on the grill last night and it was surprisingly tasty. I will now be looking for some dishes in which to use it. Phil, thanks for a wonderful recipe! Update: Recently, I used this for the meat in Barb's Gumbo #82288. I chopped it into very small blocks. With homemade chicken broth and fresh, locally grown okra, it was absolutely divine!
- 1 1⁄2 cups gluten flour
- 1⁄4 teaspoon herbs, assorted, see note
- 1⁄4 teaspoon black pepper, freshly grated
- 2 tablespoons soy sauce
- 1 cup water
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 1⁄2 teaspoon whole black peppercorn
- 2 bay leaves
Directions See How It's Made
- Note: herbs can be such as oregano, sage, thyme and the like. You can vary this to make various flavors of gluten.
- Combine the first three ingredients in a large bowl. In a small bowl combine the soy sauce with the water then add to the first three ingredients, slowly mixing with a wooden spoon. You should get a ball like a dough ball. Dust a board with Gluten Flour and turn all onto it then knead it for at least three to five minutes.
- Now Rinse under cold water. NO not on the board. Take it off the board before rinsing. Use fingers to work free any bran and starch in the dough. Water should be cloudy when rinsing.
- Form a 2 inch roll in diameter. Slice, gently.
- In a large pan, boil 3 qts water with the last four. Gently lower the gluten in one at a time and simmer for 20 minutes. They should rise to the top. Drain and save the stock. Slice into 1/4 inch strips. Cover with enough stock to prevent them from drying out. Refrigerate and covered with the liquid for up to a week.
- Serving size is 1/2 cup.
- Note the number of servings on this is a guess.