Line a 8 inch square pan with parchment paper making sure the sides are 2 inches high.
Heat 1 tbsp oil in heavy skillet over med. Add onion and garlic and saute until tender. Set aside.
Stir flours, yeast and salt in large bowl. Puree the beans with 1/2 cup canola oil, tamari and onions in blender until smooth adding water to make a smooth creamy bean puree then whisk remaining water into puree in bowl. Quickly stir bean into flour until you have a wet dough. Transfer to pan and smooth. Cover with foil.
Place this in a water bath. Put pan in larger pan and add enough water to come up halfway on sides. This is to ensure even cooking. Bake for 2 hours or until seitan is firm on top. Add water to pan if needed to maintain half level.
Cool seitan to room temperature Quarter. You should have four 1 pound squares.
Keep covered and refrigerated for up to two days.
Frozen: wrap separately in plastic and place in resealable bag. keeps one week.