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How to make SEITAN from FLOUR
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Uploaded By: Andrew Hawkley. Added on: 24 January 2010.
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Supreme Master Ching Hai International Association - Asociacion Internacional de La Maestra Suprema Ching Hai - Vegetarian - Vegetariano
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I have done this a few times - it was a very messy process!!! But I did make some tasty 'meat balls' afterwards. This is the traditional method and is very laborious - I bought a 25 kilo sack of wheat gluten flour to do experiments with and it makes things a lot easier :-) BUT I would encourage everyone to try making seitan this way it is an interesting experience.
Also I'd like to point out my boiling experiences are only with powdered gluten. I've never tried to boil homemade seitan as I think mine would end up worse than it would with the bought powdered stuff.
Hi Cyrille. I think it's about 30min in the fridge, but basically until it's become very solid. Is the gluten you have vital wheat gluten? It would be interesting to know where you get it as I only know one place in the U.K. to get it which is The Flour Bin and they only take large orders. It's good to have gluten in powdered form because that way it's easier to mix in flavours but I find it hard to get in Europe.
This video is about making gluten straight from flour so you only need flour, water and salt to make it, which is great as flour is such a staple universal product. To be honest I'm usually too impatient to put it in the fridge and I end up with a looser, less solid end product. I like to shallow fry it with bouillon and tumeric. When I boil it, it usually goes to pieces. Deep fried in bouillon is usually good as well, it comes out with a chicken like flavour.
Seitan is definitely the best meat analogue I've ever tasted, I've never been too keen on tofu. It has a much more genuine taste to me. It's not even really that well known in the west but I think people would try it more if they knew they could make it from such a common product.
I'd love to be able to do the noodles in this video, it's a good way of cutting down on waste and would complement the gluten. Also if someone in your household is gluten intolerant it would be a good by product for them.
This video is about making gluten straight from flour so you only need flour, water and salt to make it, which is great as flour is such a staple universal product. To be honest I'm usually too impatient to put it in the fridge and I end up with a looser, less solid end product. I like to shallow fry it with bouillon and tumeric. When I boil it, it usually goes to pieces. Deep fried in bouillon is usually good as well, it comes out with a chicken like flavour.
Seitan is definitely the best meat analogue I've ever tasted, I've never been too keen on tofu. It has a much more genuine taste to me. It's not even really that well known in the west but I think people would try it more if they knew they could make it from such a common product.
I'd love to be able to do the noodles in this video, it's a good way of cutting down on waste and would complement the gluten. Also if someone in your household is gluten intolerant it would be a good by product for them.
Very nice this video. More ever t seems not very difficult to do.
I'll test ! I've got gluten, but often I put too much cury... This recipe is cool 'cause we need only water, salt and gluten.
But I have a question : How long have to we leave the seitan with the refrigerator (2:27) ?
Thx, Cyrille
I'll test ! I've got gluten, but often I put too much cury... This recipe is cool 'cause we need only water, salt and gluten.
But I have a question : How long have to we leave the seitan with the refrigerator (2:27) ?
Thx, Cyrille
