Place the flour in a large mixing bowl or pot. Add water slowly to make a dough that is the consistency of oatmeal or oatmeal cookie batter (like making a bread). Knead the dough about 5 minutes until flour is thoroughly mixed with water. Cover the dough with warm water and let sit for about 5 to 10 minutes. Knead again, very gently, in the soaking water for about 1 minute.
The water will turn a milky white color. This water is called the seitan starch water. Pour off cloudy water into a jar. Place remaining gluten into a large strainer and put strainer in a large bowl or pot. Pour cold water over gluten and knead in the strainer. Repeat until the bran and starch are completely separated. Alternate between cold and hot water when rinsing and kneading gluten. Always start and finish with cold water to contract the gluten.
Gluten should form a sticky mass. Separate into 5 to 6 pieces and form balls. Drop balls into 6 cups boiling water and boil for 5 minutes, or until balls rise to surface. Put balls on top of a piece of kombu, add 3 to 5 tablespoons of tamari soy sauce and 1 teaspoon grated ginger, cook 1 hour and serve. (you can also cook the gluten as a whole without cutting it into pieces)
Note: Seitan is a very versatile, tasty, and full bodied in texture. It is especially appealing for people making a transition to natural foods.
Variation: Seitan can be cut into cubes for soups and salads, used in a stew with carrots, burdock, brussel sprouts, onion, radish, or other vegetables; combined with bread crumbs, onions, mushrooms, and celery to stuff a squash; fried in larger slices for sandwishes and grainburgers.
Note from jo you can make this unseasoned too.
From: jo <email@example.com>
Date: Mon Jun 24, 2002 12:31 am
Subject: HOW TO MAKE YOUR OWN MEAT OUT OF WHEAT
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