Go to the Recipe: How to Make Seitan
For what other use are we reserving the starchy water?
Recipes for this coming soon. Essentially you can use to make noodles, thicken sauces, and tempura batters.
Can the Seitan dough be frozen for later use?
I have some Seitan flower. Would this be better to use than strong bread flower?
Essentially what this recipe is seitan flour, just fresh and not dried. Vital wheat gluten can have off putting flavors and nothing beats this method of fresh seitan. Strong flour is what you need to use.
Seitan can be refrigerated in an airtight container for up to 1 week. If you wish to freeze it that works too.
Is it possible to 1) over mix the dough in a stand mixer 2) be too aggressive with the massaging to remove starch? I actually went back to the recipe to make sure this wasn't released on April 1, 2022 because I can tell you this would be an excellent joke of massaging dough into water until it dissolves. I wasn't exact on my stand mixer timing, maybe a shade longer than five minutes. Either way, I'm not sure where I went wrong. Any ideas on 1 or 2? Be precise on mix time and don't massage too hard (both?)
also, I used the King Arthur 12.7% protein bread flour, do I need to go higher there? Thats the bottom of the range
Curious as to what your result was? You can over mix any bread dough and reverse gluten formation and it will turn into a gluey mess. It is difficult to over mix though. A shade longer than 5 minutes will not over mix the dough. The starch is water soluble and will release into the water. The protein is not water soluble at this state and will remain a solid mass after washing. You can wash as aggressive as you want.
Are we going to be blessed with the recipe for the Seitan Ham? After reading the story on it, I really want to try making it. But alas, there is no recipe for it on your website.
Yes, very soon.
Can you calculate the yeld based on the protein content of the flour?
Sorry for the nerdy question: What would be an estimate of the nutritional value of this seitan ( per100g ) Kcal = ? carbs / sugars = ? g protein = ? g
You could, but it will always be an approximation. There is the variable of the user washing the dough and how aggressive they are in removing 100% of the starch. You can ''count on'' approx 50% yield when using bread flour that is 12-14% protein content.
According to the USDA, for each half cup of seitan its, 240 calories, 8 g carbs, and 46 g of protein.
The USDA also says this for Vital Wheat Gluten-100 g serving contains 370 calories, 75 g of protein, and 14 g of carbs.
Tried again, better result this time. Perhaps it’s my scale and the bowl I used. I may have measured incorrectly
I really appreciate you adding interesting foods for a healthy plant-based diet. When I switched to a plant =-based diet for health reasons, I let my membership expire, but glad to be back.
Did you let the dough rest long enough before washing away the starch? Gluten needs time to develop and the rest before the wash is essential.
Look up Liang pi. It's a steamed noodle.
If you start with Gluten Flour (70-80 %), what is the mass/amount needed for '1 recipe' Seitan?
Does it also need to be washed or can the dry gluten flour be mixed with water to incorparate it into the associated food recipes?
This recipe is for fresh made seitan. The gluten flour you speak of is VWG and I do not recommend using it for flavor issues. More detail here for VWG, https://www.chefsteps.com/activities/gluten-seitan-and-vital-wheat-gluten
Matthew, others
Thanks for all these articles/recipes - I'm about to dive in! I stone grind a lot of wheat berries. Any ideas about making seitan from stone ground whole wheat flour (the flour is composed of larger and rougher particles than rolled AP flour (but sifting lots of flour is a drag)? I assume (or is it hope) that the bran and larger particles will get washed away. Anyone with any experience they can share, please?
I have made it with whole grain wheat flour with great results. While most of the bran and germ will be washed away, not all of it does. There will still be flecks and the color of the dough will be off white. The flavor is preferred for me. The water will act as a sifter to remove larger particulates. Have fun!
Thanks so much, not least for such a prompt response! This sounds very encouraging and I'll invest some time pre-Thanksgiving to this fun project. I'll let you know how it goes.
This is a terrific suite of recipes/methods. By adjusting the spices I’ve made all sorts of faux stuff: Italian sausage, chorizo, bratwurst, breakfast sausage, bacon, fajita shreds, hot wings. Thanks for this. For those of us needing or wanting to control sodium levels having the ability to make seitan from scratch is helpful.
I wonder if you still check this comment section. I should like to make meatball like structures with seitan. I did find a recipe but they used ground seitan powder.
1. is it easy to dry seitan dough to the grind it into powder?
2. is the seitan dough of your recipe still malleable enough to roll it into balls (after seasoning it)?
