How to make seitan (wheat gluten protein food)
|Seitan: the finished product before using in a recipe|
"Seitan" is the name coined by macrobiotics in the 1960s for wheat gluten, originally found in the cuisines of Asia and Africa. It is often simply called wheat gluten or "wheat meat"- as you may have guessed by this name, it is a protein food. Nutritionally, it is high in protein, very low in fat, and even low in carbs (as all the starch is washed out of the wheat during processing). It's a great alternative to tofu/ TVP, although obviously off the menu for coeliacs and those with wheat intolerance. Since pre-packaged seitan almost invariably contains onion or garlic and it is so much fun to make anyway, I thought I would post some instructions on how to do it. The amounts I used here resulted in enough to feed 4-5 people as part of a main course.
|1: Mix the ingredients to a pliable dough with water|
|2: Knead well for at least 10 minutes|
|4: You can see the gluten strands already starting to form|