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seitan-2 recipe

Date: Thu, 09 Nov 1995 11:13:59 -0800
 From: "CORINNE B WHITESELL:" (ANCBW@acad2.alaska.edu)
 I have received several requests for homemade Seitan
 so here goes.
 2 cups water
 Stir in enough flour to make a firm dough
 Put on floured board and knead thoroughly
 So far this is the same as making bread.
 Adequately kneading is ESSENTIAL so that the
 gluten will be thoroughly developed.
 Cover the lump of dough with water and leave
 for about an hour.  Then knead the dough IN
 water until only the gluten is left.  This will
 require several changes of water.  Sometimes I
 finish by kneading it in the sink under running
 When only gluten is left, it will feel like a
 sort of soft chewing gum and it will stick to
 itself in any shape you want to mold it to with
 your hands.  It can be formed into patties, thin
 sheets, stick rolls, etc.
 I usually form it into stick rolls and cut it up
 into bit sized pieces.  Drop the pieces one at a
 time into boiling water briefly, and remove as
 soon as the pieces float up.  Store in the refrig.
 Will keep many days.
 My favorite way to use these bite sized pieces is
 in an old fashioned stew.  Potatoes, carrots, onions,
 onion gravy, etc. and seitan.  This was very popular
 even with my non-vegetarian family members.  They
 called it Citation Stew.
 When I was a kid I used to chew on a handful of wheat
 kernels out of the barn.  After much chewing, all the
 carbohydrates were digested out and just my cheap
 "chewing gum" was left.  This is the same principle
 for preparing seitan.
 Distressed about all those wasted and washed out
 ingredients?  It is a wonderful skin conditioner when
 thrown into a tub bath.  But it usually is too much
 to save for a soup base.
 kwvegan vegan