Homemade Seitan

I've wanted to try Seitan from scratch for a long time, but the recipes have always seemed so overwhelming. We were bumming around the house yesterday and I finally just decided to go for it. I was amazed with the results! I will definitely be making this again. And again. And again. And probably again.

3 cups freshly ground whole wheat flour
1 1/2 cups water

Mix flour and water in a large bowl until a soft dough forms. Turn out onto a floured surface and knead for about 10 minutes, or until dough is smooth.

Return dough to the bowl and cover with warm water. Let sit for 20 minutes. Place bowl in the sink and knead the dough in the bowl full of warm water until water turns white. Replace with fresh water and continue kneading the dough under water, changing water each time it turns white (the water gets white very quickly).

I will note here that the dough is going to start getting mushy and looking like it wants to fall apart. This is NORMAL. I almost threw the batch out halfway through, but even though it has an ugly appearance, stick with it.

After six, or eight, or ten (okay, I totally lost count), the water will eventually be clear when you are kneading the dough - but it takes a long time! Don't give up. For good measure, I spent some time squeezing it under warm running water to try to eliminate some of the little wheat flakes that will inevitably remain. In retrospect, they won't make much of a difference one way or the other. The important thing is that the water is no longer white. This indicates the dough you are left with is gluten.

Okay, it doesn't look so yum when it's a ball of raw seitan. Actually, my son thought it looked a little like a dead brain. Appetizing, right? Well, once you cook it the appearance improves a little. Boil the seitan in a very large pot of broth, with a few pieces of sliced onion, some garlic, soy sauce or whatever else you like. Cook for at least an hour or until no longer doughey. Use a very large pot with a lot of broth as the seitan will about triple in size. You can also cook it in a slow cooker for 6 hours or so.

Seitan is high in protein, has zero fat, and has a chewy, meat-like texture. It will absorb the flavors of whatever you're cooking. You're not going to fool anyone into believing that seitan is meat any more than mushrooms are meat, but it makes for a very hearty, filling meal.

Update: I have learned that soaking the finished ball of raw seitan (prior to boiling) in cold water for about 15 to 20 minutes will help tighten up the gluten, making it easier to slice and cook. This step is optional, but it is totally worth it if you have the extra time. :o)