6 c Whole wheat bread flour
-(Stone-ground), -=OR=- -Hi-gluten unbleached white 3 c Water (or more),
-(depending on the amount - of gluten in the flour) 1/2 c Tamari
12 sl Fresh ginger
-(each about 1/8" thick) 1 Piece kombu, about 3" long
Yield: 14 ounces uncooked; 16 ounces cooked Time: 1 hour preparation; 2 hours cooking Mix the flour and water by hand or in a machine to make a medium-stiff but not sticky dough. Knead the dough by hand on a breadboard or tabletop, until it has the consistency of an earlobe, or by machine until the dough forms a ball that follows the path of the hook around the bowl. You may need to add a little extra water or flour to achieve the desired consistency. Kneading with take about 10 to 12 minutes by machine. Allow the dough to rest in a bowl of cold water for about 10 minutes. While the dough is resting, prepare the stock. In a large pot, bring to boil 3 quarts of water. Add the tamari, ginger, and kombu, and cook for 15 minutes. Remove from heat and allow to cool. This stock must be cold before it's used. (The cold liquid causes the gluten to contract and prevents the seitan from acquiring a bready texture.) You will be using this stock to cook the seitan later. To wash out the starch, use warm water to begin with. Warm water loosens the dough and makes the task easier. Knead the dough, immersed in water, in the bowl. When the water turns milky, drain it off and refill the bowl with fresh water. In the final rinses, use cold water to tighten the gluten. If you wish, save the bran by straining the water through a fine sieve; the bran will be left behind. Save the starch by allowing the milky water to settle in the bottom of the bowl; slowly pour off the water and collect the starch, which you can use for thickening soups, sauces, and stews. When kneading, remember to work toward the center of the dough so that it does not break into pieces. After about eight changes of water, you will begin to feel the dough become firmer and more elastic. The water will no longer become cloudy as you knead it. To make sure you have kneaded and rinsed it enough, lift the dough out of the water and squeeze it. The liquid oozing out should be clear, not milky. To shape the seitan, lightly oil a 1-pound loaf pan. Place the rinsed seitan in the pan and let it rest until the dough relaxes. (After the dough has been rinsed for the last time in cold water, the gluten will have tightened and the dough will be tense, tough, and resistant to taking on any other shape.) After it has rested for 10 minutes, it will be much more flexible. Seitan is cooked in two steps. In the first step, the dough is put into a large pot with about 3 quarts of plain, boiling water. Boil the seitan for about 30 to 45 minutes, or until it floats to the surface. Drain the seitan and cut it into usable pieces (steaks, cutlets, 1-inch chunks, or whatever) or leave whole. Return the seitan to the cold tamari stock. Bring the stock to a boil, lower temperature, and simmer in the stock for 1-1/2 to 2 hours (45 minutes if the seitan is cut into small pieces). The
second cooking step may also be done in a pressure cooker, in which case it would take between 30 to 45 minutes. To store seitan, keep it refrigerated, immersed in the tamari stock. Seitan will keep indefinitely if it is brought to a boil in the tamari stock and boiled for 10 minutes twice a week. Otherwise, use it within eight or nine days. VARIATIONS: Instead of boiling the seitan in plain water and then stock, let the seitan drain for a while after it has been rinsed. Slice it and either deep-fry or saute the slices until both sides are brown. Then cook it in the tamari stock according to the recipe. Seitan also may be cooked (at the second step) in a broth flavored with carrots, onion, celery, garlic, tamari, and black pepper, which will give it a flavor similar to pot roast. Shiitake mushrooms may also be added to the stock. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed (mistakes and all) by Karen Mintzias
How To make Seitan Method I's Videos
Making 2 INGREDIENT SEITAN with the WASHED FLOUR METHOD!
This Washed Flour Seitan method makes great seitan that PULLS APART like chicken–with only water and flour!
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☙ TIME STAMPS ❧
0:00 Intro to Seitan
0:45 What is Gluten?
1:14 Type of Flours you can use for Washed Flour Method
1:30 References/Resources for this video
2:15 Making the Seitan
3:18 Other Kitchen Tools to use instead of hand-kneading
3:40 Rest
4:01 What to do with The Washed Wheat Starch
4:57 Washing the Flour Process
6:38 How to tell when you're done washing
7:04 Stretching and Shaping the Seitan
8:12 Adding seasonings
8:46 Cooking Method
9:45 Resting after Cooking
10:08 Texture of Finished Seitan
10:53 Storage
11:12 Wheat Starch Storage
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Seitan or washed flour meat has been trending a lot this year, Mostly because of tiktok making chicken from washed flour! The washed flour meat technique has been around for well over a thousand years and there is a reason for it, its incredible! Check out my new way to make it faster, easier, with less resting time.
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Vegan Prosciutto | Washed Flour Seitan
This vegan prosciutto from washed flour is salty, savory, and the perfect replacement for its real meat counterpart. Brush it with a little oil to shine it up for your charcuterie, and crisp it up if baking.
For the full list of ingredients and written method, go to:
If you haven’t learned how to wash flour yet, check out the video tutorial here:
For even more info on washing flour, plus a ton of great recipes, go to:
Finally, learn all you can about seitan!
Quickest & Easiest Seitan Recipe (Vegan Chicken)
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Just 20 minutes to make, and only 7 ingredients, this is by far the quickest and easiest seitan recipe ever!! This vegan chicken alternative is simple to whip up and perfect to add to any meal. Crispy crunchy on the outside, and tender chewy in the middle. The perfect meaty texture to amp up any vegan meal! If you are new to making seitan this is the perfect recipe for beginners to try.
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Seitan Recipe for Beginners - How To Make TikTok Seitan Vegan Chicken!
Making seitan for beginners. In this recipe video, we'll show you how to make seitan chicken, which is vegan-friendly chicken that has become viral on TikTok!
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This vegan chicken aka seitan (wheat gluten)has been all over TikTok lately so you know we had to try it! Thanks to the Viet Vegan for this particular recipe. This Seitan method makes great seitan chicken that PULLS APART, vegan-friendly shredded chicken.
Seitan is known as miàn jīn, milgogi, wheat meat, gluten meat, vital wheat gluten, or simply gluten. If you love this how-to-make seitan chicken recipe let us know what you think in the comments below! #dished #seitan #vegan
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Flour:
Broth:
Ingredients for making seitan chicken:
9 cups of Flour
3 cups of Water
Broth
Instructions for making plant-based seitan recipe for beginners:
- Start by adding 1200 g or about 9 cups of flour to a large bowl
- It seems like a lot now but this will actually only make about 4 servings in the end
- Next pour in 750 ml or about 3 cups of water
- Mix with clean hands until a shaggy dough forms
- We found at this point it was easier to take it out of the bowl and continue kneading on the counter
- It’s going to take a little while but keep working the dough until it’s relatively smooth and it bounces back slightly when you poke it
- This means the gluten has developed and since seitan is just straight-up gluten, we definitely want that
- Put the dough in a clean bowl and completely cover with cool water then seal with plastic wrap and let rest for 1-2 hours
- Drain the resting water then pour in fresh cool water and it’s time to start washing the flour
- I know it sounds weird but essentially what you’re doing is washing away the starch and leaving behind the gluten which is what we want
- The water will turn an opaque white after a while and that’s how you know it’s time to drain and add fresh water
- You can save the starchy water to use in other recipes if you’d like
- Continue this washing routine until the water is no longer completely opaque
- This took us about 3 washes
- Don’t worry if there are loose bits of dough just strain it, and rinse it and the dough will magically connect together when it rests in a colander for 20 minutes
- After 20 minutes of draining, your dough should be cohesive and stretchy
- Transfer it to a clean surface and pull and shape it into a long oval or rectangle
- We’re now going to braid it so cut three strands, leaving the dough attached at the top.
- See how it springs back, that's the gluten protein
- Braid the dough as you would with hair then tuck the end under
- Next stretch the braid out then tie in as many knots as you, we managed two
- The braiding and knotting is what’s going to give the seitan that shredded chicken texture
- Now to infuse flavor, add to a pot with your favorite broth
- Bring it up to a boil then reduce the heat to medium-low, cover and cook for about 2 hours
- By now the color will have darkened, you can eat it right away but for the best texture, let it rest at room temperature for about 2 hours then cover with the now cooled broth and chill in the fridge overnight
- Storing it in the broth just helps it from drying out, but it’s not totally necessary
- When you’re ready to use it, drain the seitan and pat dry with paper towels then you can tear pieces from the seitan that look surprisingly similar to shredded chicken
- Mix flour and water until a shaggy dough forms
- Knead the dough until it springs back when you poke it the cover with cool water and rest for 1-2 hours
- Drain the resting water then add fresh water and “wash” the dough to remove the starch
- We washed about 3 times, draining the starchy water after each pass
- Finally, rinse the dough and let it drain over a colander for 20 minutes
- Stretch the dough into an oval and slice into three, leaving the top part attached
- Braid the dough like you would your hair and tuck the end under
- Now stretch it out and tie it into two knots
- Add to a pot or slow cooker with your favorite broth. Could be veggie, chicken mock chicken, whatever, and cook on low heat for 2 hours
- When it’s done, you could use it right away but for the best texture, let it cool at room temp for 2 hours then chill in the broth overnight
- Drain and pat dry then you can shred it into these pieces that look surprisingly like chicken
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Wash the Flour (WTF) Method - Washed Flour Seitan
Turn flour and water into the ultimate vegan meat - seitan! This step-by-step flour-washing video shows you just how simple it can be, plus what to look for to make sure you’re washing out the right amount of starch for your next seitanic creation.
To see the steps written out, check out:
For a bunch of washed flour recipes, go to:
And don’t forget to use that leftover starch water to make BACON!
Learn all you can about seitan!