Cooking a good Seitan (gluten)

Hi everyone,

Yesterday, I discovered that one could extract wheat protein (gluten)
from flour quite easily.
The process is decribed in all recipies for Seitan, a Japanese meal.

I did it with whole wheat flour, but I'm on my way to buy the right kind
of wheat (I don't know the english words, but in french the most 'high
in gluten flour' is called hard wheat flour, opposed to regular soft
wheat flour). What I call hard wheat flour is the flour used by bakeries
to make bread. They are also used to make traditionnal pasta precisely
because they contain more protein, thus eliminating the need of eggs in
the recipie.

I'd like to know if any of you made tasy recipie with Seitan, or used a
gluten loaf in another way than seitan. Any experience is welcome.

btw, is sweetened seitan a good idea ?
As it take quite a long time to make, I would like to waste too much of it.

Thanks.

H u ey

"Hueyduck" wrote in message
...
Hi everyone,

Yesterday, I discovered that one could extract wheat protein (gluten)
from flour quite easily.
The process is decribed in all recipies for Seitan, a Japanese meal.

I did it with whole wheat flour, but I'm on my way to buy the right kind
of wheat (I don't know the english words, but in french the most 'high
in gluten flour' is called hard wheat flour, opposed to regular soft
wheat flour). What I call hard wheat flour is the flour used by bakeries
to make bread. They are also used to make traditionnal pasta precisely
because they contain more protein, thus eliminating the need of eggs in
the recipie.

I'd like to know if any of you made tasy recipie with Seitan, or used a
gluten loaf in another way than seitan. Any experience is welcome.

btw, is sweetened seitan a good idea ?
As it take quite a long time to make, I would like to waste too much of
it.

Thanks.

H u ey


Seitan is often called "wheat meat" by vegetarians, and it is quite
delicious. It is available already made in health food stores in a package
much like the kind Tofu comes in.

Luckily where I live they sell it fresh in a big bucket in a refrigerator
case. You help yourself to a chunk with tongs and put it in a conveniently
located plastic bag, then they charge you for it by the weight.

I have cut it up into pieces in stir fry, and I have had it in a vegetarian
restaurant served with horseradish sauce over brown rice.

I have no idea whatsoever what the carb count is on it.
--
Evelyn

(To reply to me personally, remove sox)

Evelyn Ruut wrote:


I have cut it up into pieces in stir fry, and I have had it in a vegetarian
restaurant served with horseradish sauce over brown rice.
These are good ideas, thx.


I have no idea whatsoever what the carb count is on it.

A well prepared, homemade saitan is supposed to be between 5 and 9g of
carb per 100g serving.
Actually, you are supposed to take all of the starch from it. Last
washing should show clear water (water must turn white anymore).
So there shouldn't be any carb at all in a "perect" Seitan, am I right?
But you can have a look here
http://vegweb.com/articles/monique-1003690004.shtml

Anyway, I ate some yesterday, and I am still showing purple ketostix.