Seitan is a versatile source of vegetarian protein. Andrew and I have been making our own for several years and he finally got to making a video on how to do it.
Making your own seitan from wheat flour is really easy. But I think it's not that easy to learn from text due to the washing process - which is why I wanted to share this video.
Basically it's making plain dough out of flour and water, later washing out the starch to leave just the protein and then boiling it in a marinade.
It takes about 5 minutes to make the dough, 5 minutes to wash out the starch and another 10 minutes for the prep work. So it's about 20 minutes work and including resting the dough and marinading, the whole process takes just over one hour.
1. Don't use wholemeal flour.
2. The approx. half hour "soaking" in water is important. Too short or too long and things go wrong when washing out the starch.
3. The texture of the seitan is influenced by how much the dough is washed. Not washing enough results in seitan that tastes of flour. Washing it until the water is clear results in a very rubbery texture.
4. The seitan can be left in the marinade overnight.
5. It keeps in the fridge for a few days.
6. Breaded seitan slices are nice with potato salad too.(Schnitzel mit Kartoffelsalat)