Ok, so this seitan recipe is just DOWNRIGHT RIDICULOUS. But before we get into that, let’s talk about how many times I’ve tried and failed to make good-tasting seitan. In most cases, I’ve tried to make it with vital wheat gluten flour. There’s something about vital wheat gluten in flour form that does NOT taste right to me. The texture is like a soft, rubbery sponge. It just ain’t right.
Only recently did I learn about this ✨Washed Flour✨ method for making seitan. Essentially, by washing a simple bread dough in cycles of fresh water, the starch dissipates and leaves behind an amazing gluten protein. Stretching, braiding, and knotting the protein results in a fibrous and meaty texture that bears an uncanny resemblance to shredded chicken. The final product is unparalleled and tastes so much better than any store-bought vegan chicken alternative.
YES, this method takes WAY more time than using vital wheat gluten flour, so I don’t blame folks who are reluctant to take the plunge. At the same time, this is by far the best way to turn out an exceptional seitan. Case in point these chipotle-blood orange chik’n tacos.
FULL RECIPE
seitan ingredients
650g (5 1/4 cups) bread flour
