How to Make Seitan

Seitan (pronounced say-tan) is a healthy meat alternative. It is simple, although time consuming, to make. Unlike tofu, seitan has a chewy meat-like texture. It is virtually tasteless, so it can be altered to have a variety of flavors. Like tofu, it takes on any flavor you choose, which can be added during the making or the cooking process.

To begin with, you need to buy whole wheat flour. Seitan is simply gluten, so you are going to remove the starch and bran from the flour. I use about 2 1/2 pounds of flour (half of a 5 pound bag). You can use any amount, depending on how much seitan you want. You might want to make a smaller batch the first time you make it. Although it's easy to make, there is an "art" to it. Each time you make seitan, it will be easier and easier. You'll be a pro in no time at all! There is no set recipe for seitan, so measurements are variable.

Begin by dumping the whole wheat flour into a big bowl. Add water and stir. The amount of water you use is dependent on how much flour you begin with. Add small amounts of water at time, and keep stirring. I use approximately 3 cups of water for 2 1/2 pounds of whole wheat flour. The amount of water will also vary according to the current humidity. You want to end up with a doughy mass that has absorbed the water, is a little sticky, but still has form.

When you have a large sticky mass, cover the bowl loosely and take a little break. I usually let mine rest for about a half an hour, but if you are impatient you can skip this step.