The very first time i made seitan i made it using actual flour which i then had to keep rinsing to get the gluten which i could use to make seitan. It turned out ok and was very much edible, however the fact that i spent 5-7 hours on it wasn’t as “ok”. The second time i attempted making seitan was a short while ago where i had bought gluten flour and made seitan from scratch… it didn’t turn out as great as i had hoped, instead it tasted sort of rubbery but burnt and i hadn’t let it marinate long enough and didn’t use enough seasoning so it was just the outside that tasted. However you can read more about that journey HERE, along with my new found tips of what i did wrong/should have done better as well as information and nutritional information about seitan!
My second attempt making seitan using gluten flour turned out alot better, though it still needs a little improving however the flavour was perfect!
Recipe (which i dubbeled, and it worked out fine!)
1,5dl gluten flour
2tbs peanut butter
2tsp soya sauce
3 crushed garlic
c.a 1,5tbs nutritional yeast
c.a 1tsp syrup (for sweetness to balance out the salt)
Vegetable broth: 1 cube vegetable stock (or umami) & c,a 4-5dl water.
Mix together peanut butter, soya sauce, syrup, nutritional yeast, garlic, onion powder with 1,5dl hot water. It should be all mixed together. Then add the gluten flour and mix really well by hand for c.a 5 minutes. You can knead the dough so that all the flavours are absorbed. Let the dough marinate for c.a 15 minutes or up to several hours. I left mine c.a 1 hour, and i would recommend you do the same, or even overnight works fine.
Then when it has marinated cut the dough into small/thin pieces and fry in some oil on both sides until crispy. Then add the vegetable broth and cover with a lid and let the pieces absorb the liquid. Once absorbed you can either keep frying so they become a little more crispy or put into the oven for a while to bake or just eat directly!
Note: I added extra soya sauce when i fried mine so they turned out darker in colour!
Original recipe here