You are reading a single comment by @EB and its replies.
Click here to read the full conversation.
-
Also where can you get vital wheat gluten for cheap? It's so bloody expensive!
Glad you enjoyed the recipe. Kneading is a bit of a dark art. Too little and it's too airy, too much and it gets rubbery.
Re: the wheat gluten flour I got 1KG from Amazon for £4.28 I think it was which isn't too bad considering the amount of Seitan dough you can get from that I think, although it's out of stock at the moment https://www.amazon.co.uk/Buy-Whole-Foods-Online-Gluten/dp/B007CX0ZSK
EB
olaf_von_pokemon
Bloody hell! You could have warned me...! Whilst I've eaten seitan out of a packet I'd never made it before. It was a bit of a surprise. Firstly kneading it was like having a fight with Stretch Armstrong - how strong is this stuff? I really didn't expect that- I ended up cutting it with a knife as ripping it wasn't very controlled. Secondly you do say it expands but for the uninitiated it more than doubles in size which was a bit or a surprise. It made for a really hefty portion (I've had to put the rest in the fridge and I'll do a second batch even though I used a little over half the amount of flour).
Overall thought it was really interesting and thanks for posting the recipe. There's nothing better than having tried and tested recipes like this. I really liked the taste and the coating reminded me of the nice quorn vegan burger things they make (which I like). The only thing I'm not sure I got right is the texture. Mine was really rubbery. It seemed different to the prepared seitan I've eaten. Any tips? Am I doing something wrong? Was that down to over kneading perhaps?
Also where can you get vital wheat gluten for cheap? It's so bloody expensive!