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So I did it without gluten flour, but made regular seitan.
Cooked in broth that was severly overspiced with cajun style herbs etc.
Breaded & fried after letting it steep for two days in it.
Came out a lot less spicey than expected though.I remembered one thing (too late) -
it's important to boil the pieces with a slight simmer only, to keep them from swelling too much.Also I've found the leftover broth makes for an excellent gravy when cooked down -
I just did this, and the next batch of "chicken" pieces (this time made with gluten) are simmering right now - very curious to see how they compare!
salad
EB
Just adds some salt/savoury flavour
So the flour mix for the coating has something to stick to
I don't really. I like mine with burger sauce and lettuce in a bun!