EB-
How did it work out?
To me, it's even weirder to make dough with gluten than to make seitan yourself the kneading-dough-under-water-way. The instant 'gumminess' feels so strange to me, while making the dough as well as later, chewing the finished pieces.
Of course it's less of a hassle that way and you don't need to throw huge amounts of spices at it (compared to 'regular' seitan that only gets it flavour through simmering and steeping in massively overspiced broth).I ommited the washing-in-milk as I hate milk and milk-alternatives, but had no problems breading the soaked pieces with flour / breadcrumbs without it. Added kurkuma for more colour / spice. They fried beautifully.
As I said I dislike the gumminess / springiness - it's just strange to chew, so I have to improve this. More kneading, adding something to the dough, I don't know. Beating it with a hammer?
One of the vegan fastfood restaurants here in Berlin used to make a seitan "steak", which had a different (better) texture, which is sort-of what I would like to do.I had leftovers the next day, two breaded, large-ish pieces - which I cut in stripes and fried again with some onions & garlic - this was a good Idea, tasted great a day later and was nicer to chew.
Will definitely try again - thanks again for the recipe!
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salad
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!