Tofu isn't the only vegetarian-friendly source of food that can make a tasty addition to your snacks and meals.Whole wheat flour and water can be used to make gluten at home.You can find wheat flour in stores.Seitan is a vegetarian staple and can be made with either homemade or prepared wheat gluten.
Step 1: The dough was made by mixing the flour and water.
Measure out 9 cups of whole wheat flour in a big mixing bowl.You can form a nice, firm dough by putting 3 c of water into the flour.If you mix the ingredients with a stand mixer, you'll have a big ball of dough.This process involves draining this ball of dough.You may have to make it in batches.
Step 2: The dough should beSubmerged in cold water for 8 hours.
Put your dough in the same bowl and cover it with cold water.If you leave the dough in the kitchen, it will soak for at least 4 hours.The soaking period helps the dough form.
Step 3: The dough should be washed until the water is clear.
Put the bowl in the sink.As you go, turn on your tap and pour cold water over the dough.If you keep pouring water over the dough, it will look clear.The ball of dough is getting smaller and smaller.The goal is to get rid of the wheat from the bread.This takes around 10 minutes to complete.
Step 4: You can drain the dough by soaking it in cold water.
After all of the rinsing, it will be easier to work with.You can drain out any leftover water by pouring the new dough into a mesh sieve.It's important to prop the sieve over the bowl to catch the leftover water.You will get 1lb of seitan from this recipe.5 ounces of wheat gluten can be produced from 12 oz of whole wheat flour.
Step 5: If you are making seitan, cut the dough into small pieces.
Cut the dough into small pieces with a pair of kitchen scissors.Work your way through the entire ball dough to get your wheat ready to cook.You can break the dough apart with your hands.Only use 1 lbs of the dough for this.
Step 6: To make a ball, mix vital wheat gluten, yeast, liquid amino acid, and broth.
In a mixing bowl, put 1 cup (128 g) of vital wheat gluten and 3 US tbsp of yeast.To create a nice dough consistency, stir in 2 c (120 mL) of vegetable soup and liquid amino acid.Add 112 (4.2 g) of garlic to the mix and you're done.yeast works well for thisThe garlic adds flavor to the dish.
Step 7: The dough needs to be worked until it has a rubbery texture.
Knead the dough with your hands and form it into a ball.You can take a break after the dough feels rubbery.
Step 8: Allow the dough to rest.
Knead the dough at least 2 dozen times.Wait up to 5 minutes for the dough to rest.Wait 10 minutes for the dough to rest, then give it a good kneading a dozen more times.It is easier to work with dough if youtting your hands.The seitan dough is easier to work with if youKnead and Rest it.
Step 9: The dough should be divided into 3 evenly-sized chunks.
The dough should be set on a clean surface, like a cutting board.Divide the dough into 3 equal pieces with your hands.If you want, you can split the dough into pieces.
Step 10: Flatten each chunk of dough into a patty.
You can turn the dough into a patty by pressing down on it with your hands.If you want to cook, make sure the sides are 2 in (1.3 cm) thick.
Step 11: In a big pot, cook vegetable soup, tamari, and water.
Set a big pot on your stove and pour in 4 c (950 mL) of water and 4c (500 mL), which will serve as the cooking base for your wheat gluten.4 c (59 mL) of tamari is a Japanese soy sauce.Wait for the mixture to boil and turn on your stove.
Step 12: Let the pot vent and transfer the wheat dough to the boiling water.
Carefully move your patties or pieces of dough into the boiling mixture.The steam can vent if the pot lid is slightly off.It's a good idea to use tongs to protect yourself from hot water splashing back.
Step 13: Put the heat to low and let the patties cook.
The seitan doesn't need to be boiling constantly because it's a slow-going process.If you want your patties or pieces to be evenly cooked, flip over them once or twice.If you have a cooking timer, you know when to turn off the heat.Seitan pieces should be cooked for at least 45 minutes.
Step 14: Wait 15 minutes for the patties to cool.
Remove the pot when the heat is turned off.The pot should be moved to a cooler area to stop the booking.After cooling off the seitan, you can serve and enjoy wheat gluten.If you have leftover seitan, put it in a container.