Here is my latest try at a seitan recipe. Here are the ingredients:
1 cup gluten flour (mine is from MagBio in Romanel, packaged as “gluten de blé “)
2 cups vegetable stock (mine was from iherb.com “Rapunzel Vegan Vegetable Bouillon with Sea Salt & Herbs)
For broth to cook seitan in:
1 liter of water (or broth of your choice, I used 4 tsp of “Better than Bouillon No Chicken Base”)
Start with your cup of gluten flour in a large mixing bowl. Add about a cup of the vegetable stock and mix it into the gluten flour to make a dough. Keep adding the stock until all the flour is mixed into one lump of dough. Knead the dough for a minute or two, then add the rest of the stock and keep kneading in the stock. By now the rest of the stock will remain at the bottom of the bowl.
Turn the stove on to bring the broth to a boil. While waiting, cut the dough up into pieces about the size of a golf ball if you were to roll it up into a ball. Once the water is at a rolling boil, put the pieces of dough into the water, cover, and lower it to a simmer and leave for about an hour, stirring occasionally.
After the hour is up, set aside and let cool in broth. You can use right away after this or keep in the fridge for about a week or so. If you plan on using it later than that, you can freeze it.
This is my best go at seitan so far. It tastes like chicken.