Winston wrote:

| I remember doing an experiment at college, where you make a dough ball
| with regular flour, then wash out the starch under the tap, leaving
| you with pure gluten dough.....
| not sure if I could recreate it though!

Hi Winston, this is exactly how I produce my own seitan!

What you need next is a strong, spicy broth where you put the pure gluten,
torn into small pieces, or put in the shape of tiny "schnitzels" and simmer
it to get the taste.

For this broth I usually cut in tiny pieces and stir-fry in oil an onion and
some cloves of garlic until light brown, then add as strong vegetable broth
from instant powder or cubes, 2 - 3 bay leaves, some cloves, a dried chilli,
ground pepper, salt if necessary, some wine if available, some soy sauce...

In this broth I let the pieces simmer at least for 30 minutes. If you don't
use them immediately for cooking, you can keep them together with the broth
in a jar or plastic bowl with cover for at least one week in the
refrigerator.

Don't throw the broth away. Use it to prepare a tasty sauce to go with the
seitan pieces.

Usually I either cook a "goulash"-like dish with the pieces by adding a tin
of peeled and cut tomatoes (reduce the liquid by cooking to get a thick
sauce) or I make "schnitzel" by covering the larger pieces with egg and
bread crumbs and fry them. With little fresh lemon juice on top, served with
a bavarian style potato salad... delicious! Another recipe is with cut
gherkin and cream for the sauce.

Enjoy!

Regina
--
www.archenoah-kreta.com
As long as man continues to be the ruthless destroyer of lower living beings
he will never know health or peace. For as long as men massacre animals,
they will kill each other. Indeed, he who sows the seed of murder and pain
cannot reap joy and love. (Pythagoras)