So the flavor isn't horrible but the texture is definitely spongey.


I used the book "Cooking with Gluten" as a resource - but I still have
lots of questions.


What should the consistency of the dough be after mixing the flour and
water - mine was very sticky. I do not make bread - so I won't "get"
bread analogies. I kind of thought I should add more flour but wasn't
sure.


Second question. I rinsed- but was not patient. I had used half whole
wheat flour and half unbleached white flour. Even though the rinse
water seemed reasonably clear - I was still getting that gritty feeling
- I assume this is the bran. Do you keep on going until you don't see
any dark specks? Is this problem a good reason to use "white flour?"


Third question. I simmered for about 50 minutes. The balls acquired
some taste - but I didn't know what to look for to know when they were
done. I've read description where people simmer from 45 minutes to
half a day. There must be a point when the seitan is done?
Thanks.
Vicki

Hi Vicky,

> So the flavor isn't horrible but the texture is definitely spongey.

I've never used flour instead of the vwg but I believe that the spongey
texture happens because the liquid is boiling instead of simmering.
Make sure you only see a few small bubbles.

> I used the book "Cooking with Gluten" as a resource - but I still
have
> lots of questions.

I'll let the flour users answer your other questions.
Cheers,

Viviane

wrote:
> I had used half whole wheat flour and half unbleached white
> flour. Even though the rinse water seemed reasonably clear - I was
> still getting that gritty feeling - I assume this is the bran. Do
> you keep on going until you don't see any dark specks? Is this
> problem a good reason to use "white flour?"

I'm not sure you _can_ wash out all the bran. I would say it's best
to use white flour, yes. The starch is not gritty, so it'll be the
bran you were feeling.

Kake

> wrote in message
ps.com...
> So the flavor isn't horrible but the texture is definitely spongey.
>
>
> I used the book "Cooking with Gluten" as a resource - but I still have
> lots of questions.
>
>
> What should the consistency of the dough be after mixing the flour and
> water - mine was very sticky.

I don't think this should matter, because you end up washing the dough
anyway...sticky should be fine.

> Second question. I rinsed- but was not patient.

When it's rinsed enough, it should have the texture of ...flexible rubber?
Kind of like snot? Defintely not bready, but very stretchy. If you chew a
bit of it, it sort of feels like chewing gum...does not dissolve in your
mouth like bread dough would. I've only ever used white flour.

> Third question. I simmered for about 50 minutes. The balls acquired
> some taste - but I didn't know what to look for to know when they were
> done. I've read description where people simmer from 45 minutes to
> half a day. There must be a point when the seitan is done?

How big are the balls you're simmering? I do chunks no larger than a
small-fist size. Simmer on a very low heat, making sure it never comes to a
crazy rolling boil. Make sure it's *not* covered, because that will make the
dough puff up. You can simmer the chunks in something tasty (sugar, soy,
nutritional yeast, red wine, rosemary, etc...) so the end result isn't as
bland. I think when I've done it this way (with flour, not vwg) I simmer for
about an hour. If you allow the chunks to cool, they'll firm up somewhat.

However, I've always had much better results using vwg, not to mention I'll
actually make seitan at home...the rinsing of regular flour takes SO long,
and it's never as good imo.

One of the neatest tricks I've learned lately is that you can mix in spices
and use tasty liquids instead of just water, adding it to vwg, and kneading
in a bread machine. Then you can roll the dough up in waxed paper, and again
in foil crimping the edges (so it looks like a long sausage) and baking it
at 325 for about an hour, turning every 15 minutes. When you take it out and
let it cool, it makes the most amazing mock deli meat.

Carey