Have You Ever Made Seitan?
Seitan dates back more than two thousand years, when it was a staple in China and other parts of Asia. It is made by kneading and rinsing the starch away from wheat flour, leaving behind an elastic mass of protein, which is known as gluten. I plan to try the recipe in Tanya Petrovna’s Native Foods Restaurant Cookbook and will share my results in the coming weeks. A few other recipes are below. Any advice from seasoned – or novice – seitan makers would be most welcome!