Do you like canned seitan and a request for seitan recipe?

[blissful]

it was good. not bad at all..
not like the ordinary plain seitan from the shops

That's neat that you could even buy seitan from shops.
I'm so glad it was good!

 

[blissful]

but why it wasn't in one piece?
maybe because the kneading was made in a mixer and not and a food processor?

btw.. on the gluten flour package they say you can't eat the product uncooked.. why is that?

Last time I made it in the food processor and it was in pieces because the blades cut it. If it is cover in oil, it may not stick to itself. Maybe add the oil after you form it?
It's not easy to get it to stick to itself, then pull it into long pieces, stretching it. Lay all the stretched pieces next to each other, stretch them together. I'll check back with you on this next time I make it.

Flour in general shouldn't be eaten raw because it contains harmful bacteria that needs to be cooked to go away. Gluten is one part of flour and also needs to be cooked before eating.

 

[SEEING-TO-BELIEVE]

just to clarify
the seitan from the shops is not even close to this one..
tnx for the help in the thread

 

[larry_stewart]

Great Job!! Homemade seitan can be tricky, so considering it was your first time, I think it was a success .

 

[SEEING-TO-BELIEVE]

tnx
so do you know why i got a very lumpy seitan compared to how it should be?

 

[larry_stewart]

hard to say. Looks pretty good in the pics.

 

[SEEING-TO-BELIEVE]

was almost impossible to braid....,
maybe because i freezed the flour before using?

 

[blissful]

was almost impossible to braid....,
maybe because i freezed the flour before using?

I've never heard of any changes to flour due to freezing it. I don't think it would have made any difference.
If you can you watch some youtube videos on making seitan, not the washed flour seitan, the recipes with using gluten. You'll see that people knead/mix the dough using mixers or food processors or do it by hand. It's not going to look like bread dough which gets smooth after kneading. The gluten dough does stay lumpy and inconsistent.

If you can't braid it, you can still pull it into long pieces. Fold the long pieces in half, and pull it in the same direction again and again. This creates the fibrous look of chicken.

 

[taxlady]

Even though I have never made seitan, I want to add something to blissful's post. I think you might have better luck stretching the dough, if you let it rest once it gets hard to stretch. It's often recommended in bread making or pizza dough making. Once the gluten has had a chance to relax, it should be easier to stretch.

 

[larry_stewart]

When I make seitan, the dough is very stretchy and rebounds back to its original size/ shape, so you kind of have to stretch and braid at the same time. The dough will have a lumpiness to it, but it doesnt affect the final product.