Not bread, but like bread… it’s homemade SEITAN!
So much like bread that I had to throw it in here, instead of my regular blog where I put other supper-making types of things. For Thursday night’s vegan meal, I was inspired by Penny (her real name?) of Penniless Parenting to make homemade seitan for a stir-fry. I supplemented Penny’s directions with some instructions I found here . There are lots of recipes for seitan online, but most call for Vital Wheat Gluten and I threw ours away (a big bag, too - what a waste!) last week because the mice seemed to enjoy it more than we had. Penny’s and the other site were most helpful because they give directions for starting with actual wheat FLOUR. Flour, as we all know, has two main components: starch and gluten. Making seitan involves separating these parts in the most utterly magical way. You start with a VERY basic bread dough: flour and water. No particular quantity is required; I started with 1 kg of flour and enough water to make a pretty stiff dough. The Blooper