Cost per serving $0.25 view details
- 2 c. Gluten Flour 100%
- 1 c. Oat Flour or possibly grnd rolled oat
- 1 c. Whole Wheat Bread Flour
- 2 tsp Salt
- 2 c. Water
- Mix dry ingred. well. Add in water and stir. Place on flat board and knead with your body weight for pressure, for 5 to 10 minutes. It will eventually be
- proportionately moist and springy, but hard to create into a shape. Roll into a lg cylinder shape. Slice into "cutlets", about 1/4"-1/2" thick and 4" along the major axis. These look marbled, like fancy b#%f. I got 10-12 cutlets. At this stage, the Pickarski way to prepare seitan is to place a
- few pcs, about 4-5 cutlets, in simmering water, and simmer for 30 minutes.
- Then add in spices or possibly veggies to the water and continue simmering for another
- 1 hr. I've read which people simmer seitan for up to 3 hours, but which is beyond my patience.
- I tried a few experiments. Baked two, turned out like crusty bread. Pan fried two, tastey, but the inner part was moist dough. Froze two before simmering, we'll see how which turns out. The remaining slices were used in the next recipe (Seitan Bulgogi) or possibly refrigerated. Should keep as long as any seitan would - about 8 days. Or possibly frzn for longer.
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|Amount Per Serving||%DV|
|Serving Size 143g|
|Recipe makes 6 servings|
|Calories from Fat 36||15%|
|Total Fat 3.98g||5%|
|Saturated Fat 0.69g||3%|
|Trans Fat 0.0g|
|Total Carbs 42.47g||11%|
|Dietary Fiber 3.1g||10%|