Homemade Seitan

• 2 cups gluten flour
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 1/4 cups water (or veg. broth cube) or 1 1/4 cups vegetable stock (or veg. broth cube)
• 3 3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce
• 1 -3 teaspoon toasted sesame oil (optional)
• Simmering Broth
• 4 cups water or 4 cups vegetable broth
• 1/4 cup tamari, Braggs, soy sauce
• 3 -4 slices gingerroot
• celery (optional)
• onion (optional)
• parsley (optional)

1. Add garlic powder and ginger to flour and stir.
2. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
3. Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes. It will be rubbery.
4. Cut gluten into 5 or 6 pieces. Pat out and stretch dough to form into "cutlet" shapes.
5. Combine broth ingredients. Simmer seitan pieces in broth for 30 to 60 minutes. Let seitan cool in the broth.
6. You can use this right away, refrigerate it for up to a week, or freeze it for several months.

gluten flour, garlic, ground ginger, water, braggs liquid aminos, sesame oil, simmering broth, water, tamari, gingerroot, celery, onion, parsley

Taken from www.food.com/recipe/homemade-seitan-288263 (may not work)