Basic Seitan (Baked)

• 3 cups wheat gluten flour
• 1 1/2 cups whole wheat pastry flour
• 2/3 cup nutritional yeast
• 2 teaspoons ground coriander
• 2 teaspoons ground sage
• 1 teaspoon ground ginger
• 1 teaspoon sea salt
• 4 cups water
• 1/2 cup canola oil
• 1/2 cup tamari

1. Preheat oven to 350 degrees.
2. Line an 8 inch square baking pan with two inch high sides with parchment paper. Lightly oil the parchment paper.
3. Stir the flours, nutritional yeast, herbs, spices and salt in a largew bowl.
4. Combine the water, oil and tamari in another bowl.
5. Quickly stir the wet ingredients into the dry to make a very wet dough. It may seem like there is too much liquid, but it will all mix in with enough stirring.
6. Transfer the dough to the prepared pan and smooth the top. Cover with tin foil.
7. Place the pan of seitan dough in a larger roasting pan, then add water halfway up the side of the seitan pan.
8. Bake for 2 hours until the seitan in firm on the top, adding more water to the pan as necessary.
9. Cool to room temperature, cut and use or wrap to freeze. Unfrozen seitan will stay good for two days in the refridgerator.

flour, whole wheat pastry flour, nutritional yeast, ground coriander, ground sage, ground ginger, salt, water, canola oil, tamari

Taken from www.food.com/recipe/basic-seitan-baked-359397 (may not work)