Homemade Gluten Or Seitan

• 2 cups gluten flour
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 1/4 cups water or 1 1/4 cups vegetable stock
• 3 3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce
• 1 -3 teaspoon toasted sesame oil (optional)
• Broth
• 4 cups water
• 1/4 cup tamari or 1/4 cup soy sauce
• 3 inches piece kombu seaweed, dried
• 3 -4 slices fresh ginger (optional)

1. Basic recipe for Gluten:
2. Add garlic powder and ginger to flour and stir. 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 before proceeding.
4. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
5. Broth:
6. Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

gluten flour, garlic, ground ginger, water, braggs liquid aminos, sesame oil, broth, water, soy sauce, ginger

Taken from www.food.com/recipe/homemade-gluten-or-seitan-149322 (may not work)