Post Punk Kitchen Forum

I decided to have a big seitan-fest and make several types of seitan to stock the freezer for the next few months. Somehow when making the savory seitan from AVK, I grabbed corn flour instead of soy and didn't realize it until after it was kneaded. Which explains why it felt bizarre.

Anyway, has anyone ever made this mistake or one similar? I'm kind of excited to see what happens, but I'm a food nerd.

This has never happened to me since I store my corn flour and soy flour in very different places, but I'm pretty sure the seitan will turn out fine but probably more starchy than it would have with the soy flour.

Since seitan never has huge amounts of non-gluten-flours such mistakes should not have too huge of an impact, right?