Post Punk Kitchen Forum

I used a small amount of tapioca flour to the AVK seitan recipe for the gyros, as instructed. I normally add a few TB of chickpea flour to the dry ingredients when I make seitan, in order to make it softer. Can tapioca flour be substituted for chickpea flour in seitan to make it less rubbery?

Thanks!

I've done this, but would not use more than 2 tablespoons or your seitan may turn out too soft. Tapioca flour makes it nice and tender.