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 Post subject: White Flour Seitan
PostPosted: Fri Nov 16, 2012 1:30 pm 
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Not NOT A Furry

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I've never seen a recipe that didn't call for whole wheat flour as the base for seitan, but I couldn't buy it this week. So I experimented with strong white flour, the texture was amazing.

I made crispy nuggets in pitta bread with tahini sauce. Nomnom.


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 Post subject: Re: White Flour Seitan
PostPosted: Fri Nov 16, 2012 1:31 pm 
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ooh, awesome. what's your go to from-scratch seitan recipe?

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 Post subject: Re: White Flour Seitan
PostPosted: Fri Nov 16, 2012 3:29 pm 
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I'm making a collection of my go-to recipes here: http://cgvegan.wordpress.com/2012/08/07/seitan-recipes/


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 Post subject: Re: White Flour Seitan
PostPosted: Fri Nov 16, 2012 4:02 pm 
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bread flour has more gluten in it than all-purpose flour, so that might help.

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 Post subject: Re: White Flour Seitan
PostPosted: Fri Nov 16, 2012 4:09 pm 
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Not NOT A Furry

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I was using wholemeal bread flour before, it's just that without al the bean and so on you get a very good texture.


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 Post subject: Re: White Flour Seitan
PostPosted: Fri Nov 16, 2012 4:15 pm 
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oh no! do many recipes call for wholemeal flour? that's such a waste. i'm glad you figured it out. much less to wash out/get stuck in the gluten.

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 Post subject: Re: White Flour Seitan
PostPosted: Fri Nov 16, 2012 5:02 pm 
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The Real Hamburger Helper
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I've tried wholemeal bread flour and white bread flour for wheat meat making and I prefer the white flour. You might have inspired me to try it again, though.

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 Post subject: Re: White Flour Seitan
PostPosted: Sun Nov 18, 2012 5:59 pm 
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And that's weird, too, because whole-wheat flour has a lower protein content than white flour!


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 Post subject: Re: White Flour Seitan
PostPosted: Mon Nov 19, 2012 12:11 pm 
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I am also surprised to hear that many recipes call for whole wheat flour. What a huge waste since you wash it all out anyway! I've only tried once to make seitan from flour since I have now easy access to gluten flour but I might just try it again to see how it compares to seitan made from pure gluten.


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 Post subject: Re: White Flour Seitan
PostPosted: Mon Nov 19, 2012 12:39 pm 
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Not NOT A Furry

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I may be wearing blinkers but I honestly haven't found an online one that doesn't call for wholewheat, mind you I'm doubting myself now and ready to be proved wrong!


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 Post subject: Re: White Flour Seitan
PostPosted: Mon Nov 19, 2012 4:21 pm 
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Lily wrote:
I am also surprised to hear that many recipes call for whole wheat flour. What a huge waste since you wash it all out anyway! I've only tried once to make seitan from flour since I have now easy access to gluten flour but I might just try it again to see how it compares to seitan made from pure gluten.
It is different, and I actually prefer it for "pure" seitan. The imperfections are perfection.

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 Post subject: Re: White Flour Seitan
PostPosted: Tue Nov 20, 2012 1:26 am 
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Gulliver wrote:
It is different, and I actually prefer it for "pure" seitan. The imperfections are perfection.


Do you have any advice on technique, cooking method etc.?


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 Post subject: Re: White Flour Seitan
PostPosted: Tue Nov 20, 2012 4:11 am 
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Not NOT A Furry

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This is what I do:

http://cgvegan.wordpress.com/2012/08/07/seitan-recipes/

Basically keep kneading the dough underwater and draining it off, don't freak out when it turns to complete mush, just keep going. I think simmering in broth or braising slowly in the oven are best.


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 Post subject: Re: White Flour Seitan
PostPosted: Wed Nov 21, 2012 11:06 am 
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I made white flour seitan a few months ago and had trouble- I think it was the flour, or me, but I followed everything exactly. What little I did end up with was the best seitan I've had so far. It was boiled in a salty broth and then fried up until crispy. So good!


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 Post subject: Re: White Flour Seitan
PostPosted: Thu Nov 22, 2012 8:44 am 
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I tried with white flour once, almost all of it went down the drain. Use the highest protein wheat flour you can find.


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 Post subject: Re: White Flour Seitan
PostPosted: Thu Nov 22, 2012 1:46 pm 
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Not NOT A Furry

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It should definitely be strong bread flour


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