White Flour Seitan

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 451

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.

ijustdiedinside · **Joined:** Sun Sep 05, 2010 8:43 pm **Posts:** 8511

ooh, awesome. what's your go to from-scratch seitan recipe?

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 451

I'm making a collection of my go-to recipes here: http://cgvegan.wordpress.com/2012/08/07/seitan-recipes/

supercarrot · **Posted:** Fri Nov 16, 2012 4:02 pm

bread flour has more gluten in it than all-purpose flour, so that might help.

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 451

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

supercarrot · **Posted:** Fri Nov 16, 2012 4:15 pm

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.

Gulliver · **Posted:** Fri Nov 16, 2012 5:02 pm

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.

mattomic · **Posted:** Sun Nov 18, 2012 5:59 pm

And that's weird, too, because whole-wheat flour has a lower protein content than white flour!

Lily · **Joined:** Sun Oct 24, 2010 3:17 am **Posts:** 401

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.

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 451

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!

Gulliver · **Posted:** Mon Nov 19, 2012 4:21 pm

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.

Lily · **Joined:** Sun Oct 24, 2010 3:17 am **Posts:** 401

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.?

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 451

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.

GymClassZero · **Posted:** Wed Nov 21, 2012 11:06 am

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!

rhelune · **Posted:** Thu Nov 22, 2012 8:44 am

I tried with white flour once, almost all of it went down the drain. Use the highest protein wheat flour you can find.

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 451

It should definitely be strong bread flour

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White Flour Seitan

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