Preparation time
30 minutes
Cooking time
1 hour
Nutritional value per 100 g
18 g
1 g
9 g

For 300 g of seitan
750 g whole wheat flour
600 ml water

For the broth
1 to 2 liter of water
60 ml soy sauce
a pinch of ginger
a bunch of thyme
3 leaves of laurel
1 cloves of garlic mashed
a piece of Kombu

1- Kneading
Put the flour, water and salt in a bowl. Knead until the dough is elastic. Let rest for an hour in lukewarm water.

2- Rinsing
Prepare two bowls. One filled with cold water, the other one with hot water. Place a strainer inside. In the strainer, knead the dough for a few minutes in cold water then in hot water and so on for 10 minutes. This step gets rid of the starch.
Then you can cook the seitan.

3- Cooking
Form small balls with this dough. Press them and throw them in the hot broth. Let boil, on low heat, for an hour.

The seitan you have just made can be stored cold in its broth for 5 days. It can also be kept for a few months when frozen.

Seitan can also be made from gluten flour.
In this case, no need for kneading and rinsing. You just have to mix the gluten flour with water and form an elastic dough. Then you can cook it the same way.

The quantities are:
1 unit of gluten flour for 1 ½ of water
Example: 100 g of gluten flour + 150 g of water.

Site realised by Laurence LIVERNAIS-SAETTEL, dietitican
© Copyright L. Livernais-Saettel 2001
Site hosted by MaVille-Online.