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(recipe, Ingrid Lundin)
I was reading about traditional seitan (gluten-based) wheat protein, and wondered whether there were gluten-free recipes. Through the miracle of google I found several! I look forward to trying these. I made the simplest one tonight. Next time I plan to substitute all high-protein flour for the rice flour (using either garbanzo, fava, or peanut). The recipes on the second set of links sound great as well.
Definitely make a sauce for this seitan. Peanut, tomato, etc. I'm going to make the Avocado Chimchurri recipe for a topping (see an earlier note of mine).
(By the way it's hard to see the seitan in this picture, but it's several slices on which we put peanut sauce and cilantro.)
Also additional and varied recipes on the following link:
- ½ bean flour (I used Bob's Red Mill chickpea-fava flour)
- ½ rice flour
- ¼ tapioca starch (I used potato starch)
- ¼ cup nutritional yeast
- 1 tsp. salt (skip this; salt to taste after adding dry ingredients]
- Dehydrated onions (I used dehydrated garlic)
- ⅓ cup water or stock
- ¼ cup. Ketchup or tomato paste
- 2 Tbsp. dairy free margarine
- 2 Tbsp. Braggs
- If you freeze your flours, make sure they all come to room temperature before you begin. Stir together the flours, starch, and yeast with spices. Make the usual well and add the margarine, ketchup or tomato paste, water or stock and Braggs. Stir to combine (I would say salt to taste - 1 tsp they called for seemed way too much). You should begin to obtain a pie dough like state. If it feels too dry then add a bit more water.
- Preheat your oven to 350.
- Knead for 2 to 3 minutes then let it rest for 5. Shape as desired - roll, flat, etc. and cover with oiled or nonstick tin foil. Bake for 15 to 30 minutes. If a crisp exterior is desired, remove the dough from the oven early and finish baking uncovered.
- Let cool and savor the pleasure of seitan - sort of - once again!