oh god, I can't thank you enough. I've been vegan for 4 years and just NOW I realized 'seitan' exists. I thought you could only buy it, I didn't think it was this simple. thank you so much!!
I'm in the same boat. I've been vegetarian 25 years and just found seitan recipes last year, which changed my diet dramatically. Now this "wash the flour" method is blowing my mind!
Now you know😊 I think when VWG became commercially available, this original method of extracting gluten from washing dough became reduntant due to it being a little more time consuming...but the taste is so much more enjoyable for me... definitely worth that little extra effort.
All I can say is, WOW. Thank you for sharing this. I've been buying VWP (which is very pricey in my neck of the woods). This encourages me to make my own 'meats' more often! Thank you!
Thanks for watching! I would have loved to keep using VWG for it's convenience, but I just couldn't tame that 'gluten' taste no matter what. This method is the only way I can enjoy seitan 😊
I tried this recipe..Follow exactly your instruction and didn't skip any resting time..I just add "preserved black soya bean paste" as a subtitued of peanut butter and the seitan comes out really really good..its amazing..thank you very much..You are amazing..again thanks alot..🤗👍
First of all, I want to THANK YOU so much for explaining how to do the wtf metodth, because in all recepies everyone is saying "I used the wtf metodth" and I didn't found anyone explaining how to do it xD.
Ngoc, I rarely comment on videos but I wanted to say a huge thank you for posting this. I followed along with you and got a fantastic result which is way better than the VWG method I'd used before. My vegan family are all over the moon! Thank you, THANK YOU! Stay safe and take care x
Kelly Jo Hearsey thank you so much for taking the time to give me this beautiful feedback...it means the world! Nothing beats the feeling of seeing your loved ones enjoy the food you prepared for them 💚
... So I did it!!!! And I must say amazing!! I sliced it like deli meat... I didn't expect it to taste so good 😀 different but great! Even my son likes it!❤ It's not like sponge it's actually more solid, kinda like sliced deli meat ❤️💯❤ Thanks again???❤❤❤❤❤️
Thank you so much! I've been getting really rubbery seitan and I think I've been washing the flour way too much! This was so helpful! I'll update this weekend when I give it a other go!
Sean Kraper yes yes...definitely give it another go...can't wait to hear how it turns out for you. Regarding the washing, you can stop when the water is still slightly cloudy...it usually takes me 4-5 water changes in a good size washing container...if your washing container is small relative to the size of your dough ball, it might take a few more water changes...take note of how many water changes and keep that in mind for next time if you want consistent results 😊
Thank you for so thoroughly explaining every step, I was able to make perfect shreds the very first time the other day. I didn't have bouillon cubes, so I used the 'better than bouillon' no chicken paste instead and it turned out lovely. I appreciate the detail you put into this video and it's so useful for a beginner like me!
Thanks for the video very informative I have been cooking my flour seitan and it keep expanding and get soft and I was wondering why it doesn't look like yours but now i know 😀
An excellent tutorial. I tried making this once before and ended up with a serious headache because not only did my dough expand to about 10 times its original size and end up like bread, but I did it in a huge batch and used the starch water to make noodles so I ended up completely overwhelmed by the process. I let my dough sit overnight (as the recipe I was using suggested) after making it which obviously gave my kombucha culture (sitting nearby) enough time to culture it with yeast as that's the only thing that I can think of that made it swell up like it did. I had my heavy mortar and pestle on top of my steaming pott (I steamed mine on the stove) and it split the 4 layers of heavy duty foil I had around it and lifted off the lid! EEK! I ended up saving it by turning it into minced seitan and some of it into bacon style bits but I haven't tried making it since. Your method looks so much more approachable. Again, awesome share and thank you :)
Steve Pimblett oh my goodness...your experience sounds like tbe stuff of mightmares 😆😆😆 I've had a few failed attempts two years ago when I first heard about this method...recipes always called for ingredients I didn't have so I ended up just making it up...but I did make very detailed notes of every batch and use that to build on with the next attempt. Hope you give it another go and get better results this time 😊
I had the same experience about a week ago. It expanded in the broth and ended up looking like a beef pot roast 😂😂. I ended up cutting it up into steak size pieces and pan frying it in a cast iron skillet. The flavor was amazing 😍 and my husband loved every bite. I do however want to make it like this where the texture is actually like that if "meat".
Thank you, I just tried the wash the flour method of course before I saw your video and totally failed it. Now that I've seen your indepth video I will have to try it again.
Thank you so much for sharing this recipe and for the great step-by-step video. There is a real technique to this and I am glad it has not been lost to time. I finally got the courage to give this a try. I'm starting with doing a half batch (6 cups). Currently I am steaming it and will update with how it turns out. I'm steaming my seitan using an OXO silicone steamer inside a pot, since I don't have a pressure cooker Instant Pot yet. It's a bit of an experiment, but I like experiments.
@@whattheplants7625 After steaming and letting it rest overnight, I just cut into it. It's very tender and not spongy. And the taste is great. Much better than other recipes I've tried. FULL DISCLOSURE: I was working off of the recipe instructions only. I had watched your video weeks ago and thought that I would go by the recipe. I'm more of a visual learner (directions written out) when it comes to new ways of cooking, etc... The only thing I think that I could have done better is to knead the dough ball more than I did before I washed the starch out. I noticed that as I kept washing, it was disintegrating more than yours in the video. Then I thought "well I didn't develop the gluten enough". However it still worked. So the recipe in-and-of itself is robust enough to stand on its own. The video really shows the finer aspects of the technique. So it's a win-win either way. Now I can't wait to make it again. With the full 12 cups of flour. Thanks again for what is, in my opinion, the best recipe AND the best video on how to make seitan.
@@Mark-nova thank you so much Mark for taking the time to report on your result...it means a lot! In regards to kneading the dough prior to washing, I can tell you from my personal experience (and reported experiences from others who make washed flour seitan) that different flour brands will give you different results. Some brands of flour will give you consistently good results, and some brands not so good (i.e. dough ball disinteragrating during washing) no matter how well you have kneaded the doughball. That being said, if you have baker's/bread flour, you will get more gluten as these flours have inherently higher protein content 😊
@@whattheplants7625 That's good to know about the various flours and how they work in this recipe. It was all purpose flour that I used, and it wasn't disastrous or anything like that. I still can't believe that seitan can be made from raw flour. It's like cooking alchemy LOL. Thanks again and I look forward to more videos from you in the future.
Thanks, i have thought about doing something similar but never really knew how to execute adding other flours, so this has been very insightful 👍 thanks again.
For a softer less dense texture I prefer to steam unwrapped as boiling can result in a slightly 'wet' and sometimes spongy texture, especially this recipe as it contains other flours 😊
My new food processor is arriving this week and this is the first thing I will make with it! Thank you for all the detail you put into this video. Very helpful! I will be making this for someone with a soy/legume allergy so need to make a substitution for the chickpea flour (I can use coconut aminos in place of soy sauce). Any ideas? Nut allergy as well so no almond flour either.
Thank you for watching. I've had people tell me they subbed with more plain flour and it worked well for them although I've not tried it myself. I think buckwheat or quinoa flours could work, but these flours do have a very distinct taste and smell. Oat flour is also a good possibility as it is more neutral in taste 😊
Lisa Griffin Oxley Deskins I haven't explored this yet so I'm sorry I can't help...try googling that question and there'll be lots of ideas floating around on the net. Once you settle on a spice combo, remember to add LOADS as the flavours do get diluted onced cooked...maybe do a small batch test run...taste...then adjust for your next batch 😊
Hi. I can't get vital wheat gluten where I live (abroad) and so I am really grateful for this recipe. Can you give me some tips on flavouring and seasoning / cooking the 'false chicken' please? Thanks again.
Cliff Edens you can marinade, panfry, deepfry, saute, grill, bake...all depends on what dish you are making...the second cook is when you season the seitan and make it extra tastey. For dishes with high water content like curry, soups and stews, I like to panfry the shreds first, then add to dish just prior to serving 😊
Very informative. This really encourages me to try it. Quick question though : How long will it last in the fridge before it expires? And can I keep it in the freezer as well? I feel like if I were to make it from scratch I would like to stockpile it. 😄✨
Thanks for watching Luke. I'm not exactly sure how long it will keep in the fridge...I have kept it for 5 days at the most. I know for a fact that it freezes really well. You can shred it before freezing or just freeze as a block. I always freeze when I make it because there's no way I can eat all of it before it expires 😊
Thank you for watching! The stretching and knoting process activates the gluten strands and ensures that you get good shreds once cooked. You can skip that step and still have good tasting seitan, but the texture will be slightly different.😊
Is the pressure cooker run at full pressure for the total of the two hours? I only ask because I thought pressure cooking halved the cooking time, and I have seen seitan cooked for two hours in a normal pan, simmering...
Pressure cooker set on steam function....the time time depends on the amount being cooked. This is a relatively large batch, but if you halved the batch, you can reduce the cooking time 😊
@@whattheplants7625 Thank you for your reply... I decided to poach my seitan in stock, in the pressure cooker. I had it on for 40 minutes, and it came out perfectly. But your video is really educational, great stuff! I have made 2 batches since, and they are perfect every time!!
@@alexandraabraham6698 Thank you for letting me know your method and the great outcome...it will definitely give others the confidence to try the same 😊
Truly thanks for the video, it’s absolutely great. I have done VWG a lot of times, different dishes, but it’s always tastes awful and goes to the bin. I can’t stand the strange vwg taste. When doing the washing method I understand it has less ”glutentaste”. How would you say it differs in taste? If possible, could you please share some more great seitan (without vwg) dishes, for ex nonchicken breast, nonbeef fillet etc. It would be fantastic. Thank you!
Amanda definitely no gluten taste like you get from using vwg...when I heard making seitan from scratch eliminates that gluten taste, I was straight away curious and had to see for myself...it's true, no gluten taste and the texture is amazing 😊
Hello!! This is super amazing as you teach us the wash method precisely!! Thank you!!! Hut i meed help, My dough is currently resting now after I washed it. But apparently i don’t have Chickpea flour in my pantry! Huhu. Can you help me what to replace chickpea instead? Thank you!!!
eroll palad thank you for watching. I've not made this recipe with another flour before so I can't tell you which flour alternative will give you the exact end result. Another option would be to swap the chickpea flour out for 100g firm tofu and 100g white beans...they will need to be blended well before incorporating it in with the gluten...I have done this before with excellent shredding results, but the texture is a little diffetent to this particilar recipe.😊
Great video, but OMG I can't believe you tipped out all that lovely starch water! It has so many uses, and I now wash flour as much to make vegan cheese as to make seitan 😄
Yes I know what you mean about the starch washed down the drain...there are lots of uses, but for demonstration purposes it was just easier to pour it down the sink 😊
@@deidraproctor6131 I'm sorry but I have not heard about this method of making cheese from the starch water so I can't tell you...maybe Georgie can tell us 😊
Can a slow cooker be used? If so, do you know what settings or how it would be done? I have a slow cooker but have never used it. I will be bettor an instant pot soon though...your recipe looks better than any other seitan recipe I have checked out.
Thank you for watching Jack. I've not tried cooking it in a slow cooker so I can't say how it would go, but you can steam it on the stove top. The description box has details on steam time if you would like to give it a try😊
LifeExamined108 thank you for watching. this recipe will not work with VWG as making seitan with WVG is a different method. There are lots of shreddy VWG seitan recipes on the net if you are interested 😊
Craig you can buy the OXO silicone steamer. It's the green one sold everywhere. I use it for seitan steaming. You just plop it into a medium or deep sided pot, add water for the steam (OXO has "feet" so water level should be below the bottom of steamer), add the seitan and then cover on medium heat for 3 hours or so. Turns out really great.
Carryn Sullivan yes...any nut butter will work..you can't taste it in the end result but it is essential to replace it with another nut butter to achieve the same texture 😊
Thank you so much for watching! I'm just a home cook who struggled to enjoy seitan made from VWG, so when I learnt there's a another way, I wanted to share what I know. I don't have any other seitan recipes or a website at this stage. I treat this seitan like a blank canvas to add seasonings to at the final cook. 😊
this tutorial is amazing. just one thing i did not understand- i thought this was a vegan recipe - but you added chicken stock cube is that optional? My other question is -is the tapioca ground to a flour ?
Thank you for watching! The stock powder is "chicken flavour" not chicken stock powder so it doesn't contain actual chicken...you can use what ever flavour stock you like. Use tapioca flour...not whole tapioca. Please refer to full recipe, method and extra notes in the description box. Lots of answers to frequently asked questions in comments too 😊
Wauw! Why do you add the chickpea and tapioca flour? Does it bind better then later on? And the peanut butter is for taste or? I am trying to make a good vegan sausage by mixing in the herbs like you do and than steam it, rice paper and fry them. But i am not yet there in the taste. Thanks in advance
Thank you for watching! Adding any kind of flour to pure gluten will result in a less chewy texture...the more you add, the less chewy it becomes...you can experiment with any flour you like and in any quantity, but this recipe is what I have trialled with consistently good results...all other additions are for taste. There is no right way to make seitan, this is what works for me, and is a good base to start from if you are a total beginner and need some guidance 😊
@@whattheplants7625 thank you for letting me know! These kind of instruction videos is all we have haha, there is not a lot of cooking books or anything. I wil try this method next week. 🙏
Rosie you can used the slices as cold cut meat in sandwiches. It is cooked so you don't need further cooking...but if you want a more flavoursome seitan, you can slice, marinate and then panfry to seal in the flavours...or add extra seasoning before steaming. With the stredded seitan, you can panfry it with a little oil to dry it out a little and give it a little extra chew...then you can further season or marinade before final meal prep to give it a customised flavour profile for my intended dish 😊
a mixer is only useful in the kneading process...you really need a chopping blade of a food processor to thoroughly incorporate the seasonings and flours...try cutting up the washed gluten (with a knife or pair of scissors) into small pieces and use your hands to rub the seasonings/flours in...repeat this process until it is evenly combined...this takes a bit of time but you will still end up with a similar product
Thanks for watching. Do you have a steaming basket you can put into a large pot? It can be steamed on your stove top. Please refer to description box for stove top steam time 😊
Awesome video...I have the wash part...but after adding the "seasonings" in my processor it becomes a gooey mess and never comes back together :-(....what am I doing wrong?
Hi! Very interesting recipe, made me curious about one thing. I just made my first seitan yesterday, and it turned out quite good, but not as firm and solid as yours. The difference is that I simmered it in a boiling water full of spices on a low fire for an hour and left for a day in that bouillon in a fridge. My question is: It's not as firm because of lower cooking time, using simmering method over the steaming one or because I didn't chop it in a food processor? I'm just trying to figure out how to make not as spongy and more meat like.
Not sure on weight, but you can just use a "cup" size cup and weigh it...or google. One cup is generally 250ml...making seitan this way is very approximate...not like baking cakes and pastries where you have to be exact 😊
Thanks for watching! I've not had it formally tested, but the longest I have kept it in the fridge was 5 days...it freezes really well too. You can shred before freezing or freeze as a whole block 😊
a mixer is only useful in the kneading process...you really need a chopping blade of a food processor to thoroughly incorporate the seasonings and flours...try cutting up the washed gluten (with a knife or pair of scissors) into small pieces and use your hands to rub the seasonings/flours in...repeat this process until it is evenly combined...this takes a bit of time but you will still end up with a similar product
Thanks for watching. The stock cubes used in this video are vegan... it's chicken flavoured and does not contain actual chicken. You can use any seasoning you like and it'll still turn out great.
I have only made this recipe with chickpea flour, but a few people have reported a good result using other flours...e.g.. plain flour, quinoa flour, oat flour, buckwheat flour. You might want to start with a small batch and experiment with some variations to see which you like best. 😊
I'm not sure there is a way to accurately calculate nutritional value of washed method seitan as the degree of starch washed during the process varies from batch to batch....unlike VWG where the nutritional value is supplied on the packaging...
This is so great, thank you for explaining the detailed process! So could the starchy water you're getting rid of in the sink when washing the flour be used to make noodles? If so, do you know if you would use all the water you used washing or just the first batch (I mean using all the water would be like a bathtub full of starchy water :D)? Kind regards 🌱
I hate throwing out all the starch water. Does anyone guide me on how to make this process less wasteful? How do you make the noodles out of starch water? Can the water be used for plants in the garden?
charlene sequeira I have heard of people using the rinse water for their garden although I haven't done it myself...there's lots of instructional vids on youtube on how to make starch noodles...maybe have a poke around and see which method you like best 😊
Silvia Morris I would still do 2 hrs but divide it up into 3 or four portions...the smaller portions will help reduce steaming time...check after two hours, if it doesn't feel firm when you give it a gentle sqeeze, then keep steaming for another hour 😊
@@whattheplants7625 I finished steaming 4 portions (without pressure cooker took just over 2hrs) and have tasted it after letting it sit for a couple of hours. OMG!!! 🤤🤤🤤🤤 You are a champion!!
This looks AMAZING!!! I've not seen this method before and can't wait to try it. A couple of questions - how much water did you put in the pressure cooker please and also - once steamed you left it on the work top over night - could it also be kept in the fridge overnight once cooled please? I am so excited to find this - I see your channel is new - good luck and can't wait to see your next video. New subscriber - thank you!!!!! :)
Smidgekat thank you for watching! I usually fill the water to just below the steamer basket...and you can definitely rest seitan in the fridge overnight especially if you think you might not get around to doing anything with it first thing in the morning...or if the weather is warm for food safety reasons...either way it will not affect the outcome of your seitan 😊
@@whattheplants7625 - thank you so much! I'll let you know how it turns out!! :) EDIT: Just went to make it and found I have no peanut butter- agghhhhh! The best things in life are worth waiting for! :)
Yes, there's lots of uses. I personally only use it to make noodles, I've seen people make vegan cheese, baked goods, pancakes etc...if you look around the internet you should find plenty of ideas. 😊
You can but it's not ideal as the bran flakes get in the way and you end up with less gluten...at least that is my experience...you can try sifting the flour to remove the bran before forming the doughball, but that's just more work and wasteful.
@@whattheplants7625 Before you replied, I tried with my whole wheat flour. I was able to wash, but I didn't think I'd get clear water. It was a bit mushy while wrapping but once it was placed in the water, it firmed up quite nicely. Thanks for sharing and responding!
Hey do you try to mimic beef using this method? I never knew you could.do this and I'm new to seitan, and everytime I try with VWG I get that VWG taste... I feel like I'm not doing something right... but with flour.. that's not gonna be a problem right? This looks HARD but AMAZING cant wait to try it!!
Christina Chiarello you can use "beef" flavoured vegan stock to help give it a more beefy flavour...but this recipe is just a blank canvas for you to further build on (taste wise) at the final cook. I don't enjoy the taste of VWG due to the distinctive "gluteny" taste which is why I started making seitan with the washed flour method...it definitely eliminates that gluten taste😊
Thanks for watching! You cannot use VWG instead of plain flour...they are entirely different ingredients. There's a lot of seitan recipes that use VWG on the web 😊
oh god, I can't thank you enough. I've been vegan for 4 years and just NOW I realized 'seitan' exists. I thought you could only buy it, I didn't think it was this simple. thank you so much!!
I'm in the same boat. I've been vegetarian 25 years and just found seitan recipes last year, which changed my diet dramatically. Now this "wash the flour" method is blowing my mind!
This is the best recipe I've seen so far for shredded gluten, and plus points for it being made from scratch with flour!
Rich
Thank you so much for watching and for your positive feedback 😊
Unbeliveable! I have been cooking seitan for 38 years, and this is the first I've learned this!
Now you know😊 I think when VWG became commercially available, this original method of extracting gluten from washing dough became reduntant due to it being a little more time consuming...but the taste is so much more enjoyable for me... definitely worth that little extra effort.
you are okay... I have been cooking for 50 years and have just learnt this.
This is the best washed flour tutorial I have found, well done! I giggled like a child @ 10:04
Ahaha!!!!😆😄😄
I can't wait to try. Great video!
Update: WOW! My family and I am delighted. Great taste. Gets better with time. Made wonderful gyros.
Sheryl Garrett thank you for watching! It's exciting when you try making seitan from scratch for the first time...or any time really 😊
Sheryl Garrett oh yay!!! Super happy it worked out for you. Thank you for the update 💚
All I can say is, WOW. Thank you for sharing this. I've been buying VWP (which is very pricey in my neck of the woods). This encourages me to make my own 'meats' more often! Thank you!
Thanks for watching! I would have loved to keep using VWG for it's convenience, but I just couldn't tame that 'gluten' taste no matter what. This method is the only way I can enjoy seitan 😊
I tried this recipe..Follow exactly your instruction and didn't skip any resting time..I just add "preserved black soya bean paste" as a subtitued of peanut butter and the seitan comes out really really good..its amazing..thank you very much..You are amazing..again thanks alot..🤗👍
staypeace Thank you so much for watching... I'm super pleased it turned out nice for you! 😊
This is amazing! Really appreciate the detail you put into this. So easy to understand.
Jessica Savoie thank you!
I wish I was that dough so you could rub ya married hands all over me
First of all, I want to THANK YOU so much for explaining how to do the wtf metodth, because in all recepies everyone is saying "I used the wtf metodth" and I didn't found anyone explaining how to do it xD.
Ngoc, I rarely comment on videos but I wanted to say a huge thank you for posting this. I followed along with you and got a fantastic result which is way better than the VWG method I'd used before. My vegan family are all over the moon! Thank you, THANK YOU! Stay safe and take care x
Kelly Jo Hearsey thank you so much for taking the time to give me this beautiful feedback...it means the world! Nothing beats the feeling of seeing your loved ones enjoy the food you prepared for them 💚
... So I did it!!!! And I must say amazing!! I sliced it like deli meat... I didn't expect it to taste so good 😀 different but great! Even my son likes it!❤ It's not like sponge it's actually more solid, kinda like sliced deli meat ❤️💯❤ Thanks again???❤❤❤❤❤️
I'm super excited you made the seitan! It's always a bonus when your family enjoys it too 💚
I am so amazed because I have never seen anything like this!! Thank you so much for sharing this!!
I was also amazed when I first discovered this!
Thank you so much! I've been getting really rubbery seitan and I think I've been washing the flour way too much! This was so helpful! I'll update this weekend when I give it a other go!
Sean Kraper yes yes...definitely give it another go...can't wait to hear how it turns out for you. Regarding the washing, you can stop when the water is still slightly cloudy...it usually takes me 4-5 water changes in a good size washing container...if your washing container is small relative to the size of your dough ball, it might take a few more water changes...take note of how many water changes and keep that in mind for next time if you want consistent results 😊
Thank you for so thoroughly explaining every step, I was able to make perfect shreds the very first time the other day. I didn't have bouillon cubes, so I used the 'better than bouillon' no chicken paste instead and it turned out lovely. I appreciate the detail you put into this video and it's so useful for a beginner like me!
Thank you so much for watching and then giving it a go. I'm so glad it worked out for you!
Hey thank you for the in depth video! Bored at home and giving this a go now :)
I'm sad that you only have one video, coz thug is the best most straight forward seitan recipe I've seen, please make more
Thank you! This has been the best video I have found on the washed flour method. I have learned a lot!
Thank you for watching and positive feedback Mathew 😊
Thanks for the video very informative I have been cooking my flour seitan and it keep expanding and get soft and I was wondering why it doesn't look like yours but now i know 😀
amazing technique + recipe !! second time using this method step-for-step and am blown away by how good it turns out. def worth the extra tlc
Thank you so much for watching and the positive feedback. I'm really glad it worked out well for you 😊
An excellent tutorial. I tried making this once before and ended up with a serious headache because not only did my dough expand to about 10 times its original size and end up like bread, but I did it in a huge batch and used the starch water to make noodles so I ended up completely overwhelmed by the process. I let my dough sit overnight (as the recipe I was using suggested) after making it which obviously gave my kombucha culture (sitting nearby) enough time to culture it with yeast as that's the only thing that I can think of that made it swell up like it did. I had my heavy mortar and pestle on top of my steaming pott (I steamed mine on the stove) and it split the 4 layers of heavy duty foil I had around it and lifted off the lid! EEK! I ended up saving it by turning it into minced seitan and some of it into bacon style bits but I haven't tried making it since. Your method looks so much more approachable. Again, awesome share and thank you :)
Steve Pimblett oh my goodness...your experience sounds like tbe stuff of mightmares 😆😆😆 I've had a few failed attempts two years ago when I first heard about this method...recipes always called for ingredients I didn't have so I ended up just making it up...but I did make very detailed notes of every batch and use that to build on with the next attempt. Hope you give it another go and get better results this time 😊
I had the same experience about a week ago. It expanded in the broth and ended up looking like a beef pot roast 😂😂. I ended up cutting it up into steak size pieces and pan frying it in a cast iron skillet. The flavor was amazing 😍 and my husband loved every bite. I do however want to make it like this where the texture is actually like that if "meat".
Wow!! Love this. Thanks for sharing❤😊
Thank you so much for being so clear and detailed. The best demonstration ever! Cheers!
Lidia Soares thank you...I'm so glad you found the video useful! 💚
Thank you for this. You’re so generous with your explanations !
DJM thank you for watching. I'm so glad you found my video helpful 😊
WOW!!! I am definitely going to try this!! I'm going to the supermarket tomorrow and get some more flour. Thanks so much 👍👏
THIS IS DOPE!!! Thank you for being so through :)
Well done thank you for thorough and easy to follow directions!
Thank you for watching! 😊
Thank you, I just tried the wash the flour method of course before I saw your video and totally failed it. Now that I've seen your indepth video I will have to try it again.
Definitely worth another try 😊
Please could you make some more videos of your seitan dishes?
Yes...it's so much fun sharing recipes. Just got to think about what I should do next 😊
Thank you so much for sharing this recipe and for the great step-by-step video. There is a real technique to this and I am glad it has not been lost to time.
I finally got the courage to give this a try. I'm starting with doing a half batch (6 cups). Currently I am steaming it and will update with how it turns out. I'm steaming my seitan using an OXO silicone steamer inside a pot, since I don't have a pressure cooker Instant Pot yet. It's a bit of an experiment, but I like experiments.
Thank you for watching Mark...please let us know how it goes 😊
@@whattheplants7625 After steaming and letting it rest overnight, I just cut into it. It's very tender and not spongy. And the taste is great. Much better than other recipes I've tried.
FULL DISCLOSURE: I was working off of the recipe instructions only. I had watched your video weeks ago and thought that I would go by the recipe. I'm more of a visual learner (directions written out) when it comes to new ways of cooking, etc... The only thing I think that I could have done better is to knead the dough ball more than I did before I washed the starch out. I noticed that as I kept washing, it was disintegrating more than yours in the video. Then I thought "well I didn't develop the gluten enough". However it still worked.
So the recipe in-and-of itself is robust enough to stand on its own. The video really shows the finer aspects of the technique. So it's a win-win either way. Now I can't wait to make it again. With the full 12 cups of flour.
Thanks again for what is, in my opinion, the best recipe AND the best video on how to make seitan.
@@Mark-nova thank you so much Mark for taking the time to report on your result...it means a lot! In regards to kneading the dough prior to washing, I can tell you from my personal experience (and reported experiences from others who make washed flour seitan) that different flour brands will give you different results. Some brands of flour will give you consistently good results, and some brands not so good (i.e. dough ball disinteragrating during washing) no matter how well you have kneaded the doughball. That being said, if you have baker's/bread flour, you will get more gluten as these flours have inherently higher protein content 😊
@@whattheplants7625 That's good to know about the various flours and how they work in this recipe. It was all purpose flour that I used, and it wasn't disastrous or anything like that. I still can't believe that seitan can be made from raw flour. It's like cooking alchemy LOL. Thanks again and I look forward to more videos from you in the future.
Thanks, i have thought about doing something similar but never really knew how to execute adding other flours, so this has been very insightful 👍 thanks again.
Thanks for posting this! I’ve always used VWG flour for my seitan and wanted to progress to the WFM and you’ve given me the confidence to try it!
progchick1 than you for watching. I can't wait for you to try making seitan this way 😊
This is the real deal..... Give Thanks... I will try a small batch some time 😊
Thank you so much for watching! Definitely start of with half or quarter on your first try 😊
I'm really excited to try this! Your video is very clear and easy to follow. I hope I get results like yours.
Thank you for watching! I really hope you get results like mine too 😊
So good!! thanks for posting this!
Thanks for ur recipe. The best one
Thank you!
Try to boil it in broth next time, in case you want it a bit softer 😊
For a softer less dense texture I prefer to steam unwrapped as boiling can result in a slightly 'wet' and sometimes spongy texture, especially this recipe as it contains other flours 😊
This is BY FAR the best recipe for washed flour seitan ever. Thank you for sharing! I am so pleased with the result. 🙏
Karolina Svoboda Thank you for your feefback. I'm so very happy that this recipe worked out for you!
It’s a lot of TLC put in to make this. Thank you 🙏
I'd never seen this technique, cool! Definitely going to try it out
Going to try a small version of this
Good idea 😊
You are the best teacher!
My new food processor is arriving this week and this is the first thing I will make with it! Thank you for all the detail you put into this video. Very helpful! I will be making this for someone with a soy/legume allergy so need to make a substitution for the chickpea flour (I can use coconut aminos in place of soy sauce). Any ideas? Nut allergy as well so no almond flour either.
Thank you for watching. I've had people tell me they subbed with more plain flour and it worked well for them although I've not tried it myself. I think buckwheat or quinoa flours could work, but these flours do have a very distinct taste and smell. Oat flour is also a good possibility as it is more neutral in taste 😊
Fantastic. Great video, greatcexplanation. Let you know how mine turns out
Thank you so much for sharing this recipe
Thank you so much for watching 😊
@@whattheplants7625 your welcome😊
This is an amazing way of explanation
Thank you!
Good Job chic xxx Love a great visual learning tool. xx
What seasonings would you use for lunch meat?
Lisa Griffin Oxley Deskins I haven't explored this yet so I'm sorry I can't help...try googling that question and there'll be lots of ideas floating around on the net. Once you settle on a spice combo, remember to add LOADS as the flavours do get diluted onced cooked...maybe do a small batch test run...taste...then adjust for your next batch 😊
Nice video. Can’t wait for more to come! ❤️
Hi. I can't get vital wheat gluten where I live (abroad) and so I am really grateful for this recipe. Can you give me some tips on flavouring and seasoning / cooking the 'false chicken' please? Thanks again.
Cliff Edens you can marinade, panfry, deepfry, saute, grill, bake...all depends on what dish you are making...the second cook is when you season the seitan and make it extra tastey. For dishes with high water content like curry, soups and stews, I like to panfry the shreds first, then add to dish just prior to serving 😊
@@whattheplants7625 thank you. I will try one of those. Looking forward to more videos from you.
Very informative. This really encourages me to try it. Quick question though : How long will it last in the fridge before it expires? And can I keep it in the freezer as well? I feel like if I were to make it from scratch I would like to stockpile it. 😄✨
Thanks for watching Luke. I'm not exactly sure how long it will keep in the fridge...I have kept it for 5 days at the most. I know for a fact that it freezes really well. You can shred it before freezing or just freeze as a block. I always freeze when I make it because there's no way I can eat all of it before it expires 😊
wow..thank u for sharing😍😍
Thank you so much for this recipe, I'm really excited to try it!
Is there a purpose to knot them, or is it to reduce the size for steaming?
Thank you for watching! The stretching and knoting process activates the gluten strands and ensures that you get good shreds once cooked. You can skip that step and still have good tasting seitan, but the texture will be slightly different.😊
Thank you so much! This seems very doable :) Subscribed :D
Is the pressure cooker run at full pressure for the total of the two hours? I only ask because I thought pressure cooking halved the cooking time, and I have seen seitan cooked for two hours in a normal pan, simmering...
Pressure cooker set on steam function....the time time depends on the amount being cooked. This is a relatively large batch, but if you halved the batch, you can reduce the cooking time 😊
@@whattheplants7625 Thank you for your reply... I decided to poach my seitan in stock, in the pressure cooker. I had it on for 40 minutes, and it came out perfectly. But your video is really educational, great stuff! I have made 2 batches since, and they are perfect every time!!
@@alexandraabraham6698 Thank you for letting me know your method and the great outcome...it will definitely give others the confidence to try the same 😊
Truly thanks for the video, it’s absolutely great. I have done VWG a lot of times, different dishes, but it’s always tastes awful and goes to the bin. I can’t stand the strange vwg taste. When doing the washing method I understand it has less ”glutentaste”. How would you say it differs in taste? If possible, could you please share some more great seitan (without vwg) dishes, for ex nonchicken breast, nonbeef fillet etc. It would be fantastic. Thank you!
Amanda definitely no gluten taste like you get from using vwg...when I heard making seitan from scratch eliminates that gluten taste, I was straight away curious and had to see for myself...it's true, no gluten taste and the texture is amazing 😊
Hello!! This is super amazing as you teach us the wash method precisely!! Thank you!!! Hut i meed help, My dough is currently resting now after I washed it. But apparently i don’t have Chickpea flour in my pantry! Huhu. Can you help me what to replace chickpea instead? Thank you!!!
eroll palad thank you for watching. I've not made this recipe with another flour before so I can't tell you which flour alternative will give you the exact end result. Another option would be to swap the chickpea flour out for 100g firm tofu and 100g white beans...they will need to be blended well before incorporating it in with the gluten...I have done this before with excellent shredding results, but the texture is a little diffetent to this particilar recipe.😊
THANK YOU SO MUCH FOR THIS RECEPE.LOOK VERY GOOD
Meanie Bolts you are welcome! Thanks for watching 😊
Thanks for sharing this. Can I be able to freeze extras?
Yes! They freeze really well. You can shred or not before freezing 😊
@@whattheplants7625 thank you
Great video, but OMG I can't believe you tipped out all that lovely starch water! It has so many uses, and I now wash flour as much to make vegan cheese as to make seitan 😄
Yes I know what you mean about the starch washed down the drain...there are lots of uses, but for demonstration purposes it was just easier to pour it down the sink 😊
Hi, do you know the name of the method or video to make the cheese (using the starch water from seitan)? I would love to see it! TIA!
@@deidraproctor6131 I'm sorry but I have not heard about this method of making cheese from the starch water so I can't tell you...maybe Georgie can tell us 😊
@@deidraproctor6131 hey, not sure if you've figured it out already, but Sauce Stache has a video on fermenting the starch water to make cheese.
Can a slow cooker be used? If so, do you know what settings or how it would be done? I have a slow cooker but have never used it. I will be bettor an instant pot soon though...your recipe looks better than any other seitan recipe I have checked out.
Thank you for watching Jack. I've not tried cooking it in a slow cooker so I can't say how it would go, but you can steam it on the stove top. The description box has details on steam time if you would like to give it a try😊
You are an angel. Thank you so much. Will this work with vital wheat gluten instead of washing method?
LifeExamined108 thank you for watching. this recipe will not work with VWG as making seitan with WVG is a different method. There are lots of shreddy VWG seitan recipes on the net if you are interested 😊
@@whattheplants7625 thanks for taking the time to respond.
Thank you for sharing
Thank you for sharing, excellent video.
Wash first in a little water. You can use the starchy water to make puddings and custards
Yes that is true...and noodles...but I was so noodled out by the time I filmed this video that I became lazy and wasteful 😊
Do you have the nutritional information for this? This is amazing.
Sorry I don't.
I'm just starting my vegan journey and learning about seitan. How is this considered vegan if you use chicken stock or chicken bouillon? Thank you.
Mardi Taylor you can get vegan chicken/beef flavoured stock powders. Depending on where in the world you are located the brands will differ 😊
What the Plants Thanks. I’m in Southern California. I’ll look for them. Thanks.
Great video
Thank you for watching Kay!
great video. again appreciate the detail. but i don’t have a pressure cooker. what alternatives are there for the ‘cooking’ part.
Thank you for watching. You can steam on the stove top but you need to up the steaming time to be sure. 3hrs full batch...2hrs half batch 😊
Craig you can buy the OXO silicone steamer. It's the green one sold everywhere. I use it for seitan steaming. You just plop it into a medium or deep sided pot, add water for the steam (OXO has "feet" so water level should be below the bottom of steamer), add the seitan and then cover on medium heat for 3 hours or so. Turns out really great.
great video....can you recommend a substitute for peanut butter?
Carryn Sullivan yes...any nut butter will work..you can't taste it in the end result but it is essential to replace it with another nut butter to achieve the same texture 😊
wow, I am so amazed!! Do you have a website, or more recipes with more combinations of seasonings to put into the seitan?
Thank you so much for watching! I'm just a home cook who struggled to enjoy seitan made from VWG, so when I learnt there's a another way, I wanted to share what I know. I don't have any other seitan recipes or a website at this stage. I treat this seitan like a blank canvas to add seasonings to at the final cook. 😊
@@whattheplants7625 thank you, I learned so much by watching you!
this tutorial is amazing. just one thing i did not understand- i thought this was a vegan recipe - but you added chicken stock cube is that optional? My other question is -is the tapioca ground to a flour ?
Thank you for watching! The stock powder is "chicken flavour" not chicken stock powder so it doesn't contain actual chicken...you can use what ever flavour stock you like. Use tapioca flour...not whole tapioca. Please refer to full recipe, method and extra notes in the description box. Lots of answers to frequently asked questions in comments too 😊
Wauw!
Why do you add the chickpea and tapioca flour? Does it bind better then later on? And the peanut butter is for taste or?
I am trying to make a good vegan sausage by mixing in the herbs like you do and than steam it, rice paper and fry them. But i am not yet there in the taste. Thanks in advance
Thank you for watching! Adding any kind of flour to pure gluten will result in a less chewy texture...the more you add, the less chewy it becomes...you can experiment with any flour you like and in any quantity, but this recipe is what I have trialled with consistently good results...all other additions are for taste. There is no right way to make seitan, this is what works for me, and is a good base to start from if you are a total beginner and need some guidance 😊
@@whattheplants7625 thank you for letting me know! These kind of instruction videos is all we have haha, there is not a lot of cooking books or anything. I wil try this method next week. 🙏
Hi what do u do with it after it steamed when u cut it. Do u cook it again
Rosie you can used the slices as cold cut meat in sandwiches. It is cooked so you don't need further cooking...but if you want a more flavoursome seitan, you can slice, marinate and then panfry to seal in the flavours...or add extra seasoning before steaming. With the stredded seitan, you can panfry it with a little oil to dry it out a little and give it a little extra chew...then you can further season or marinade before final meal prep to give it a customised flavour profile for my intended dish 😊
What the Plants thanks so much
Hi, I just came across your channel and love it. Will the gluten come out well if I add salt to the flour?
Anything you add to the flour before the washing process will likely wash out.
Now when come to mixing other ingredient in the seitan, can i use a kitchen aid mixer vs food processor? i have no food processor!
a mixer is only useful in the kneading process...you really need a chopping blade of a food processor to thoroughly incorporate the seasonings and flours...try cutting up the washed gluten (with a knife or pair of scissors) into small pieces and use your hands to rub the seasonings/flours in...repeat this process until it is evenly combined...this takes a bit of time but you will still end up with a similar product
@@whattheplants7625 Thank you!
@@whattheplants7625 What i meant to ask, when i add the beans or tofu into washed gluten, can i mix it by hands? then kneeled in the kitchenaid?
@@716Tree once you have incorporated the flours and seasoning, there's no need to further knead in kitchen aid...continue with resting step
Would you say this method removes that distinct seitan/VWG taste?
It most definitely did for me 😊
What the Plants Thank you! Will give this a try next time!
Excellent video - thank you!
Annelise Francis thank you so much for watching. I hope you give it a try 💚
Thank you. Been wanting to make this way but thought it was difficult! How would you suggest steaming without a proper steamer?
Thanks for watching. Do you have a steaming basket you can put into a large pot? It can be steamed on your stove top. Please refer to description box for stove top steam time 😊
@@whattheplants7625 I bought a colander for steaming. Just washed my first batch, letting it rest now ♡
I don't have a pressure cooker like yours what else could I use?
Hi Anna, you can use a regular steamer on the stove top. Please refer to description box for cooking times 😊
Awesome video...I have the wash part...but after adding the "seasonings" in my processor it becomes a gooey mess and never comes back together :-(....what am I doing wrong?
Did you let it rest after it was processed?
Hi! Very interesting recipe, made me curious about one thing. I just made my first seitan yesterday, and it turned out quite good, but not as firm and solid as yours. The difference is that I simmered it in a boiling water full of spices on a low fire for an hour and left for a day in that bouillon in a fridge. My question is: It's not as firm because of lower cooking time, using simmering method over the steaming one or because I didn't chop it in a food processor? I'm just trying to figure out how to make not as spongy and more meat like.
Hi there. Thanks for watching. Did you use my recipe but boiled it instead of steaming? Or did you use an entirely different recipe?
@@whattheplants7625 Thank you for respond :) I used this recipe, before I found yours th-cam.com/video/yY2YN6krVtk/w-d-xo.html
Nice have to try this!
Thank you for watching 😊
Hello, your "cup" size looks pretty small, how much ml or grams of flour do you use? Thanx
Not sure on weight, but you can just use a "cup" size cup and weigh it...or google. One cup is generally 250ml...making seitan this way is very approximate...not like baking cakes and pastries where you have to be exact 😊
@@whattheplants7625 Ok thank you very much. Ill give it a try with the half amount. Greetings from Germany ❤️
Amazing! goes perfect with chay recipes :)
Thinh Le sure does! 😊
Hey, this is just awesome!! What is the shelf life of this if we keep them in Refrigerator?
Thanks for watching! I've not had it formally tested, but the longest I have kept it in the fridge was 5 days...it freezes really well too. You can shred before freezing or freeze as a whole block 😊
This is amazing. Can i use a regular mixer to combine the wet ingredients in the seitan? I don't have a food processor.
a mixer is only useful in the kneading process...you really need a chopping blade of a food processor to thoroughly incorporate the seasonings and flours...try cutting up the washed gluten (with a knife or pair of scissors) into small pieces and use your hands to rub the seasonings/flours in...repeat this process until it is evenly combined...this takes a bit of time but you will still end up with a similar product
@@whattheplants7625 Oh okay, Thank you :-)
Looks great but chicken stock cubes !!??
Thanks for watching. The stock cubes used in this video are vegan... it's chicken flavoured and does not contain actual chicken. You can use any seasoning you like and it'll still turn out great.
Any substitute for chickpeas? Thank you for the answer
I have only made this recipe with chickpea flour, but a few people have reported a good result using other flours...e.g.. plain flour, quinoa flour, oat flour, buckwheat flour. You might want to start with a small batch and experiment with some variations to see which you like best. 😊
This looks amazing!! Do you by chance know the nutritional content/value? Or where I can find it?
I'm not sure there is a way to accurately calculate nutritional value of washed method seitan as the degree of starch washed during the process varies from batch to batch....unlike VWG where the nutritional value is supplied on the packaging...
This is so great, thank you for explaining the detailed process! So could the starchy water you're getting rid of in the sink when washing the flour be used to make noodles? If so, do you know if you would use all the water you used washing or just the first batch (I mean using all the water would be like a bathtub full of starchy water :D)? Kind regards 🌱
Kaethe Kerosin you definitely can use the starchy water to make noodles...although I haven't atempted this yet, sorry I am of no help 😊
@@whattheplants7625 thank you anyways! This video makes wtf so much less intimidating ♥
It can definitely be made into noodles. The Chinese call it liang pi.
I hate throwing out all the starch water. Does anyone guide me on how to make this process less wasteful? How do you make the noodles out of starch water? Can the water be used for plants in the garden?
charlene sequeira I have heard of people using the rinse water for their garden although I haven't done it myself...there's lots of instructional vids on youtube on how to make starch noodles...maybe have a poke around and see which method you like best 😊
Thanks for this! Will this keep if you (got example) froze it?
Alex Martin yes...it freezes really well😊
I love your video Ngoc 👑 I'm making this now! How long would you recommend to steam if I don't have a pressure cooker? Double the time?
Silvia Morris I would still do 2 hrs but divide it up into 3 or four portions...the smaller portions will help reduce steaming time...check after two hours, if it doesn't feel firm when you give it a gentle sqeeze, then keep steaming for another hour 😊
@@whattheplants7625 thanks again xx
@@whattheplants7625 I finished steaming 4 portions (without pressure cooker took just over 2hrs) and have tasted it after letting it sit for a couple of hours. OMG!!! 🤤🤤🤤🤤 You are a champion!!
Silvia Morris omg...I'm getting those first time success feelzzzz 💚
Which flour is best self raising or plain? Thanks in advance.
Definitely plain flour 😊
Thank you.
This looks AMAZING!!! I've not seen this method before and can't wait to try it. A couple of questions - how much water did you put in the pressure cooker please and also - once steamed you left it on the work top over night - could it also be kept in the fridge overnight once cooled please? I am so excited to find this - I see your channel is new - good luck and can't wait to see your next video. New subscriber - thank you!!!!! :)
Smidgekat thank you for watching! I usually fill the water to just below the steamer basket...and you can definitely rest seitan in the fridge overnight especially if you think you might not get around to doing anything with it first thing in the morning...or if the weather is warm for food safety reasons...either way it will not affect the outcome of your seitan 😊
@@whattheplants7625 - thank you so much! I'll let you know how it turns out!! :) EDIT: Just went to make it and found I have no peanut butter- agghhhhh! The best things in life are worth waiting for! :)
Smidgekat you can sub with any nut or seed butter...or wait for peanut butter 😊
@@whattheplants7625 - Thank you!! Sadly I have nothing resembling either of these - BUT I will have!! Can't wait to try it - Thank you!! :)
Is there any usage of white starch
Yes, there's lots of uses. I personally only use it to make noodles, I've seen people make vegan cheese, baked goods, pancakes etc...if you look around the internet you should find plenty of ideas. 😊
Do you know what the nutritional breakdown is? Looking for the amount of protein in this. Thanks!
Cathy Hockert I've not worked it out but you can try by using Cronometer App...just plug in the ingredients used and the App will do the rest
Can I use wheat gluten instead of white flour? And how much of it how many cups? Thanks
So you mean gluten flour/ vital wheat gluten?
Hi, can you complete the same process using whole wheat flour?
You can but it's not ideal as the bran flakes get in the way and you end up with less gluten...at least that is my experience...you can try sifting the flour to remove the bran before forming the doughball, but that's just more work and wasteful.
@@whattheplants7625 Before you replied, I tried with my whole wheat flour. I was able to wash, but I didn't think I'd get clear water. It was a bit mushy while wrapping but once it was placed in the water, it firmed up quite nicely. Thanks for sharing and responding!
Hey do you try to mimic beef using this method? I never knew you could.do this and I'm new to seitan, and everytime I try with VWG I get that VWG taste... I feel like I'm not doing something right... but with flour.. that's not gonna be a problem right? This looks HARD but AMAZING cant wait to try it!!
Christina Chiarello you can use "beef" flavoured vegan stock to help give it a more beefy flavour...but this recipe is just a blank canvas for you to further build on (taste wise) at the final cook. I don't enjoy the taste of VWG due to the distinctive "gluteny" taste which is why I started making seitan with the washed flour method...it definitely eliminates that gluten taste😊
Thank you! Thank you! thank you! I had no idea! Gonna try it today! Hope you make more videos in the future (:
Potentially silly question but could I follow this recipe substituting VWG instead of regular flour?
Thanks for watching! You cannot use VWG instead of plain flour...they are entirely different ingredients. There's a lot of seitan recipes that use VWG on the web 😊