Seitan Made Easy

 by paulhogan

Step 4: Cook the Seitan

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Plop your blob of seitan into the slow cooker- make sure that it's all covered by the broth. Cook it on High for about 2 hours. Halfway through, flip the seitan over.

The seitan should be stored, in its broth, in a refrigerated covered container. However, it can be frozen in the broth with no ill effects. I honestly have no idea how long it'll last, as I always cook it within about a week.

There are many ways to prepare Seitan, most of which make an extremely good meat substitute.
I am going to post another Instructable on my favorite way to prepare Seitan.

**Update: More Info**
Also, using store-bought flour, a 2-cup batch costs about $1.00, which is about a third of what you'd pay for the same amount at the store. (However, for me it works out to about 60 cents per batch, because I ground my own flour from wheat berries.)
 
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notter71 says: Dec 5, 2012. 5:52 AM
An easier process would be to use vital wheat gluten, instead of flour. No need to wash or knead the seitan.
suayres says: May 18, 2011. 4:49 PM
I have made Seitan myself, long ago, before the age of home model food processors (if you think it's tedious now, just think about developing that gluten by hand!). anyway, since you apparently don't want the bran (what about the germ?)', why not start with white flour (which is the recipe I used)? Am I wrong in thinking the germ will go the way of the bran?
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