Making Gluten Free Seitan for the 1st Time! | No gluten ≠ no vegan meat
Is it possible to make gluten free seitan? Well, Thanks toThe Little Northern Bakehouse; yes it is! Going full GF is on hold for the timebeing, but I'm slowly getting to grips with gluten free cooking (and glutenfree baking, of course!). I made some changes to the original recipe (partnecessity, part curiosity). I tried two different cooking methods for this oneas I wanted to know if there was an appreciable difference for future recipes.I'm glad I did, as there really was!
Both seitans (vegan meat substitute) had a deep, richflavour. The oven version developed lots of little holes, making it lighter intexture; whereas the Instant Pot version was really tight in structure, andcloser to gluten-based seitan. Both were really tasty and froze well; I'm stillhaving them as sandwich fillers. I even mixed some into leftover pasta with afresh tomato for a filling and nutritious emergency I-have-no-energy-to-cookdinner!
In this video, you'll learn:
✅ How to use gluten free floursand starches to make a seitan dough
✅ How to create beefy flavoursfrom vegan ingredients
✅ How to shape the dough and wrapit for cooking
✅ How to cook gluten free seitanin your oven
✅ How to cook soy free seitan inyour Instant Pot
✅ A few suggestions for usingyour gluten free meat substitute
✅ An idea for getting moreflavour onto your soy free meat replacement
✅ How to make crunchysnacks/jerky with a waffle iron
- 400 g tin of Kidney Beans (240g/1¼ cups)
- 2 tbl Tomato Puree
- 1 tbl Tequila
- 1 tbl Soy Sauce
- 480 ml 2 cups Beef Flavour Stock
- 100 g ⅔ cup Teff Flour
- 100 g ⅔ cup Buckwheat Flour
- 100 g ⅔ cup Glutinous Rice Flour
- 80 g ½ cup Chickpea Flour
- 30 g ½ cup Nutritional Yeast
- 60 g ½ cup Tapioca Starch
- 6 tsp Psyllium Husk
- 1 tsp Celery Salt
- 2 tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tbl Roast Mushroom Powder
- 2 tsp Mixed Herbs
- ½ tsp Mustard Powder
- 2 tsp Ground Sumac
Preheat the oven to 325℉.
While the oven heats up, purée all wet ingredients in a foodprocessor.
Mix all the dry ingredients in a bowl and slowly add to thewet mixture in the food processor. Mix until all ingredients have come togetherinto a dough ball.
Place the dough on a long piece of foil, in a 12-inch logand leave enough foil around the edges to wrap it completely.
Wrap dough in foil and twist the ends of the foil like acandy wrapper. Bake for 1 hour and 15 minutes, flipping at the halfway mark.
Let seitan rest to cool and slice thinly as needed.