- Combine gluten flour and dry spices in a medium sized bowl.
- In a separate bowl, mix soy sauce and 3/4 cup broth or water.
- Add liquid to dry ingredients and stir gently to combine. After a few initial stirs, you’ll probably need to use your hands for this. Do not use an electrical mixer! Gluten will have a rubbery consistency. Add more water a tablespoon at a time only if needed.
- Once mixture is well combined, knead seitan 10-15 times, allow to sit for 5 minutes, then knead a few more times.
- Separate your ball of gluten into three or four smaller chunks.
- Gently stretch each piece into a flat cutlet, around 3/4 inch thick. Seitan will expand when cooking, so you’ll want to start out with somewhat thin cutlets. Don’t worry about any holes that may form in the gluten.
- Add seitan to 4 cups of broth in a large pot and bring to a slow simmer.
- Cover pot and allow to cook for an hour or more. Be sure to use a large pot and plenty of broth, as seitan will expand. Seitan is done cooking when it has firmed up and expanded.
- Remove from broth, allow to cool and use in a recipe or make a seitan stir-fry. Seitan keeps well in the freezer in a sealed container or zip lock bag, so make a double batch and freeze for later, thawing for an hour or two first before using.