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Categories:
flour whole wheat pastry flour nutritional yeast ground coriander ground sage ground ginger salt water canola oil tamari
Viewed: 78 - Published at: 6 months agoIngredients
- 3 cups wheat gluten flour
- 1 1/2 cups whole wheat pastry flour
- 2/3 cup nutritional yeast
- 2 teaspoons ground coriander
- 2 teaspoons ground sage
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 4 cups water
- 1/2 cup canola oil
- 1/2 cup tamari
Method
- Preheat oven to 350 degrees.
- Line an 8 inch square baking pan with two inch high sides with parchment paper. Lightly oil the parchment paper.
- Stir the flours, nutritional yeast, herbs, spices and salt in a largew bowl.
- Combine the water, oil and tamari in another bowl.
- Quickly stir the wet ingredients into the dry to make a very wet dough. It may seem like there is too much liquid, but it will all mix in with enough stirring.
- Transfer the dough to the prepared pan and smooth the top. Cover with tin foil.
- Place the pan of seitan dough in a larger roasting pan, then add water halfway up the side of the seitan pan.
- Bake for 2 hours until the seitan in firm on the top, adding more water to the pan as necessary.
- Cool to room temperature, cut and use or wrap to freeze. Unfrozen seitan will stay good for two days in the refridgerator.
