Gluten Free Seitan AKA The Non-Wheat MeatLauren
- 1/2 bean flour
- 1/2 rice flour
- 1/4 tapioca starch
- 1/4 cup nutritional yeast
- 1 tsp salt
- Dehydrated onions
- 1/3 cup water or stock
- 1/4 cup. Ketchup or tomato paste
- 2 tbsp dairy free margarine
- 2 tbsp Braggs
If you freeze your flours, make sure they all come to room temperature before you begin. Stir together the flours, starch, and yeast with spices. Make the usual well and add the margarine, ketchup or tomato paste, water or stock and Braggs. Stir to combine. You should begin to obtain a pie dough like state. If it feels too dry then add a bit more water.
Preheat your oven to 350.
Knead for 2 to 3 minutes then let it rest for 5. Shape as desired - roll, flat, etc. and cover with oiled or nonstick tin foil. Bake for 15 to 30 minutes. If a crisp exterior is desired, remove the dough from the oven early and finish baking uncovered.
Let cool and savor the pleasure of seitan - sort of - once again!
You might up the ratio of rice flour and downsize the bean flour to get that extensive chewiness.