seitan ~ steps 6 - 10

repeat the cold-water, then warm water, rinsings and end with a 2 minute cold water wash for a total of 5 rinsings. with each washing, the water will become clearer & clearer, and the gluten will be more and more developed. at first it will feel like there is an amazing amount of starch coming off: then the gluten starts to break away and the dough feels and looks like a wet, ragged mass. then it will become spongy with alot of loose strands. the strands should start to get tighter, and finally it will become a smooth round ball. what remains is the glutinous part of the wheat, the protein. all of the starch and 90 percent of the bran have been washed away.

pinch off golf-ball size peices of the gluten and simmer in the stock for an hour. the peices of gluten will expand as they absorb the stock.

strain the stock and reserve it for soup or sauces. use the seitan in a recipe or store submerged in the stock, refrigerated, up to a week !