Good Golly Miss Dolly's Gluten Free Seitan

I have been gluten free much longer than I have been aware of seitan existing. Given that it's typically made out of wheat gluten, it goes without saying that I've never eaten it but I'll be damned if I'll continue to miss out on something I've never had and have no idea what it's like but everyone else seems to love. I want in. Now.

Now, because it's Vegan Month My Protein currently have huge discounts on their vegan range, and even though I've never bought protein powder or made seitan, I used logic to deduct that if seitan is traditionally wheat gluten and gluten is protein, if this recipe was going to work at all I'd need protein heavy flours. And this is how I ended up purchasing my first ever protein powders in the form of some soy protein isolate and brown rice protein (as well as loads of other stuff) to add to my arsenal of non-conventional flours. This recipe has a fair few more ingredients than ones I usually make but is not actually a complicated process, so as long as you've got all the stuff in you can easily knock it together.

Jeez, I've written protein so many times in this post already that it's made me a bit wonky.

I honestly don't know how much like seitan this is but it definitely adds a new element to my plate which I'm really enjoying. The seasonings I used here lend themselves to a sort of cross between stuffing and a lamby flavour, but you could always just use the base and choose to add in whichever seasonings you like. Perhaps a bit of marmite and chilli for something spicy beefish, or lemon and thyme for a chick'n roast? I also really want to try this boiled instead of roasted - I would love to see if it has any effect on the texture.

Anyway, have a look at the pictures and the recipe and pop a comment down below to let me know if you try it. I'd love to know how you find it or if you make any tweaks.

Good Golly Miss Dolly's Gluten Free Seitan
serves 6

1/4 cup glutinous rice flour
1/4 cup buckwheat flour
1/4 cup tapioca starch
1/4 cup soy protein isolate
1/4 cup brown rice protein
1/4 cup besan flour
1/4 cup nutritional yeast
1 cup cooked beans (I used a mix of black beans and cow peas)
1 cup vegetable stock
1 tbsp liquid aminos
1 tsp salt
2 tsp soy lecithin powder
2 tsp cream of tartar
1 tsp mustard powder
1 tsp dried parsley
2 tsp onion powder
2 tsp garlic powder
2 tsp dried rosemary
1 tsp dried coriander
1 tsp dried oregano
1 tsp dried sage
1/2 tsp dried mint
1 tsp black pepper

  1. Preheat your oven to 180. In a food processor, blitz half a cup of the veg stock, the liquid aminos and the beans until you can no longer recognise the beans and the liquid is almost entirely smooth.
  2. In a bowl, whisk together all the dry ingredients until fully incorporated.
  3. With a dough blade in the food processor, slowly add in the dry ingredients to the beany stock.
  4. If all the flour has been added in and the dough still hasn't formed, gradually add in the rest of the stock, a splash at a time until the dough just about comes together.
  5. Once it's a workable dough, form into a log and wrap tightly in tin foil which has had a little sesame oil painted on and put in the oven for 40 minutes, turn over and then pop back in for another 40 minutes.
  6. Slice, fry off a little on each side of the slices and serve with mashed potato, greens and gravy.
  7. Eat it, and let the protein fill you up.
  8. Think of all those cold nights where you can have some proper comfort food that you made yourself.
  9. Any excuse for more mash and gravy.
  10. Wonder how this would be as sausages?
  11. Ooh! What about burgers?


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