Store Cupboard Seitan
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Mix the flour and 2 cups of water into a dough. The dough should come together slowly, if it’s slightly dry add a little of the 1/4 cup of water a bit at a time. Allow the dough to sit for at least one hour (if you’re in a rush) or overnight for best results. Place the dough into a bowl large enough so that it will allow you to completely submerge the dough in water, with at least an inch covering the top.
Continually knead the dough under the water, once the water turns a solid white colour you’ll need to repeat the process until the water runs clear, this may take 5 or 6 times. The dough will shrink in size and you’ll be left with a stringy ball. These stringy bits are the gluten strands that developed when you rested your dough. Wash one last time with running water and form the stringy bits into a dough ball that will resemble chewing gum. Let the dough rest in a colander to get the remaining water out of the dough.
After it has rested it’s time to add flavour. I’ve suggested some cupboard staples for flavour above but feel free to add whatever you have! Cut the dough into small chunks and add to a food processor with the remaining ingredients and gram flour for texture. Pulse the food processor to incorporate - if you don’t have a food processor cut the dough into small chunks and massage the dough firmly to mix in.
