Serves: 4
You may have seen wheat gluten in the "healthy" refrigerated section of grocery stores, alongside tofu, or on the menu of vegetarian or vegan restaurants. It's also variously known as "wheat meat" or by its brand names (Tofurky), while in several countries in Asia, it is known as mià n jīn, mien chin, mien ching, mì căng and names ... and has been eaten for quite a long time. Seitan, the name by which it is most known in the US owing to its popularization by proponents of the macrobiotic diet, is believed to have originated in China. Seitan, though not really similar tasting to tofu, is like tofu in that you can use it in many different ways - just like you might with meat. Making seitan from scratch is a bit of a time-consuming process, but in many ways very simple, as well. The goal is to separate the starch from the gluten in the flour through kneading and rinsing. And though 8 cups of flour sounds like a lot, when the starch portion of the flour washes away, you're not left with an overwhelming amount of seitan.
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