Although this recipe is for plain seitan to use in other recipes, it also tastes great on it's own. From the Real Food Daily Cookbook by Ann Gentry. The instructions say to cut the loaf into quarters after it has cooled, and each piece will be around 1 lb (about the size needed for an average recipe). Wrap the extra pieces well and freeze until needed.

Ingredients

12 serv.

wheat gluten flour3 cups
whole wheat pastry flour↗1 1⁄2 cups
nutritional yeast2⁄3 cup
ground coriander↗2 teaspoons
ground sage↗2 teaspoons
ground ginger↗1 teaspoon
sea salt↗1 teaspoon
water↗4 cups
canola oil↗1⁄2 cup
tamari↗1⁄2 cup

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Line an 8 inch square baking pan with two inch high sides with parchment paper. Lightly oil the parchment paper.
3
Stir the flours, nutritional yeast, herbs, spices and salt in a largew bowl.
4
Combine the water, oil and tamari in another bowl.
5
Quickly stir the wet ingredients into the dry to make a very wet dough. It may seem like there is too much liquid, but it will all mix in with enough stirring.
6
Transfer the dough to the prepared pan and smooth the top. Cover with tin foil.
7
Place the pan of seitan dough in a larger roasting pan, then add water halfway up the side of the seitan pan.
8
Bake for 2 hours until the seitan in firm on the top, adding more water to the pan as necessary.
9
Cool to room temperature, cut and use or wrap to freeze. Unfrozen seitan will stay good for two days in the refridgerator.

Source: food.com

Original recipe ↗

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