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Although seitan is usually made with gluten, Little Northern Bakehouse has adapted this recipe so you can have it all – vegan AND gluten-free! Trying using it in their delicious Vegan Gluten-free Cuban Sandwich, too!
Ingredients
1/3 cup teff flour
1/3 cup buckwheat flour
1/3 cup glutinous rice flour
1/4 cup mung bean flour
1/4 cup nutritional yeast
1/4 cup tapioca flour
3 tsp xanthum gum or psyllium
1/2 tsp salt
1 cup vegan veg bouillon
1 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp sage
1/4 teaspoon thyme
1/4 teaspoon paprika
1/4 teaspoon marjoram
1/4 teaspoon celery seed
1/4 teaspoon rosemary
3/4 cup cooked kidney beans, pureed
2 tbsp coconut aminos
1/4 cup ketchup
Directions
1
For the recipe method and more gluten-free seitan options, visit littlenorthernbakehouse.com
More Gluten-Free Recipes
Ingredients
1/3 cup teff flour
1/3 cup buckwheat flour
1/3 cup glutinous rice flour
1/4 cup mung bean flour
1/4 cup nutritional yeast
1/4 cup tapioca flour
3 tsp xanthum gum or psyllium
1/2 tsp salt
1 cup vegan veg bouillon
1 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp sage
1/4 teaspoon thyme
1/4 teaspoon paprika
1/4 teaspoon marjoram
1/4 teaspoon celery seed
1/4 teaspoon rosemary
3/4 cup cooked kidney beans, pureed
2 tbsp coconut aminos
1/4 cup ketchup
Directions
1
For the recipe method and more gluten-free seitan options, visit littlenorthernbakehouse.com
Hi, I’m new to eating Seitan and I’m frustrated because it sticks to everything it touches! The sink, the bowls the utensils, and I’m scrubbing like crazy to get it off! Which makes me not want to make it, but I know it’s good for me! Any suggestions to get past this? Also I’ve been told to steam it for 30 minutes, but it’s pretty chewy and not super appealing to eat, is there a better way?
Thank you
Hi Alex! There are a few things you can do to make cleanup a bit easier. 1 – Scrape what you can with a dough-scraper or hard edge before introducing water. 2 – Cleaning with very cold water helps tighten the gluten so you don’t spread the mess. 3 – I use a bamboo brush instead of a sponge because it’s much easier to remove the globs of gluten and is environmentally-friendly. 4 – Finally, clean up as soon as you’re done. I’ve let it harden on dishes accidentally and that is absolutely. no. fun. As for steaming, I’d have to know what recipe you’re referring to, but if it’s chewy it could mean that you need something else in your mix to soften the gluten, or possibly, depending on the size, it might not be cooked enough. Hope I was able to help!