Seitan using the mixer

To make seitan using the mixer begin just like when you are making it using the bread machine. In order to prevent the monkey-bread look, here are some special instructions.

To make measuring the liquid ingredients easier, measure out 1 c of water first.

Add the tahini until the measurement has reached 1 1/4 c of water. This will give you the 1/4 c of tahini the recipe calls for.

Using a hand-blender, blend this and pour it into the bowl of your mixer.

Add the other 1 1/4 c of water that the recipe calls for also into the bowl of the mixer.

Along with 3 T of tamari.

If you have pre-mixed your batch of gluten flour, just add it as is to the mixer bowl.

If not, mix the dry ingredients in a separate bowl and then add it.

Turn your mixer on low and mix it for 1 minute.

Scrape down the sides.

Continue to knead ...

on the lowest setting of your machine.

After 10 minutes this is what you have.

Using the spatula push the gluten mass together.

and take it out and knead it together for a minute. This is to let the gluten form one big mass; this is not to help the gluten strands form - that is what the machine is for.

Put it back in the bowl and cover it.

Let it sit for 30 minutes.

This is what it looks like after 30 minutes.

Begin kneading again on low.

for another 10 minutes. This is what it will look like.

Again take it out and form it back into one mass.

Put it back in the bowl and cover it again.

Allow it to sit for another 30 minutes.

This is where you will need to work to get it to be shiny and one lump mass.

Put it on the board in front of you and using your hand knead it. There are two ways to knead.

First kneading is like a loaf of bread, pushing the gluten away from you and pulling it back, overlapping it at times. Do this for a minute or two.

Second kneading is different. Now you do not want to knead it like a bread, overlapping it over and over again. Now you want to smooth it out. You are just kneading it on the bottom. So push it away from you but only on the bottom and cupping it with your hand, pull it back toward you.

The object is to smooth it and not overlap it, causing more breaking in the gluten strands.

Looking at the picture below, you see how my palm is pushing the bottom of the gluten away from me. Picture me doing this with both hands (the other one was photographing).

Once you are done, the gluten will be smooth and shiny all around except for the bottom. You can work the bottom by rubbing it on the board until it is cohesive. This won't be too smooth, though, but that is okay.

Allow your gluten to sit while you prepare the broth.

Cook as instructed.