Great to hear, Juliane! There are other ways to cook this method. Will be sharing them so please stay tuned and thanks so much for your feedback! All the best! :)
es más cómodo comprar harina de gluten puro, yo esto lo hacía cuando no encontraba harina de gluten puro barata, pero ahora que sé donde venden, no vuelvo a hacer tanto trabajo. Con harina de gluten puro (80% de proteínas) te ahorras todo el proceso del lavado del almidón. Y además otra cosa buena que tiene es que es más versátil. La mayoría de recetas de embutidos veganos y carnes veganas se hacen utilizando harina de gluten puro. Con ésto también puedes hacer un chorizo vegano con gluten, pero no quedará igual que si mezclas el pimentón con la harina de gluten antes de meter el agua.
@@uuganbatbaasanbileg1954 well I wouldn't mistake it for meat but I personally don't mind when vegan meat substitutes are fairly different from the "real thing". It was really tasty for sure though!
... Glad I found you… We see that you are new on RUclips… wishes for great success… Your presentations are wonderful… … Looking forward to many more recipes and years of outstanding accomplishments… Cheers❗️...😎
This is my poor man's food.. if we don't have money but we have flour, I make this... Just a reminder if you're like me. Don't shift it and scramble like hers cause a lot of it is wasted and would stick on the strainer. Oh and the white water, strain some of the water out and steam it... Make thin noodles
Yeah thats coz we cannot absorb 75 grams of protien at once, only 40 grams. Maybe if u divide 100 grams of seitan throughout the day u can achieve the full 75 grams easily. @@slavman1945
Sí yo también lo he hecho, es bueno saber cómo se hace para si quieres hacer seitán con harina de espelta, o vives en un sitio donde no venden harina de gluten puro o es muy cara. Pero yo que ahora sé dónde venden harina de gluten puro barata no vuelvo a hacer tanto trabajo de lavar el almidón, no vale la pena. Sí, es diez veces más cara la harina de gluten puro que la harina de trigo, pero ya está limpio sin almidón, así que el precio es más o menos igual pero te ahorras mucho trabajo.
Lol, I stumbled upon this video, not knowing what seitan was. A majority of the video I was like: "Is this a joke? It's unseasoned dough...???" And then the broth came into play and now I really want to try this recipe!
I used this to make my first seitan. It turned out pretty good. But the proof is in the pudding. My best friend, a sixty-eight pound Redbone Hound Dog, had no interest at all in trying any . . . ☹️
Little tip instead of water add that mix to oil and make smaller strips then strain and throw them in your airfryer at 400 for 8 mins …AMAZING…you can change up spices for different dishes i made a buffalo “chicken” sandwich similarly its swiftly become my favorite way of tricking my meat eating friends out of eating meat🤣
Yea 75g per 100g, but it's advice to not eat 100g of seitan at once coz ur body only absorbs 40g of protien per meal. Maybe if u divide the portions u can get the full 75 g throuhput the day.
@@mikekubik6501 Dude! Seriously! GMO's will not give you sufficient nutrition, and may even change our whole friggin eco system. And MSG is one of the worst ingredients ever to come out of communist China. Stop giving harmful advice. You could hurt someone. It will be on your Karma sir.
500 G of flour to make 250 G. Ughh. I am studying in Cuba right now so I don't have the resources to make that. Would have to settle for bakes and dumplings. Nice video though.
It contains about 24g of protein per 100g and is low in carbs. No aminoacids, though. It does contain gluten, the goey stuff is wheat protein. If you are allergic or intolerant to it I would stay away.
Exactly and using white flour is the worst you can use there is nothing nutritional in it, it is better to use vital wheat gluten flour instead and you get between 70 to 80% protein unlike white flour…
A lot is being omitted in this instruction video. My attempts aren't even close turning out the way the video shows. It's on a 1:3/4 ratio I've skipped certain steps, I've done it to the T I've done the original 500g and a 1000g and it all turns out mushy from the constant resting in water.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I tried this recipe today and it was a huge success! All my family loved it :) Definitely would make it again!
Great to hear, Juliane! There are other ways to cook this method. Will be sharing them so please stay tuned and thanks so much for your feedback! All the best! :)
es más cómodo comprar harina de gluten puro, yo esto lo hacía cuando no encontraba harina de gluten puro barata, pero ahora que sé donde venden, no vuelvo a hacer tanto trabajo. Con harina de gluten puro (80% de proteínas) te ahorras todo el proceso del lavado del almidón. Y además otra cosa buena que tiene es que es más versátil. La mayoría de recetas de embutidos veganos y carnes veganas se hacen utilizando harina de gluten puro. Con ésto también puedes hacer un chorizo vegano con gluten, pero no quedará igual que si mezclas el pimentón con la harina de gluten antes de meter el agua.
@@YdaJunsPlantbasedKitchen pppppppp
How would you compare it with meat?
@@uuganbatbaasanbileg1954 well I wouldn't mistake it for meat but I personally don't mind when vegan meat substitutes are fairly different from the "real thing". It was really tasty for sure though!
... Glad I found you… We see that you are new on RUclips… wishes for great success… Your presentations are wonderful…
… Looking forward to many more recipes and years of outstanding accomplishments… Cheers❗️...😎
Thank you so much, Tony! 🥰
More vegan recipe pls. Will try to make this soon❤️
This is my poor man's food.. if we don't have money but we have flour, I make this... Just a reminder if you're like me. Don't shift it and scramble like hers cause a lot of it is wasted and would stick on the strainer. Oh and the white water, strain some of the water out and steam it... Make thin noodles
Thanks for the tip!!
This looks fairly easy, I've always felt like making seitan is super complicated. Thank you so much!
You’re welcome!
My auntie used to make them being sda I'm going to try just hard to find the gluten flour
Used to make seitan this way when I first went vegan... thank god I can buy VWG online these days
Yup, VWG is definitely a very convenient option!
VWG has a ‘wheaty’ unpleasant aftertaste...what do you use to combat this problem? 🧐
@@DK-qj7cr i hear some use apple cider vineager
@@DK-qj7cryeah i prefer the washed flour method as it greatly reduces that horrible after taste!!
Gonna make this for myself cause to buy the gluten meat it very expensive.
75 gm protein per 100 gm.... hell yeah
bro thats the exact reason im learning to cook this i dont even know how to cook since this is around 250g its around 170g protien hell yeah
What is protein % of this flour like 10% so how come so high in protein??
@@FranHammill gluten
you get 40gm from it. not 75.
Yeah thats coz we cannot absorb 75 grams of protien at once, only 40 grams. Maybe if u divide 100 grams of seitan throughout the day u can achieve the full 75 grams easily. @@slavman1945
Finally, I found this video. Thanks so much for sharing it.
Sí yo también lo he hecho, es bueno saber cómo se hace para si quieres hacer seitán con harina de espelta, o vives en un sitio donde no venden harina de gluten puro o es muy cara. Pero yo que ahora sé dónde venden harina de gluten puro barata no vuelvo a hacer tanto trabajo de lavar el almidón, no vale la pena. Sí, es diez veces más cara la harina de gluten puro que la harina de trigo, pero ya está limpio sin almidón, así que el precio es más o menos igual pero te ahorras mucho trabajo.
I love seitan. I can make all my favorite Peruvian recipes with this meat substitute
I would love to try your favourite Peruvian recipes! Would you mind sharing them so I can recreate them? Thanks for watching, Fred! 🙂
Realizas también el último paso de la salsa de soya?
Lol, I stumbled upon this video, not knowing what seitan was. A majority of the video I was like: "Is this a joke? It's unseasoned dough...???" And then the broth came into play and now I really want to try this recipe!
I hope you found one better, this one is crap
Came here for that 75g protein
Insta 😂😂
Can you reheat this in the microwave without ruining it?
thank you so much for sharing I'll try.
Washed it until the water was clear...it resulted to very tough "dough" that fights back when pressed.
I loved it tho!
My grand aunt uses the water with washed flour to make barquillos!!! She made lots of money earnings in selling both the vegan meat and barquillos!
I tried and didn't get the chicken texture. Mine looks like a skin fat. Any advice?
Hi Meryl, to get that texture, try twisting it and then tie into a knot.
Also you can wrap thin strips of it on a stick and then boil it to get that texture.
I'm looking at all the bowls being used 😮
I used this to make my first seitan. It turned out pretty good. But the proof is in the pudding. My best friend, a sixty-eight pound Redbone Hound Dog, had no interest at all in trying any . . . ☹️
What to do with the waste water ?
you can offer it to cattle or pets
You can separate the starch and can make laping
Take a bath 🛁
You can make pancakes with the starch.put it aside let the starch remain down.put out the water .then put eggs,baking powder and mix it.
I like the music
can you use self rising flour or cake flour? it’s all i have
Hi Tanya, unfortunately not. You may use all-purpose or much better bread flour (higher protein content).
Little tip instead of water add that mix to oil and make smaller strips then strain and throw them in your airfryer at 400 for 8 mins …AMAZING…you can change up spices for different dishes i made a buffalo “chicken” sandwich similarly its swiftly become my favorite way of tricking my meat eating friends out of eating meat🤣
Awesome tip! Thank you for sharing!
Does this have protein in it!?
By washing the starch out of the flour, you’re left with just gluten, which is protein.
its %70-%80 protein.
Yea 75g per 100g, but it's advice to not eat 100g of seitan at once coz ur body only absorbs 40g of protien per meal. Maybe if u divide the portions u can get the full 75 g throuhput the day.
Is that much if gluten safe for health?
Gluten is perfectly safe for health if you don't have an allergy to it
Don’t let Facebook scare you. Gluten, MSG, and GMOs are all safe. (Unless you have Celiacs)
@@mikekubik6501
Dude! Seriously! GMO's will not give you sufficient nutrition, and may even change our whole friggin eco system. And MSG is one of the worst ingredients ever to come out of communist China.
Stop giving harmful advice. You could hurt someone. It will be on your Karma sir.
500 G of flour to make 250 G. Ughh. I am studying in Cuba right now so I don't have the resources to make that. Would have to settle for bakes and dumplings. Nice video though.
Yes, washing them will wash away all carbs and non glutinous material.
A veg from cuba 🙋🏻♀️
thanks for sharing 🙏
You’re welcome!
Don't know why mine always comes out chewy and rubbery ..not like chicken
omgomgomgomg thank you for the video
You're welcome Yasemin! Thanks for stopping by! 😊
How much protein per 100g ?
75g
How to store it? How long will it last?
Hi Nadia! You can store it in an airtight container or ziplock in the freezer for up to 3 months or about a week in the fridge
You can also marinate it and it lasts for days. As long as it has the right amount of salt and is stored in a glass container, it does not go bad.
So by rinsing all purpose flour.. what has been removed is gluten and carbs? and whats left is diabetic friendly, low carbs??
By rinsing, the starch will be removed and what’s left is gluten; not too sure about the nutritional info
It contains about 24g of protein per 100g and is low in carbs. No aminoacids, though. It does contain gluten, the goey stuff is wheat protein. If you are allergic or intolerant to it I would stay away.
fred fred r u sure about this info.pls let me know
@@fredfred-kt9vw proteins consist of aminoacids, mate
@@fredfred-kt9vwhow can it have protein without amino acids? There's plenty of amino acids in seitan.
Can we just use a washing machine? And then cook it in the dryer?
Much better with the vital wheat gluten. All purpose flour makes it taste like a dry dumpling it's not the same
Exactly and using white flour is the worst you can use there is nothing nutritional in it, it is better to use vital wheat gluten flour instead and you get between 70 to 80% protein unlike white flour…
Can't wait to make seitan for faux meat burgers. My family keeps taking real meat away from me.
Mine went right through the strainer
A lot is being omitted in this instruction video. My attempts aren't even close turning out the way the video shows.
It's on a 1:3/4 ratio
I've skipped certain steps,
I've done it to the T
I've done the original 500g
and a 1000g
and it all turns out mushy from the constant resting in water.
Clogged up my sink 😂 😢
Shelf life?