I'm hoping you can give me some guidance because mine did not turn out well. I pureed the wet ingredients the day before and kept them in the fridge. My seitan dough was very wet and sticky, so I added more and more gluten flour, not sure how much exactly as I didn't measure it. I rolled out the dough, but mine looked very stringy compared to the picture. After baking, it was stuck to the foil so I had to use a knife to cut away pieces from the foil. Also, I recently moved to a high altitide region, so that could have affected the outcome, but I have been baking cookies, cupcakes, muffins, and breads without difficulty. I like to bake and I want to know if you have any advice that could help me in the future. Thank you!