Review Detail

Stuffed Seitan Pending Moderation

Other Vegan Cooking Recipes
Written by Mattie

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!

Reviewed by hunnynectar November 28, 2011
Top 100 Reviewer - View all my reviews (1)

stuffed seitan

Owner's reply

Hi hunnynectar, sorry this didn't work out for you! Pureeiing the wet ingredients and putting them in the fridge for later use wouldn't make a major difference in this recipe. If the liquid was cold, the 5 minutes of kneading would give the dough a chance to warm up and the gluten to bind. However, it looks like something kept the dough from binding properly which is odd because it's basically 100% gluten. Perhaps excess water got in there somehow which would get in the way of gluten development. Were the lentils drained from the cooking water? Feel free to reach out to me directly by messaging me. I'd love to get to the bottom of this. I've been making this for years with consistent results so I just want to make sure I'm stating the proper information for other people so they can enjoy it too.

Thanks for letting me know!

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