I am, as always, looking for new and interesting things to eat that I’m not allergic to. As it happens, wheat is NOT a problem for me (yay!). I’ve been researching a little bit about seitan, or wheat gluten. Before I actually venture into experimentation, though, I thought I’d ask my fellow Dopers.
My plan (subject to change, as always) is to buy wheat gluten. While the thought of starting with wheat flour and making my own is intriguing, I have a life outside the kitchen and this just doesn’t look cost-effective time wise. So… I will start with gluten. My understanding is that you work this into a type of dough (no problem - I’ve been baking bread for years and years).
OK - what next?
I wish to emphasize that I am NOT attempting to artificially replicate beef or chicken here. I’ll probably wind up cooking it in a beef or chicken or mushroom stock, but really, I’m trying to determine how to cook it into a basic ingrediant to add to other things. I’ve seen instructions for boiling it in stock (that would be easy, for making a stew or soup, for instance) but I’m not sure of the resulting texture. I’ve heard of “leavening” it (actually, adding baking powder so it’s not leavened but still gets a risen texture) to make something sponge-like or biscuit like in texture. Can you bake it?
I suspect I’ll start with either adding it to soups/stews or stir frying it. Ideally, I’d like it cubed (or likewise bite size) in a form that I can easily store (probably in the freezer) and add to stuff later, along with flavoring.
And tips/suggestions/ideas/warnings/voice of experience?