The “Wash the Flour” method is easy and versatile, so don’t be discouraged! You can watch the video or follow the step-by-step instructions below.
It’s been a while since I created this video and published the step-by-step. I have learned many tips and tricks to get the same great results, but with less time and using less water. If you are new to flour washing, the video can be used as a visual guide. However, the steps below show you a faster, easier, and more efficient method. I’ll also be updating the video as quickly as possible!
Step 1
Combine three tablespoons of your favorite all-purpose (AP) flour or bread flour with 1 cup of water.
Ideally, you want at least 11% protein. Avoid pastry flour, which has a lower than 10% protein content. Mix the mixture until it forms a ball. You don’t need to make it uniform. Just ensure that all the flour is well combined with the water. Add a bit more flour if it sticks to your fingers. Add a little more water if it becomes too crumbly or hard. Allow it to rest for at least 15 minutes.
Step 2
The dough ball should be rested well and kneaded into a cohesive ball.
It should take less than a minute. Cover it with cool water* for at most one hour. Too little time doesn’t allow enough time for the gluten strands to come together. Too long, and the gluten strands will become too fragile and mushy. You can leave them to rest on your kitchen counter during warmer months.
You don’t need to cover it with cold water. Instead, just cover it with a damp towel. I prefer to use water, as it makes it easier to wash laundry if it needs to be dried out. You can also wash your first load in the same water used to cover it so it doesn’t get wasted.
Step 3
Wash the bowl.
Now grab a colander. Start stretching the dough and kneading it. You’ll be able to massage, knead, and pull the dough while keeping your hands below the water. This will prevent extra splashing. Continue this process until the water is opaque and thickened, almost to the point of buttermilk.
Step 4
Pour out the thick milky water.
Use the colander to catch any stray pieces. Continue to knead the dough ball until it becomes opaque. If you prefer, you can use cool-ish or “lukewarm” water. I use cool water in the summer and warm water in the winter. Heat it sparingly, or you could lose your gluten.
Step 5
Continue to repeat steps 3 and 4.
You can save time and water by washing your dough longer. Make sure to wash your dough as little as possible to avoid dumping water. The starchy bits are smoother and plumper, while the gluten is stringier and more brain-like. The gluten will feel “squeaky” between your fingers, while the starch will feel soft. You can control how chewy or soft your seitan becomes by reducing the amount of starch.
You will want to retain a lot of starch if you choose the not-washed method (NTW). If you use this method, your water will remain opaque and be between milky-buttermilky and opaque. This Pastrami recipe is by Oncle Hu (creator of the NTW)
Step 6
If you are still determining the appearance of the gluten in the water, you can look at it and see if there is any starch left.
This will result in softer seitan. My preference is for a chewier result. If I go by watercolor, I wash it until it is cloudy/hazy. It is often called “rubbery” to clean all starch until it runs completely clear in the water. But feel free to play around!
Step 7
After you have washed the dough to the desired level of water clarity and gluten, feel/look, and leave it in the colander to rest for at least 20 mins.
This will allow the dough to dry out and develop. Step 8 is for adding spices or protein. If you are adding additional spices or proteins, continue to step 8.
Step 8
Add any seasonings and proteins to the dough or skip to step 9.
To ensure that your seitan doesn’t become too soft, add only 2 ounces to this dough. To keep the texture chewier, I like to add only dry spices. However, liquid smoke or soy sauce can be added to enhance flavor, and tofu and beans to make your seitan more complete. I prefer to incorporate them using a food processor. However, you can cut the ingredients into the dough or knead it by hand. You will then need to let it rest until the dough starts to pull together and becomes more elastic and stretchy. Even if you don’t intend to bake it, you want it strong enough for you to tie. It usually takes 20 minutes, but it can take as long as an hour, depending on the ingredients. It is possible to leave the mixture for up to 24 hours so that gluten develops, but this is not recommended.
These recipes use washed gluten flour in many ways to cook and season it.
Step 9
How you prepare gluten for cooking will depend on the purpose of the recipe.
I stretched and knotted the dough before putting it in a well-seasoned broth. My slow cooker was set to high, so it is easy to maintain a low simmer. The broth was already boiling, and the dough was cooked for approximately 2 hours in the simmering stock. To preserve their shape, you can fry the cutlets in a skillet and then let them cool down before adding them to the broth. You will need to simmer the cutlets for approximately 45 minutes.
Step 10
Allow it to rest in the refrigerator for at least eight hours.
This is what most people find the most challenging part of the process. You can skip this step, but the texture will need more time to firm up fully. After it had cooled to room temperature, I shredded it into small pieces and then placed it in the slow cooker with the broth. You can also pan-sear, grill, or saute the meat and then add it to a casserole. Enjoy your cooking!
