1Combine all-purpose flour and water and knead for about 10 minutes until you get a smooth dough ball.
2Cover the dough ball with cold water and let it rest for two hours.
3Drain the water and massage the dough ball in fresh cold water to wash out the starch. Repeat this process about four to five times until the water runs relatively clear.
4Let the solid mass of gluten drain for 20 to 30 minutes.
5Stretch the gluten lengthwise to about 12 inches.
6Cut the gluten into three strips, leaving them attached at the top, and braid the seitan.
7Tuck in the ends of the braid and then pull on the braid to lengthen it and tie it into two or three knots.
8Simmer the braided knot in a slow cooker or instant pot on slow cook for about two hours in a flavorful broth.
9Let the seitan chill in the fridge in the broth overnight.
10The next day, pull the seitan apart to get chicken-like shreds.
Ingredients
9 cups all-purpose flour
3 cups water
Equipment
slow cookerinstant pot
Tips
The stretching and braiding process gives the seitan an amazing pull apart meat-like texture.
Save the starchy water to make things like noodles.
Chill the seitan in the fridge in the broth overnight for best results.