http://durgan.org/2017/May%202017/23%20May%202017%20Seitan/HTML/ 23 May 2017 Seitan (Reducing Chewiness) Experimenting to reduce the chewiness of basic wheat gluten called Seitan by the addition of other flours. Nixtamalized dried corn flour was added and another batch using rice flour. A 100 grams of gluten and 100 grams of flour (two batches) was mixed with water to make a dough, which was then formed into balls of 30 grams each. They were baked at 350F for 45 minutes. The small buns are an excellent source of protein and are soft and most palatable with excess chewiness removed. The flour was made with my flour mill, a Wondermill. The Indian corn was previously nixtamalized and dehydrated for storage. The brown rice was simply ground from the store package.
http://durgan.org/2017/May%202017/26%20May%202017%20Seitan/HTML/ 26 May 2017 Seitan Buns 30 grams in weight were made using wheat gluten and nutritional yeast, baked in the oven at 350F for 30 minutes. Equal parts of gluten and yeast flakes were used. Some rice flour was added to make the dough the correct consistency. The taste is slightly cheesy, the flavor of the nutritional yeast. The product is not overly chewy and could be used as one would a typical bun. A source of high protein.
