Washed Flour Seitan Method

Steps

1. Preparing the Initial Ball:

   - In a large bowl, combine the flour and water and mix until you get a fairly shaggy ball.

   - Turn out the mixture onto a clean counter and knead until you get a fairly smooth ball that springs back when you poke it. This should take about 10-15 minutes of kneading, but if you have a bread maker or a heavy-duty stand mixer, you can let that do the kneading!

   - Cover the ball with cool water and allow to rest for 1-2 hours.

2. Washing the Flour:

   - After a rest, pour out the water and cover the ball with fresh, cold water.

   - Start kneading the dough in the water to wash out the starch. Once the water gets really opaque and thicker with starch, strain the seitan through a sieve and reserve the starchy water for other recipes (coming).

   - Repeat the rinsing with a fresh batch of cold water and keep kneading until you get a spongey mass that clings together really well (refer to the 4 grid of the washed flour stages in the post). It took me 3-4 passes of kneading in fresh water, but just keep going until the water is only lightly cloudy instead of opaque and white.

   - Squeeze out as much water as you can and then let the seitan rest in a sieve to drain for 20-30 minutes.

3. Prepping the Seitan to cook:

   - Meanwhile, prepare your broth in Instant pot or slow cooker (or a pot with a low simmer). I used vegan beef broth paste, but you can use powdered broth or broth in a carton, whichever you like.

   - After a rest, stretch your seitan until its about 12-15 inches long. Use a knife to cut 3 strands, leaving about 1 inch uncut at the top to hold together the braid. Braid the strands and then tuck in the ends into the braid.

   - You can let rest again for about 5-10 min for better results, otherwise stretch out the braid to about 18-20 inches and then tie a large knot in the centre. Add on as many knots as you can on top and tuck in the ends inside the braid. I only really was able to knot it twice, but if I let it rest more, I probably could have added a third knot.

   - Add the braided and knotted seitan into your broth and cover, set the lid to venting if you're using an Instant Pot, then simmer for 2 hours.

   - Once cooked through, transfer to a container and cover with some of the broth. Allow to cool until cool enough to refrigerate, then let rest in the fridge for 4-8 hours.

4. Prep and Storage:

   - After a chilled rest, pull apart to reveal the amazing shreds from this! Store in the fridge for up to 2-3 days, or freeze for up to a couple weeks!

   - To cook, you can marinate this and pan-fry, or use just like you would shredded cooked chicken!