Seitan makes a great addition to many dishes and pairs well with roasted vegetables.
When Carly told me she was writing a post about Gluten Free Seitan, my interest was immediately piqued. Seitan is usually made with gluten (wheat protein), so I was eager to hear about a way to make it gluten free. Here is her recipe, which looks easy and sounds wonderful. Enjoy!
Gluten Free Seitan:
- 1/4 cup BRM Flaxseed Meal
- 1/2 cup BRM GF Rolled Oats
- 1-15 oz can Chili Beans or Red Beans, drained
- 1 tsp Chipotle Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 cup Instant Yeast
Combine all ingredients in the bowl of a food processor and whirl until mostly smooth and tacky. The flaxseed meal will make it a little gummy and sticky when it is processed enough. Let rest 5-7 minutes until it starts to swell if you’re cooking immediately, or refrigerate in a container at least double the size of the dough. Heat a pan with a little oil over medium heat.
Dip a scoop or spoon in warm water before scooping the dough.
Sear balls of the dough, slightly flattened for about 5 minutes per side and finish in the oven till mostly firm. This makes a great GF meat alternative, perfect for veggie burgers (which usually have wheat in them) and can be easily tweaked for breakfast “sausage” or made less spicy. Also, try searing and chopping up for nacho topping or tacos.
Carly Herring blogs for The Empress, a lovely restaurant in Richmond, Virginia with many gluten free and vegetarian choices. You can read more about the restaurant from Carly, here.