I swear I will get back to the bentos, but I have been experimenting with recipes and then I get requests to post about it.
As we know, seitan is heavily gluten based, heck it’s made from vital wheat gluten. So when I found this recipe from Bob’s Red Mill for “Gluten Free Seitan” I had to give it a try.
Here is what the recipe below apparently looks like:
Image from: Bobsredmill.com
- 1/4 cup BRM Flaxseed Meal
- 1/2 cup BRM GF Rolled Oats
- 1-15 oz can Chili Beans or Red Beans
- 1 tsp Chipotle Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 cup Instant Yeast
Here’s my take on this:
Air Eater’s vegan/gluten free/soy free version:
- 1/4 cup BRM Flaxseed Meal
- 1/2 cup BRM GF Rolled Oats
- 1/2 1-15 oz can Kidney Beans
- 1/2 1-15oz Pinto Beans
- 2 Cloves mashed garlic
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 cup BBQ Sauce Granovita Brand
However, let me tell you, I made this for our late Thanksgiving with @MathieuLLF’s parents and I actually made 10x’s the amount. That meant quite a few cans of beans to open, thus the pinto beans as I ran out of kidney beans.
First, I combined the dry ingredients and mixed them in the blender for about 3 minutes, till they were quite fine. It took me 2.5 hours to mix all the dry ingredients in my blender, then mix the beans, then mix the two together. I was only doing 2 cups of dry/wet mixture at a time to not overwhelm my food processor. Yeah, that’s dedication.
If you were to add yeast, the recipe calls for a wait time of 5-7 minutes until the dough rises and then it’s time to fry the seitan. A very good tip is to wet your hands a bit while scooping to form patties or whatever shape you like.
This is what happened with my recipe:
It struck me as odd how much these meat substitutes looked a lot like the real thing. I assure you they were deliciously vegan. I would recommend crumbling the patties for nachos and or tacos. I have half a batch of these bad boys in my freezer and some in a freezer bag in the fridge for throughout the week.
Happy eating!
Wow, you made a lot of seitan! They really do look like real meat. I am so intrigued by gluten-free seitan now. It sounds easier to make than regular seitan, actually, as gluten can become difficult to manipulate into the desired shape once it forms.
I am interested in any soy free recipes, as I cannot tolerate soy. I can barely tolerate gluten. So any great seitan recipes you come up with I am looking forward to try.
Hi Lisa. Gluten free seitan is tricky, but I heard there is a mix out there that works very well. I’ll email you the brand. Thanks for reading!