Table of Contents:
Is WHEAT GLUTEN Bad For You? | Skinny Recipes
Video taken from the channel: Skinny Recipes
Making CHICKEN from Wheat!! Seitan Fried Chicken
Video taken from the channel: Sauce Stache
EASY SEITAN RECIPE 3-WAYS | VEGAN HIGH PROTEIN
Video taken from the channel: Brian Turner
Vital Wheat Gluten: Protein Packed, Elasticity Backed. WTF Ep. 182
Video taken from the channel: Kitchen Alchemy from Modernist Pantry
KETO TIPS | Is Vital Wheat Gluten Keto Diet Friendly?? | Keto Q&A with Health Coach Tara & Jeremy
Video taken from the channel: Tara’s Keto Kitchen
Is SEITAN bad for you?!
Video taken from the channel: Mark Batch
Vital Gluten and Increased Gluten Content in Wheat Celiac Disease in the News
Video taken from the channel: Mayo Clinic
Seitan is a popular vegan protein source made from wheat gluten and water. It is high in protein and is a good source of minerals like selenium and iron. Seitan is a great option for vegans who.
Seitan is a food ingredient commonly eaten in vegetarian diets that’s made from wheat protein. Since seitan is bland-tasting, chewy, and holds together well, it makes a good base for vegetarian meat substitute products and recipes. Based on all this, you’d think seitan might make a good addition to your diet, and you might be right.Seitan is a popular meat replacement that is made using wheat gluten and can be found in many types of cuisine.
It’s generally low in calories but high in protein and pre-packaged varieties may also contain extra sodium, additives and fillers as well.Seitan is a popular vegan protein source made from wheat gluten and water. It is high in protein and is a good source of minerals like selenium and iron. Seitan is a great option for vegans who cannot eat soy, since other popular vegan foods, such as tofu and tempeh, are soy-based.
Seitan or vital wheat gluten is a commonly used meat replacement that is nowadays being used across a variety of cuisines. Seitan is used as a meat substitute and is the only meat substitute that remains completely free from soy.Seitan is a food product obtained from gluten i.e. the protein part of the wheat. The other names for seitan include gluten, wheat meat, and wheat protein, etc.
The name wheat meat is given to seitan because of its meat-like texture after being cooked. Thus, it is also considered to be a great meat alternative for vegetarian people.Seitan is a really solid meat alternative (and, tbh, they’re not all created equal). “It has a good texture and is often used to create vegan ‘meat’-like products including Tofurky,” says Shapiro.[ad_1] 2020-04-01 Need To Know about Seitan Made With Vital Wheat Gluten Seitan is a food product obtained from gluten i.e. the protein part of the wheat.
The other names for seitan include gluten, wheat meat, and wheat protein, etc. The name wheat meat is given to seitan because of its meat-like texture after being [ ].Seitan is made from wheat gluten. Yes, you heard me correctly. This “health food” consists almost entirely of gluten: a substance that a lot of people are going to great lengths to avoid these days.
It’s made by rinsing wheat flour dough to dissolve and remove most of the starch and fiber.The important and little-discussed reasons to avoid seitan, aka “vital wheat gluten” as a stealth ingredient added to sprouted breads and other foods. This additive completely negates any health benefits of sprouting and actually contributes to the.Seitan is bad for you if you’re gluten intolerant, but for everyone else, it’s a healthy and nutritious food.
It may not be the perfect protein, but seitan is healthier for you than chicken and red meat, as you won’t be ingesting carcinogenic HCAs.Seitan is a popular vegan protein source made from wheat gluten and water. It is high in protein and is a good source of minerals like selenium and iron. Seitan is a great option for vegans who cannot eat soy, since other popular vegan foods, such as tofu and tempeh, are soy-based.“Seitan also is a good source of iron, selenium, and phosphorus, giving it a little more nutrient credibility than just its protein content,” says Michalczyk.
Plus, unlike other products that are.It can have a spongy or firmer texture, when it is called seitan, and can be seasoned to take on flavors, including mimicking meats such as chicken, duck or beef. Packed With Protein. Vital wheat gluten is extremely high in protein, and because of this, it is a healthy alternative to animal protein sources.When the gluten dough is steamed, baked, boiled or otherwise cooked, it becomes chewy with a very meat-like texture – which is what makes seitan (and vital wheat gluten) such a popular food choice in the vegan community.
Although seitan is made from vital wheat gluten, they are not one and the same.
List of related literature:
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| from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything |
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| from The Coconut Ketogenic Diet: Supercharge Your Metabolism, Revitalize Thyroid Function, and Lose Excess Weight |
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| from By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat |
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| from The New Atkins for a New You: The Ultimate Diet for Shedding Weight and Feeling Great |
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| from The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times |
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| from Wheat: Chemistry and Technology |
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| from Culinary Nutrition: The Science and Practice of Healthy Cooking |
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| from Lies My Doctor Told Me Second Edition: Medical Myths That Can Harm Your Health |
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| from Cooking for Healthy Healing: The healing recipes. Book two |
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| from Saunders Comprehensive Review for the NCLEX-RN® Examination E-Book |
177 comments
I love seitan…I keep in water bath for one hour…then I bake it in oven for 45 minutes…and freeze it for later…then I eat it with fried green peppers, mushrooms, and onion. Incredible!!
Please please please try better than bouillon paste it’s changed the fake chicken game for me!
add some wheat or chickpea flour to the recipe…try about 1/4 cup to this recipe, and don’t boil, as some of the others pointed out, it completely changes the texture.
There’s an interesting study with 3 groups, celiac, gluten intolerant and normal. All showed increase intestinal permeability.
Some people say seitan isn’t good for you, but there is really no good research to show it’s disease promoting. I usually eat seitan in places of processed meats like sausage or bacon. And as science has proven processed meats ARE disease promoting, they are a schedule 1 carcinogen. Not to mention processed meats are usually high in saturated fat, unlike seitan meat alternatives. Seitan sausage or bacon may not be “health food,” but it’s surely healthier than processed meat.
Dude’s looking like he’s gonna fall asleep any minute. Very healthy looking vegan again with his meat “substichute”.
I´ve watched a few seitan recipes of the last days, but the way YOU explained it really helped me!
The part where you explained what ingredients are vital and wich are optional was really handy since I always eyeball that shit anyway haha it also helped that you talked a bit about where to get the ingredients etcetera since they usually gloss over those very specific ingredients you´d need to make vegan recipes like these.
I have got some rashes on my back. Do you think it’s a symptom from detox?
Seitan is actually not new to human diet. I am Chinese and people here have been eating this since hundrends years, ( we have even some fermented ones that has a better texture and more delicious) for people who doesnt have intolerance i think its fine to eat and a good source for protein.
Here’s a tip too guys. Use a mixer with a bread hook. Let the machine kneed dough for TEN MINUTES. This really improves the texture and allows the dough to be more meaty in texture. ❤️��❤️��❤️
Not quite sure what “man made” means in this sense, but it’s pretty much bread dough with all the starches washed out
Good information.
How we can made wheat gluten free.
If I eat barely chapati feels light.
But eating wheat chapati feels heavy and increase weight.
How we can make wheat attached gluten free.
Do reply.����������������������������
Gluten free is a gimmick. Only 1% of the population has Ciliac disease. The rest of us can digest it just fine.
Thank you for clarifying! Saw a keto recipe that called for vital gluten. I’m gluten free
Best vegan meat substitute is Oyster Mushrooms Cluster. It tastes just like chicken when you use BBQ sauce and so on. You need to press it down in the pan with some weight on top till the water comes out, brown a bit seasoned and then throw it inside the oven with your favorite sauce. It’s delicious.
woow i just made this recipe and i think it might have been the best seitan i’ve ever made!! awesome!!!
If you guys need cheap egg replacement you can use linseed gel.. its easy to make. I made vegan saitan Schnitzel and it tasted great and I say that as a meat eater.
Everyone should read and get the truth of todays wheat by reading ” The Wheat Belly Book”.
Guys…
This is the perfect seitan recipe I’ve tried!
Im doubling it next because every member of my family had a few bites and was hoping to save some in the fridge for the next day but that didnt happen!
Though forgot the tahini and added coriander powder and used veggie stock. Oh my GOSH! so so so delicious!
Going to try it with tahini tomorrow.
His parting comment is what you should pay attention to!! Everybody’s digestive system is different!!
I don’t think eating a concentrate of gluten is a good idea.
Where did you get the protein figure from (24g protein per 100g)? I buy the seitan powder in 5kg bulk and it shows 100g is 75g of protein, as well as when you google 100g seitan.
Thank you so much for clearing that up for me. I was looking into keto breads that use yeast and they all seem to have vital wheat gluten in them. Any gluten is not keto for me. Thank also for educating me about the dangers of WGA, I hadn’t heard of that before
Let it cool all the way to fridge temp before the second cooking. Makes it a lot firmer.
I have stopped taking rotis regularly as I always use to have a bloated feeling.Now I got the reason watching this video.Thanks.
I love your videos thanks so much for them…Really. I love experimenting too. Just a thought. Check out the instant pot. 20 minutes for Seitan and done.
Adding some beans helps with the texture, for chicken style I would use Chickpeas or Great Northern. Also try not boil Seitan, steaming is the best. Also wrapping them in foil first helps a lot. Also you need to knead the Seitan for longer. Most cooks ive seen recommend about 10mins of kneading and beating it before cutting it into pieces.
Actually Wheat gluten has been documented in China since the 6th century. It was widely consumed by the Chinese as a substitute for meat, especially among adherents of Buddhism.
To what degree does the seitan dough need to be cooked? I’m thinking of forming the kneeded dough into thin strips and marinating them in some soy sauce, sesame oil, ginger and garlic, for some bahn mi. Would I be able to marinate the dough, and then perhaps sauté it as opposed to baking it in water?
Yeah, but isn’t tofu made of highly processed soy as well? How is it any better after going through so many pesticides and genetic modification?
Is it me or is he looking like a cross between Thor and Jesus….I’m not that high dude lol
If you have a WinCo, Bob’s Red Mill vital wheat gluten is usually available in the bulk bins.
Thanks Aunty for ur valuable infos….I’m a teenager nd jus into cooking and ur recipes seems to so good….I’m really excited to try them out…so far I’ve subscribed to beauty vlogs mainly…ur presentation simplicity nd sincerity attracts me the most….go ahead u r a real help for all of us…just one suggestion from me is that plz add more evening snacks so that I could avoid unhealthy snacking as u mentioned above…take care nd have good health always
Always love your positive energy!! Thanks Brian for another amazing video!!
I put mine in broth and some fell apart �� why do you think it would do that? Only thing different is, I used hot water for my liquid ingredients and garbanzo flour to replace whole wheat flour. Help!
I tried making vegan meat for the first time today, I didn’t use yeast, just wheat gluten, pureed beans, water and some barbecue seasoning, boiled it for about 20 minutes and just cooked it in vegetable oil. It turned out surprisingly meat-like (well except for the taste, but it tastes great). The only problem is it was too chewie, probably should’ve boiled it for longer.
Hi, Great Info! Wow a lot to take in! Thank You!����✌❤ Sheryl
I usually mix the Seitan with a cup of chickpea flour for the texture. And the most important thing, steam your Seitan or cook it in a simmering (never on boil) broth otherwise you will get a chewy undesirable texture
Super, explained in such a way that everyone can understand, very clearly. Good luck.
My Italian grandmother said that they used to use this as a meat substitute 100 years ago because no one ate meat the way they do now or could afford it. She used to make it as chicken Parmesan. Absolutely fantastic
Why to mimic food? If you are vegan why to eat something that looks like no vegan food.
Just gonna say to anyone who who wants to try “the more you need it the better texture it will have” is not particularly true, the texture will be come tougher (and more chewy) the more you need it good for something like steak and a burger for example but maybe not the texture you want for chicken
I followed your recipe except I used a bit more gluten flour, maybe 1/8 cup more, and I added a little liquid aminos. And then instead of baking it in liquid, I simmered it in a light veggie stock on the stove top for about 40 minutes. I also did the trick mentioned here of letting the dough rest 10 minutes, then kneading more. Anyway, your recipe is delicious! Thanks!
All over this! A little more variety in my protein daily! How long does it last in the fridge?
Add a quarter cup of extra firm tofu to your wet mix without pressing it. Then add enough broth to make a cup. I also add bragg’s aminos and a little acid to hedge my bets in case I over work the dough. There is a cookbook called Vegan American Kitchen by Tamsin Noyés. That is from where I learned to make seitan. I’ve modified her versions to my personal taste, but recipes give you the confidence to do that.
What supermarkets sell seitan in UK? I shop at tesco but iv never seen it
Edit: oh never mind, you made your own lol. Thanks very simple to follow, iv always found this sort of stuff to be very intimidating to do lol
Omg I liked the video up until you said it’s not natural! There’s no chemicals in them you just wash the wheat dough and what left is gluten which is called seitan!
Vegans really miss meat. Too bad this will always be disappointing.
Very informative video, can fermentation reduce the gluten in the dough, please guide me ��
I literally just finished making me Seitan dough when I clicked on this. I do mine so different but that is the amazing thing, Seitan is SOOOO versatile!
Here is how I make mine:
Per 1 bag (250g) my dry ingredients:
Nooch, garlic powder, onion powder, old bay Cajun seasoning, black pepper, McCormick steak season (yes it is vegan) and I don’t measure any of them. I eye ball it.
Wet ingredients:
Soy milk and soy sauce and vegan Worcestershire sauce. 2 tables spoons of soy sauce. 2 table spoons of soy milk. 2 table spoons of Worcestershire sauce (it is a little salty but not over the top) and I boil them in a big pot of veggie broth.
O M G it is sooo much more cost effective and easy to make.
Im sure it is Juicy as it soaked up all the oil it was frying in
Thanks for this, it looks great! Im new to vegan and like to workout but cant eat soy, i was going crazy eating just lentils and beans for protein. This is a game changer!!
You inspired me to go ahead and finally make seitan for the first time today and I followed your recipe. It did not disappoint! Thank you!!
You can no longer find vital wheat gluten at sprouts and Trader Joe’s doesn’t sell it
Its bad if u have autoimmune conditions too..so avoidable for such people. otherwise its OK if u don’t have a health condition
You need garbanzo flour to make it less
Spongy and to taste more like chicken
But where is the science. At least for me being a diabetic, I need to know whether it is spiking my sugars. When I see these Keto friendly breads using Vital Wheat Gluten and Oat Fiber, I need to know how many net carbs I have taken into my body.
But as they say, each person needs to find out what their body can handle. But thanks for sharing your opinion.
Michael Bolton is that you? �� Sorry m8 but I just couldn’t hold it to myself ��. Thank you for the info. Keep up the good work.
3 tips, add some vinegar to cut the gluten taste, and add some chickpea ot lentil flour for a better texture.
Cook it on low heat for longer,the boiling water makes it spongy.
Simple easy and so much more tasty
lmao why do you remind me of James from end of the fucking world…
Have you watched the video recipe by Mary’s Test Kitchen? It’s called Chickwheat. I’ve made it and it is by far my favorite (recipe is actually from avocados and ale).
I have most definitely fucked up seitan. Other videos say to knead longer so it doesn’t sponge up, and I did it for like 10 mins and /still/ had a spongy loaf ��
Thanks so much for the video Brian! I’ve really been enjoying seitan lately. Will definitely try some of your recipes:)
My childhood was filled with on and off vegetarianism (guess mom wasn’t sure! LOL)… I bought some Vital Wheat Gluten out of nostalgia the other day and now I actually know what I can do with it! haha GREAT VIDEO!
why would u want a chickeny flavour as a vegan? world is gone crazy
Like he said, I get my vital wheat gluten from amazon prime! it’s pretty cheap and convenient
I don’t eat wheat, corn, or sugar that isn’t found in fruit, and would eat actual free range chicken, but I still really liked watching your video.
I have a bunch of different Seitan recipes. Seitan is the best!
Not sure if I missed it but what temp should the oven be at to bake the seitan?
I feel like Seitan making will be the death of me I MAKE IT ALL THE TIME
All I want is the PERFECT RECIPE LOL
So I’m gonna try your methods
Dude, get an INSTANT POT. Nobody’s waiting an hour for wheat meat
Thank you for this recipe, I think I might finally make this! And it’s more affordable than store bought seizable.
One of my favorite videos of your channel brother! I’m so sick of vegans demonizing vital wheat gluten as something horribly unhealthy when it’s one of the best and healthiest plant protein sources in da world! Hail seitan!
I personally am not vegan, but on god I’d become one if you were my nutricionist
Delicious! Thank you…if we can eat this way we won’t only be saving animals but our planet. It’s also much better for health to eat plant based. ����������❤️��
Just like me hanging on to that 1/8 teaspoon of garlic powder lol
रोटी बनाने के लिए पहले आटा कितने घंटा पहले भिगोना health wise benificial होगा? Please बताइये
Seitan is straight gluten garbage. Maybe you’re saving a cow but you’re shredding your intestines. And spiking insulin without healthy fat ratio to all that protein. Such noble vegan martyrs. Have fun at 65 ���� The cows bless you ��
Try making seitan the washed flour method. It’s a game changer. Check out the Facebook group ‘the world of mangled brains and droopy genitalia’ ��
The first one (i didnt fry) after the initial over cook with the nuggets was good but a bit chewy??
your body can make gluten its own.
So we should avoid this protine.
I make a lot of seitan, but I am by no means an expert. I will recommend the channel SauceStache for anyone who is interested in going hardcore on their homemade mock meats. I have a few tips though…
1. Add COLD water to the vital wheat gluten
2. Knead well, let it rest about 10 minutes and then knead again before you cook it
3. Load that shit up with garlic and onion powder. Liquid smoke is a game changer as well
Super happy with this recipe, hella easy, hella delicious. A quick word to the wise, I added the water to the wheat gluten and kind did a quick stir then added all the spices and things. By the time all that was added, I went to mix it all up and my load was already beginning to solidify, so maybe just be patient, add all the accoutrements, then stir that shit.
Thanks for this, man. Everything I needed/wanted to know/try!
Great videos, would love it if you tried to implement zero waste along the way (reduce packaged foods, etc.)!
Those moles on your face are distracting me from hearing a thing you’re saying.
For diabetic person wheat grain is bad as compare to jawar or bajara or rice?
With wheat germ present in the whole wheat flour from the local mill, how much will be the shelf life?
Check out avantgardevegan for some great recipes too guys!! ❤️��❤️��❤️
Would you be able to put this in an air fryer for the frying part? How would that come out?
I learn a lot from watching your vids. Thank you for all the good informstion.
why am i watching a video about wheat chicken if i cant eat big amounts of gluten lol
I heard that the wheat grown in Italy is non-Gmo HEIRLOOM wheat.
You didn’t even link studies to back up what you were saying
I’ve made seitan with boiling and haven’t noticed the difference. At least not enough to suggest it has a unfavorable texture. And anyway, it’s better when it’s been soaking up some veggie broth in the fridge. I especially love it when mixed with tofu; it firms up really nicely in the fridge.
And I don’t know why we have to obsess on making the seitan taste close to chicken. It’s not like chicken is the only form of meat out there. There’s a variety of meats and they all taste different. So why can’t seitan be a brand all on its own? It’s better to see it that way.
“MMmm, someone is making seitan!”
or “Aww this seitan doesn’t taste like chicken.”
Well, no one picks up a burger and says, “It doesn’t taste like chicken.” so there! Hah.
two tipspowder your chia seeds before rehydrating them and the more you work gluten the tougher it becomesthat’s bad for making pasta doughbut pretty good for mimicking meat texture
It’s only spongy because you didn’t cook it long enough. I cook mine for over an hour
My wife makes Seitan with a similar approach. Can you think of a way to fight the spongy texture?
This question has probably been asked before, but can you shred this instead of breading it and frying it?
I feel like he is a chef/ food scientist how he explains everything haha. Great video team!
Maybe kneed the seitan longer and steaming it would help the texture. Recently I ate at a local restaurant called city light in Newfoundland and their chickenless orange chicken is so close to chicken (I am only recently vegetarian) and I couldn’t tell the difference! Texture and taste!
Try making fried shrimp! Add water from water pack tuna to gluten. I added ole bay seasoning to water when simmering. Batter & fry like regular shrimp. Made this for a party ( with cocktail sauce and tarter sauce) everyone raved how fabulous it was.
I can’t eat gluten, is there an alternative to vital wheat gluten? thanks
if you put the heat lower when cooking them up, they become less spongy en more of a compact structure:p
i’m over it i made seitan two different time and it came out trash both times ��
Trying baking Seitan until very lightly browned on each side which will help seal in flavor, then simmer for about 20 minutes which will remove the browning effect. Let cool in fridge overnight to improve texture, then cover with flour, egg replacer, bread crumbs, and fry. Takes a little more time, but I think you’ll find the texture and flavor much improved. Cheers.
My face is always swollen 24×7, what should I do which will reduce the swelling on my face? I have Hypothyroid also.
Mam please reply me ����������������������
I tried to make some today and mine came out spongy inside ☹️
they been eating Seitain for thousands of years in Asia, this food is nothing new.
I am black I miss Captain hooks sharks,Harold’s, So I need to make some chicken or fish that taste like that plus a veggie Philly & tuna any solutions I believe in you
To avoid the air pockets that make it look and feel like a sponge, you put the dough in the food processor for eight minutes until it looks shiny and smooth like taffy. That will also give it more of a shredable chicken texture as well. People generally say to turn the temperature down to medium high so it’s simmering high instead of boiling. That will make it have less water inside the meat I think. But the stringy texture instead of the spongy texture is from the food processor for eight minutes. I generally steam it
Today I’ve made my first seitan and the barbecue ribs are so freaking delicious:) Thank you for sharing the recipes, Brian!
I use chickpea flour instead of an egg replacer. I try some recipes by Brazilian Chef Jana. She has funny recipes, also Cordon Bleu:
https://www.youtube.com/watch?v=3EwGxy-B1Ws
Ok I’ve been wanting to try this or tempeh for years. 2020 is my time ��
Hey Guys!! Should you go gluten free?? I hope all your gluten related doubts are answered in this video. Liked the video? Make sure you subscribe too!❤️❤️ Do share this video with family and friends as it will mean a lot to me ❤️❤️ Also, note that new video uploads are on Tuesdays & Fridays. Thank you for your love and support!! Stay Blessed!! ❤️❤️
Check your facts. It’s been used in Asia since the 6th century
Including millet in our daily diet will help the farmers too! Sorghum or jowar is my favorite!
You deserve an instant thumbs up just for that beautiful hair! I also have those vintage measuring cups. They were my grandma’s. I can’t eat gluten, but I watched the whole video including the ads to support your channel. Much Love from Pennsylvania:)
Thank you so much,
your information was very helpful,exactly what you talked about,were some of my concers and questions.Do you have any information on how soy beans are processed,I heard somehow aluminum is used..? is it a real natural bean?
So whats the alternative ingredient to replace
vital wheat gluten in making keto bread?
350 degree F for 45 mins…are u serious…all the nutrients will be destroyed at that temprature…
dnt waste your time in making that when its void of nutrients..
WHYYYYYYY the hair?? No offense please I’m just wondering why??????
Haha “this is a new product, it hasn’t been around” yes it has, the Japanese have used it for hundreds of years.
Yep! �� I still have those orange Tupperware measuring cups.
Seitan is not a fairly new product. It’s been eaten in China, Japan, Korea, Russia and the Middle East for thousands of years. The word seitan is of Japanese origin and was coined in 1961 by George Ohsawa, a Japanese advocate of the macrobiotic diet, to refer to a wheat gluten product created by Ohsawa’s student Kiyoshi Mokutani.
Will try adding flour to my seitan. I would like to see how it changes my usual shoe soles.
I really enjoy the soft spongyness in my breads from adding a little extra gluten. I think this was a difference between all purpose and bread flour.
Naw man, we can’t leave the comment number at that! It’s 4:45am and I’m recovering from surgery, and dude you got me getting out of bed to make this chikn! New subscriber!
I have found the EnerG egg replacer to be my favorite… my chick’n came out amazing first time ever and I agree… I just simmer mine for about ten minutes..
Doing research for cheap protein alternatives(because my local grocery’s are raising prices on chicken��)led me to your channel��tbh thank you for this recipe going to try it out this weekend
Ma’am can you plz share some nonveg diet atleast for 2 or 3days… And i m also lose 2.5 kgs with the 10days 10kgs thyroid diet plan… After that diet what do i eat?
Being in diet,I have thyroid also..v should totally avoid rice or Hw v cn take t if v follow diet?..n also gluten free products any available in market cn u suggest any?? I have nt had any 3 issues u have mentioned? Cn I tk wheat chappati in my diet
Aluminum foil is bad for your health. Wrap your food in parchment paper and then put that in aluminum foil
Isn’t the reason for not eating meat to get healthier? Then why do I see so many overweight vegans?
you guys look like you truly belong to each other. It’s nice
What the benefits of washing and sun dry before making flour in local grinding mil.
In the thumbnail the video length covers the word protein so just assumed you were describing yourself… Easy, vegan and high.
The soft sponginess is due to under kneading. I use a stand mixer for about 10-15 min
tiny suggestion when cutting or tearing your pieces off vacuum seal it in individual little packs then throw it in this way it’ll cook without getting soggy because whether you’re boiling or just simmering it they will get soggy which is why we generally wrap it nice and tight before cooking
Seems like way to much work to be a vegan��♀️ But if you can do it then����
This recipe is SO FLIPPIN GOOD ��������❤️
For the water I added liquid smoke, soy sauce to mine �� I had half yellow mustard and half dijon for mustard portion. Double recipe and bigger pan and everything went according to plan �� yum yum yum, excited to make again ❤️!!
WowwowowowWOW!! THANK YOU BRIAN!!
Thank you for this! I’ve been searching for a simple and easy seitan recipe and this is is it! Many other YouTube videos had so many other ingredients.
Even though I eat sabji roti I feel bloated all day. We grind at local mill as well.
It looks like those cheapo chicken patties you get in the freezer isle
Okay my dude this came out perfectly. I used “chicken” broth I made from scratch for the dough and the water to bake it in and holy mother of god I ate half the batch before I could cook some rice to go with it.
The texture is perfect. The first half was better maybe because it was still hot and steamy and allowing the rest to cool then frying up made it more rubbery but still the best consistency seitan I’ve ever made.
Super easy method and this is going to be my go to for seitan probably forever.
Another great discussion. My body is reacting to the dairy products. I dont know for sure if gluten bothers me or not. But I know for a fact about dairy so I’m trying my very best to stay clean from it for at least a month. But keto seems to revolve around cream and cheeses so much its difficult. I guess using the vital wheat gluten is up to the individual and how it affects their body although I know it is considered low carb. I have made a few loaves of bread with it but I myself ate very little of it with the gluten in it.
I’m still waiting for your revised coconut bread recipe Tara. I dont miss bread very much at all. But there are times I crave like toast and jelly or peanut butter on toast, or maybe some french toast. Good alternative breads allow us to stay true to this lifestyle. But thanks for another great discussion guys..
Dont try this types of experiments, virus are born to this typed of experiments
Gonna have to practice making this. Those Buffalo Bites look so good I’m gonna have to make some for my pals once The ‘Rona is ova. Thanks dude
Gluten is only a problem for those who have gluten intolerance. Breads have existed in antiquity with very little gluten issues in the populace. But for those who have a gluten issue they must avoid it.
But keto is not about the avoidance of gluten.
It is about a daily macro distribution which limits carbohydrate intake to force the body into a state of ketosis. Once jn ketosis the body then changes its fuel source from a carbohyrate-based fuel sourde to a fat based fuel.
Why is it important to change fuel sources?
….. It is not important to *most*….but is essential to diabetics and epileptics…and other inflammatory-based diseases.
With Celiac, especially, there is a need for a gluten free diet lifestyle….but does not necessarily require a keto diet.
Keto diet is a diet designed in the 1800’s for diabetics and epileptics.
With the advent of insulin injections, diabetics turned to medicine. Same as epileptics…medicine.
Each person’s body responds differently.
For “most” morbidly obese and diabetics…this diet with its macro distribution is helpful for balancing blood sugar and losing excess weight.
Mam is it good to avoid gluten totally and having millets regularly for a normal person to loose weight
I made the mistake of buying Franks Wing sauce the same one you used and it said it contained butter??? Is there one that doesn’t?? I love Franks but unfortunately the wing sauce one has butter I’m pretty sure…. please correct me if I’m wrong but I think your using a sauce with dairy butter in it?????
Adding lentils takes it to a whole new level… a bit of liquid smoke too.
Thank you for such a detailed video..however I have a query..how about organic whole wheat flour sold outside are they better than normal atta which we get outside
Is using vital gluten healthy, specially while making bread??
Can you please explain what this does for other stuff shown in the video? Like bread….etc?
Sorry, Coming to this party a little late, but you can bake seitan in the oven (350 F ) for about an hour. I wrap mine in foil and it turns out like a small salami sausage. If you bake it then you don’t need to fry it before eating but you can slather slices with (home made) barbecue sauce.
Having Rheumotoid Arthiritis can eat wheat Roti?
Since we r staying out of India, its not possible to get milled wheat flour.
Hi Mam. Very useful info. Kindly post some soups for weight loss. Thank you ��
Thanks man, really useful video! I’ve been vegan for nearly 2 years now and I’ve never tried this before, but you’ve motivated me to make this, and MAKE THIS I SHALL! Brian Turnin’ me on to Seitan. Brian Turnin’ the population vegan (and I support it)!
Hai mam
I have habit of eating raw rise. How I stop it. I try to control it, but at least one week only able to stop again I continue.
I have been eating seitan since I was little….you have to wash it until the water is clear….the water of the first washed in heat up and use it as glue for my art and craft.
you can be balancing out the missing amino acids, you can just eat some beans, that will give you a complete protein
You should do some product testing and start your own line of Vege meat products or substitute cheese line….
Chechii plz reply…
2 yrs kazhinja kunjinu cow milk etra amount kodkam…
Thank you for your enrichment!!!! Mam homemade biscuits for kids and waiting for kids recepies!!!!!
Thanks for sharing this valuable info. Also, could you please tell if pcod effected people can have wheat, dairy & soy products. I’ll be grateful to you if you answer my quiery so that i can alter my diet accordingly. Thankyou.
Hi mam… Useful informative video mam… Thank you… Though biscuits and cookies are made with maida, if it is baked at home with pure butter ( not margarine) then it is quite ok know mam…to give to our family members… And sometimes with whole wheat flour also…seeking your advice in this mam…
Nothing as depressing as wheat chicken. Sad mentally ill people eat this.
Hello ma’am first of all thanks a lot for you great work.. actually I just wanted to request you for a new summer diet plan for pcod/pcos..
Ma’am I consume local mill barley flour.. chapati every day. Is it good for health? Or it contains gluten?
Mam u r a mind reader�� thx so much for this useful information…Lots of luv ��������
Sister super plz make a video oats n Chia seeds n Flax seeds combination of lunch recipe
How has he not been hit a million subscribers yet? This guy is so entertaining and educational.
Have you tried chicken from seitan made from jackfruit and grapefruit peels?
I loose 2 kg from ur diet plan I want to know proper diet plan for Ramadan I avoid eating chicken and meat in Ramadan Thank you Mam
What could be used to replace the oil? Tahini or sunflower butter?
I’m trying, i fall off and get back up…never give up. thanks for the recipe.
Hello am am a big follower of u…especially overnight oats…I have messaged many times BT mam didn’t reply…