March 21, 2014
I always get questions about how to make gluten-free seitan. When Herbies ask how to replace the vital wheat gluten, my go-to recommendation is OrgraN’s Gluten-Substitute. I can't tell you how many emails I've received saying this product has changed their life!
Recently, Josh posted his own gluten-free seitan recipe in one of the comment sections, so I asked if I could share it on the blog.
Not only does his recipe include how to make a chicken style seitan loaf, but also sweet potato dumplings and dumpling stew for a complete meal!
Since I've been traveling so much I haven't had a chance to make this, but hopefully you'll find it helpful -- and delicious :)
Chicken Style Gluten-Free Seitan Loaf
- 1/3 cup teff flour
- 1/3 cup buckwheat flour
- 1/3 cup sweet rice flour (glutinous rice flour)
- 1/4 cup moth bean flour (or mung bean or lentil flours)
- 1/4 cup nutritional yeast
- 1/4 cup tapioca flour
- 3 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cube vegan vegetable bullion (no salt added)
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp sage
- 1/4 tsp thyme
- 1/4 tsp paprika
- 1/4 tsp marjoram
- 1/8 tsp celery seeds
- 1/8 tsp ground rosemary
- 3/4 cup cooked kidney beans (puree in food processor before adding to the flour mixture)
- 1 1/2 tbsp coconut aminos (or Braggs)
- 1/4 cup ketchup
- 1/2 cup water
Preheat oven to 325F. Puree wet ingredients in food processor. Mix dry ingredients in a bowl, then slowly add to wet mixture in food processor. Continue to mix until all ingredients have combined and a dough ball forms. Place seitan mixture on 15 inch long piece of foil (Note: Josh says he greases the top side of his aluminum foil with cooking spray, but I don't think that's necessary for seitan) and form a 12 inch long, 1/2 inch high, and 3 inch wide log. Leave about 1 1/2 inches on either end of dough to edge of foil. Wrap the foil around seitan and twist ends tightly. Bake for 1 hour and 15 minutes flipping over once halfway.
For the sweet potato dumplings:
- 4 medium sweet potatoes, peeled
- 2 1/2 cups chickpea flour
- 1/2 cup sweet rice flour (glutinous rice flour)
- 2 ener-g egg replacements
- Salt and pepper to taste
Place a large pot filled with cold water about two thirds filled on stovetop to boil. Boil or roast sweet potatoes until tender and mash cooked sweet potatoes. Make vegan egg by mixing egg replacer with warm water according to package instructions. Stir mashed sweet potatoes, egg replacer, flours, salt and pepper together, then knead with hands. Grabbing golf ball size pieces, roll and drop carefully into boiling water, and cook until dumplings rise to surface.
For the chicken and dumpling stew:
- 1 large yellow onion, diced
- 5 large carrots, peeled and diced
- 4 ribs celery, diced
- 1 lb green beans, trimmed and cut into 2 inch long pieces
- 6 large red kale leaves
- 3 cloves garlic, peeled and minced
- 2 cups vegetable broth
- 2 cups non dairy milk (I use flax milk)
- 2 tablespoons corn starch or other starch like arrowroot or sweet rice flour mixed with equal parts water.
- 1/4 chopped dill
- Poultry seasoning spices like sage, thyme, oregano, marjoram, onion powder, and garlic powder
- Salt and pepper to taste
Line a large pot with a thin layer of vegetable broth and saute onion, celery, carrots and garlic. Add green beans and cook until tender. Add kale and vegetable broth. Bring to a boil then add milk of choice and thickener slurry. Cook until thickened. Add chopped dill and serve with sweet potato dumplings and chopped seitan.