How to Make Seitan from Any Flour: A Complete Guide
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How to Make Seitan from Any Flour: A Complete Guide
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seitan secrets revealed by @wendythefoodscientist Want to improve texture and flavour of your homemade seitan? Watch my video and read my explanation below! It’s meaty, high in protein, and honestly… surprisingly easy to make at home. Seitan is made from vital wheat gluten: wheat flour with the starch removed. What’s left is over 75% protein, which makes it one of the most powerful whole-food meat alternatives you can make from scratch. As a food scientist, I’ve tested so many versions — and the
0:29
seitan secrets revealed by @wendythefoodscientist Want to improve texture and flavour of your homemade seitan? Watch my video and read my explanation below! It’s meaty, high in protein, and honestly… surprisingly easy to make at home. Seitan is made from vital wheat gluten: wheat flour with the starch removed. What’s left is over 75% protein, which makes it one of the most powerful whole-food meat alternatives you can make from scratch. As a food scientist, I’ve tested so many versions — and the
27.4K views7 months ago
FacebookWendy the Food Scientist
It’s meaty, high in protein, and honestly… surprisingly easy to make at home. Seitan is made from vital wheat gluten: wheat flour with the starch removed. What’s left is over 75% protein, which makes it one of the most powerful whole-food meat alternatives you can make from scratch. As a food scientist, I’ve tested so many versions — and these two tweaks changed everything for me: 1) Add beans and nutritional yeast This improves the texture (more tender!), adds depth of flavour, and boosts the n
0:23
It’s meaty, high in protein, and honestly… surprisingly easy to make at home. Seitan is made from vital wheat gluten: wheat flour with the starch removed. What’s left is over 75% protein, which makes it one of the most powerful whole-food meat alternatives you can make from scratch. As a food scientist, I’ve tested so many versions — and these two tweaks changed everything for me: 1) Add beans and nutritional yeast This improves the texture (more tender!), adds depth of flavour, and boosts the n
446.7K views7 months ago
FacebookWendy the Food Scientist
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