This is a “wash the flour” method of making seitan. My tiktok on this went viral recently, so I thought I’d make a blog post with the full recipe and extra details that you can’t fit in a short video! Anyone that knows me, knows I love cooking and baking, so it was great to see this reach so many people.


Instructions and full info is below as well as answers to commonly asked questions from the video. I really enjoyed making this seitan and it’s something I’ll definitely be doing more often. It’s great as a meat substitute in all sorts like a chick’n and cheeze sandwiches, wraps or even chicken soup! I’m going to be using it as a sub for bbq pulled pork soon so keep an eye on my instagram for that.


Homemade Seitan:

Servings: 2-3

Time: 50 minutes cooking, 1.5h prep/resting, approx. 2.5h total.

  • 3 cups flour (I used bread flour – see notes)Shredded seitan on a grey plate.
  • 300ml water (1 cup = 250ml)
  • Seasoning (e.g. salt, pepper, herbs, spices, stock powder)


Additional extras:

  • Oil to fry
  • Stock to boil
  1. Mix flour with water to make a dough.
  2. Knead for about 5 minutes until the dough is smooth.
  3. Pop the dough ball into a bowl, cover with a tea towel and let it rest for at least 1 hour.
  4. Put the dough into a bowl in the sink, fill the bowl with water and begin squeezing and kneading the dough. The water will turn milky, empty out the water (use a colander to catch all the bits).
  5. Repeat step 4, washing the dough, until the water is no longer looking like milk, and becomes translucent & cloudy instead. The seitan should now be stretchy and squeaky but still soft. Almost like cooked halloumi or chewing gum in texture.
  6. Now add your seasoning – add more than you think you need, measure with your heart.
  7. Knead/stretch and fold the dough to evenly distribute the seasoning. Let the seasoned seitan rest in a colander above a bowl to drain excess water and rest for at least 20 minutes.
  8. Stretch out the dough and twist it around and knot it. If there are long pieces left over, knot it again, tuck in any loose ends.
  9. Heat up a pan & oil and fry for about 2-3 minutes on each side to get some nice colour (be careful it will spit when you first put it in because pf the water content in the seitan).
  10. Once you’ve got some colour, drain off any excess oil (or use a new pan) and cover the seitan with vegetable stock. Boil it for 45 minutes.
  11. After boiling drain the seitan, shred and enjoy! It’s even better the next day!
  • You NEED to add seasoning. Like tofu, seitan is very bland without it. Add more than you think you need and feel free to flavour the cooking water and use flavoured oil to fry as well.
  • The resting is very important, you cannot miss these steps, it gives the seitan time to form gluten.
  • And no, it’s not bread! By kneading the dough under water, you’re washing away the starches.

What flour should I use?

The Seitan Society says to use flour of about 10g-12g protein content per 100g. I used bread flour because the plain flour I had was 9% protein so not quite high enough.


What seasonings should I use?

Whatever you fancy! I used: garlic granules, onion granules, sage, salt, pepper, msg, nutritional yeast (nooch) and vegetable bouillon.


How do I know when it’s washed enough?

It should become stretchy and feel squeaky – I know this sounds weird but think about the texture of halloumi or chewing gum.


Can I use a mixer?

Yes absolutely! You can use a stand mixer for this to knead the dough. I would only use it on the lowest setting to prevent overworking the dough and your mixer.


How long does it take?

The whole process takes about 2.5 hours. In total I was probably actually in the kitchen working for about 30-45 minutes for the initial dough kneading, washing & frying. The rest of the time I could do other things because the dough was resting/boiling etc.


What is the texture like?

I find the texture of this seitan to be very resembling of meat. Something between chicken & pork I should say (my best guess having not eaten them in a number of years).


Can I make a bigger batch?

Yes! Just double or triple etc the recipe. Remember to adjust the amount of seasoning you need as well and also it may take longer to wash.


Do you need to use a specific water temperature?

I used cool water the whole time, or you can alternate between cool & warm water.


Why can’t I add the seasonings at the beginning?

Because this is a wash the flour method you will be washing the starch out of the dough, this means you will end up washing out all the seasoning and it’ll all end up down the drain!



Info for this recipe from @FutureLettuce and Seitan Society.

Categories: Food

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