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401 bytes added, 08:08, 21 June 2012
Use case based documentation Seitan is best for allowing coagulated wheat prtioen. I can see why this would confuse people used to understand how to do common tasksusing it, because while it *is* derived from wheat, it is pretty much pure gluten (prtioen) and wouldn't carry the same carb threat that other grain products would. It is not a super-processed food anyone could make it in their own kitchen by super-kneading dough until it is extremely rubbery and the starch and bran can be washed out. The texture is about like cheese curds, and it absorbs flavored readily.
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