Instructions: In a large bowl combine flour and water and form into a ball. Place dough on a counter and knead about 150 strokes, until the dough is smooth and elastic.

Put the dough back in the mixing bowl to cover with warm water. Let the dough rest for 30 minutes while you make the stock.

In an eighteen-quart stock pot, combine all ingredients for the stock and bring to a boil. Lower the flame to a simmer, while you make the gluten.

To make the Gluten: Place dough in a colander, inside the mixing bowl. Put the bowl containing the colander and dough into the sink and fill with cold tap water. Knead the dough for five minutes and drain. Repeat this procedure two more times.

Fill bowl with hot water and repeat five minutes more, pulling and kneading the dough until the water becomes almost clear. Finally, rinse in cold water for an additional two minutes.

What you are left with is the glutinous part of wheat. The protein, all of the starch, and 90% of the bran having been washed away.

Divide the gluten into two equal-sized balls and simmer in the stock for 2 1/2 to 3 hours. Add water from time to time to keep gluten submerged. Strain the stock and use for soup or sauce. Seitan is now ready to use. Refrigerate or freeze.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.