Wash the Flour (WTF) Method - Washed Flour Seitan
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- Опубліковано 27 лют 2021
- Turn flour and water into the ultimate vegan meat - seitan! This step-by-step flour-washing video shows you just how simple it can be, plus what to look for to make sure you’re washing out the right amount of starch for your next seitanic creation.
To see the steps written out, check out: seitansociety.com/wash-the-fl...
For a bunch of washed flour recipes, go to: seitansociety.com/washed-flou...
And don’t forget to use that leftover starch water to make BACON! seitansociety.com/recipes/sta...
Learn all you can about seitan! seitansociety.com - Навчання та стиль
Dang girl! This is your FIRST video? You are far more clear and professional than a lot of experienced content creators. THANK YOU for keeping the music in the background, adding the text and closed captioning. All are greatly appreciated. Subscribed!
Thank you so much!!!
It's because she's from THE Seitan Society
Hey! Just want to add that I used your recipe but blended in red kidney beans (and some seasoning) to make it a complete protein. It came out great! Also, the coloring from the red kidney beans (regular red beans worked well too), gave it a meaty like look! I have seen so many videos only using vital wheat gluten with beans; but adding them to the wtf method worked perfectly!
I’m looking forward to more content from you. I’d love to know how to use the starch water. I’m just starting figuring this seitan thing out and would love some explanations on the different stages of washing, when to use what stage of wash. And what the different abbreviations means, like WTF and such. Thank you again for a very informative movie, loved the close ups and explanations on what to look for.
You'll find a bunch of washed flour recipes linked on this page, including a 'not that washed (NTW)' pastrami by Oncle Hu and chicken by Yessica Infante, as well as my recipe to make bacon with the starch water. I plan to add more to the starch water recipe collection soon, so stay tuned! seitansociety.com/washed-flour-recipes/
Much more informative with the process then most of the other videos I've watched. Thank you!
Happy you found it helpful!
100% agree. I have been on a quest for about a year and this one is my favorite by far.
I've been washing mine on my counter because I had yet to see someone doing it in the sink in other videos I've seen and didn't think of it myself.
Thanks for sharing.
Great video! So professionally created - and I love your colander!
Thanks! 😊🙏🏻
Love love love this tutorial.
Thank you!
Success! I tried a few times previously to do WTF but had poor results with basically a dumpling at the end of the process. Following the video instruction I not only got a stretchable Seitan but was able to season and knot, followed by slow cooker poach yesterday and this evening used the shreds in an awesome "chicken" Madras. The texture was a little "eraser-like" on the teeth for a few bites. Next version maybe I need to be adding either tofu or chickpeas. Thanks again for the awesome guidance.
Glad it worked out for you! You can try washing just a little less to avoid “eraser” consistency. If you do prefer to add things like tofu or beans, I suggest starting with a very small amount and then gradually upping it until your desired texture is achieved. Congrats on your success!
Thank you for this. I was getting burnt out of my roast loafs.
One of the best informative videos out there!!! Also, how long did it take for the whole proccess and how many grams of seitan did you get with this recipe? Subscribed and waiting for more videos, thanks a looooot!!
Thank you! It takes me usually about 10 minutes to form the dough ball and knead it, followed by about 15 minutes of wash time. When starting with 6 cups of bread flour, I have weighed the dough a few times after letting it drain for about 20-30 minutes, and depending on the amount of starch I washed out it weighed between 350-450g.
@@seitansociety1151 Thanks for the fast response, have a nice day!
Awesome.Thanks:-)
Streamlined, clear, uses both image, voice and text to explain the recipe.
Hello and thank you for this video :) Can I use vital wheat gluten flour?
Ugh after the 2nd wash mine looks like cottage cheese and will not hold togther :( What did I do wrong?
It looks delicious. I'm sure I'm going to like it a lot when it does. But I have some questions. 1-How can I keep it in the freezer or in the lower part of the refrigerator? 2- how long can I keep it? 3- Do I keep it with the cooking broth or without it? It is important to me because we are few people at home. Greetings from Guayaquil Ecuador
You can keep it in the broth in the fridge for about a week after slow cooking/simmering. The longer you keep it the more color it will lose if that is important to you, but the more flavor it will develop as it marinates. Or you can take it out of the broth, let it drain and pat it dry, then freeze it. I haven’t experimented with freezing it in the broth directly, though I don’t see why that couldn’t also work.
Hi, just came across your video. I've watched other videos and tried out but my seitan turned out rubbery. Could it be because of the starch still in the flour? I'm going out your method too. Your video is more detailed. Thank you very much.
If you’re finding it’s rubbery, chances are you could already be washing more starch out than you need to. Personally I prefer to wash more to remove the extra carbs, then add in tofu, pea protein powder or chickpea flour, and/or a little fat to soften the texture. Liquid seasonings will also soften your result some, just watch the amounts on everything - start small and add more as you need.
@@seitansociety1151 thank you for the quick response.
I've never seen this done before and I have no idea how I stumbled upon this video - but I'm intrigued! What is this used for?
Mostly it’s used today to make plant-based meat substitutes, but it’s been used as a source of high-protein food dating back to the 6th century. The technique is still used in some cuisines in the more traditional sense.
@@seitansociety1151 I really appreciate the explanation - thank you! Going to have to try this out sometime.
@@seitansociety1151 so I never thought of flour as being high in protein. I saw this recently and thought it was really neat for a meat substitute but still don’t quite understand it nutritionally. Do you have any resources or info on how that works?
@@kylievincent1185 Absolutely. My fist suggestion is to take a look at the ingredients/nutritional information on a bag of vital wheat gluten. Vital wheat gluten is made from using this process to separate the gluten from the starch, then dehydrating the gluten and turning it back into a flour which you can later hydrate in order to make seitan. I detail those nutritional values here: seitansociety.com/is-seitan-healthy/. When doing this the more traditional way (washing flour on your own) you’re probably removing a bit less starch/carbs, but the idea is very much the same, and the more you wash the more starch you remove.
Do you have to stretch , braid and knot after this for the texture or is that not really required, I am only just learning about washing method today, after realizing nobody sold vital gluten flour locally. Thank you for the explanations of what to look for in the video and the updates since in your technique in the comments about as well.
I used to just stretch and knot it, and the images you see are from that with great results, but I now make sure to really twist it tightly before knotting or braiding (you can do either.) The twisting helps achieve the texture that makes it easier to rip into shreds as you follow the grain.
@@seitansociety1151 thanks for the quick reply:)
Awesome name. 😆
could you do this in a kitchenaid and change the water instead of kneading it by hand through all those washes? New to this :)
It has been done (somewhat) successfully by others, though you won’t get nearly as much starch out as you will washing by hand, and you will need a splash guard. You should be able to use it to make your initial dough ball, and many more have had success with that. Unfortunately I’m not one of them, my kitchen aid started smoking, so I can’t personally recommend it. Some things I’ve changed from when I made this video - I usually add just a little more water (not too much) so the dough is a little bit stickier. This helps it wash out easier. Too much and you can wash away gluten. Also, I don’t vigorously knead the dough, after it comes together I let it sit for 15 mins, then cover with water. Saves about 5 minutes and a bit of a workout. 😊
TFS how would you proceed in making a ‘burger’ from this point? I see all the ‘chik’n recipes but no burger 🍔 recipes
I would probably add beefy seasonings, then wrap and steam it. Then I’d chop it in a food processor and add other ingredients to bind it and finish by frying it in a pan or grilling.
Can you use a stoneground wholemeal flour or just white?
While whole grain flour usually contains a higher percentage of protein than white flour, the bran can sometimes interrupt the gluten from forming strong bonds during the washing process. However, different flours yield different results, so if you have it in hand and want to try it, I’d start with a small amount (maybe 1-3 cups) and see how it goes. 😊
When the seitan is wet, how will it season properly if it's so rubbery?
I use mostly dry seasonings and put everything into a food processor, but you could also cut the seasoning in with a knife or kitchen scissors. If adding any wet seasonings use very little, and turn it into a seasoning paste before adding. I sometimes wrap and steam, but most often cook in a well-seasoned broth to get more flavor in. Here’s a whole bunch of recipes using washed flour to check out: seitansociety.com/washed-flour-recipes/
Can you overwash? Mine was really waterlogged and wouldn’t hold together, it turned into a soggy mess. Help!
The most common reason for this is not enough protein in the form of gluten in your flour - did you use bread flour? Some brands of all purpose flour have more gluten protein than others. It can also happen if you started with too much water in your initial dough ball. I could recommend continuing to wash and add a pinch of salt in the hopes it will help it come back together but if it is your flour it probably won’t work.
Can the first mix and knead be done in a stand mixer?
A lot of people have had success with it, though my stand mixer wasn’t happy with the toughness of the dough. Some things I’ve learned since making the video, are that you can hydrate the dough a little more so it is stickier, which makes it easier to knead and wash. Too much water will cause it to fall apart though, so be careful not to add too much. Another is that if instead of kneading, you can simply combine the flour and water until you have a cohesive mix, then let it rest for 15 minutes before covering with water. Hope that helps!
@@seitansociety1151 This is good too know. Thank you!
Hi. What’s the difference in taste between vital wheat gluten vs. homemade washed flour?
Some people taste more of the gluten flavor (like a strong, bready aftertaste) with vital wheat gluten than with washed flour. I’m one of them, but I still appreciate VWG’s convenience. So, for more heavily-seasoned dishes like sausages I still use VWG a lot, and it’s an amazing burger binder. At the moment I’m enjoying experimenting with washing to see where it goes. 😊
@@seitansociety1151 Thank you. I struggle with that taste you speak of, but I never knew what it was. I made a turkey with VWG, and it was perfect in texture and look, but the taste. I couldn’t get past that taste. Thank you for that description. I am going to try the “WTF” method this weekend. I can’t wait.
@@thefoodadvocate if you have any questions about the process feel free to reach back out, here or on the site. I hope you’ll find quite a difference in flavor as I have.
@@seitansociety1151 Thanks so much. I may have to take you up on that. I joined the society on Facebook too. I’m new to eating plant-based and have so much to learn. Thank you again!
I feel like, we need part 2?!
There are so many things you can do with it from here, the possibilities are practically endless! I have created corned beef and prosciutto videos so far, but there will be lots more to come. 😊
Shame you never kept this channel going, do hope you pick it back up! :)
That’s the plan! Hopefully you’ll be seeing some more soon!
@@seitansociety1151 Fantastic news! Look forward to seeing what pops up. #ringthebell ;)
My washed seitan turned out crumbly. I any suggestions for future washes?
Sure I’d be happy to help. For starters, which phase was crumbly? After washing you couldn’t get the dough to come together? Or after cooking? Any more info you can provide about your process would help me better help you. 😊
@@seitansociety1151 thanks so much for the speedy response! The crumbling did occur at the washing stage, the pieces broke off from each other and didn't really want to recombine. I tried draining ND kneading them some more, and while they did come together again, the texture seemed off. I wonder if more resting would solve that problem
@@mariap.3321 then I think it could be either your flour did not have enough protein, or you added more water in the initial dough ball. Usually if it’s more water, the pieces should come back together, however, as long as the protein content of your flour is high. One other possibility is if you use a whole grain flour, even though it has high protein, the bran might disrupt the gluten from forming. If you know your flour is good, I’d suggest washing a little longer to see if the pieces come back together, and definitely rest afterwards to let it drain.
@@seitansociety1151 thank you! I tried again and I think my issue was.not giving it sufficient time to rest. Learning every time! Thank you for your response and for your video!
Whats the mass of the gluten you get out at the end?
This recipe yields a little more than 1lb/about 500g finished product.
@@seitansociety1151 Thats about 17 % protein.
@@chavenyenketswamy1498 how do you figure? Washing flour is not easy to precisely determine the amount of protein, but by my estimation it’s about 20g per serving.
@@seitansociety1151 Well you used a specific quantity of flour at the start and its around 12.7% protein and if you weigh the final mass of gluten its quite easy to estimate the protein content.
@@chavenyenketswamy1498 but then you’re not accounting for the starch that was removed, which alters that percentage drastically.
my first try - a total failure as it seems. I'm now in front of a bowl with very runny dough. It's completely broken apart and the pieces are forcing themselves through the colander holes
I think I know what my issue is after reading some comments. I used bread flour from our zerowaste shop, but it's probably too much on the whole grain side. Plus I only left it in the water for an hour in the beginning. Will use another, whiter type of bread flour (will check the protein content!) and let it rest for two hours next time. Also make the initial dough drier. This is not as easy as it seems!!
I see you think it’s probably your flour, and that would be my first guess as well, especially if you followed a similar ratio of water to flour as in the video. If you use too much water in your initial dough ball, that can cause it to fall apart as well. If I saw this in time, I’d have recommended adding a pinch of salt which can sometimes help to bring the gluten back together. Best of luck on your next trial! 🤞🏻