• Make the Dough:
• In a large bowl, mix the flour with salt, then slowly add water. The amount of water may vary slightly, as different flours absorb water differently. The ratio of flour to water should be about 2:1.

  Add the water gradually, mixing it into the flour with your hands. Once combined, transfer the dough to a lightly floured surface and knead it for 5-8 minutes until it becomes elastic and no longer sticks to your hands.

  Place the dough back in the bowl, cover it with water until submerged, and let it sit for 30 minutes.
• Wash the Dough:
• After 30 minutes, pour out the water from the bowl. I recommend dividing the dough into 2 or 3 smaller parts. Place these pieces into a colander over a bowl. Ideally, do this in the sink.

  Open the tap and start washing the dough by kneading and squeezing it to remove the starch. You'll notice the water becoming more opaque and thicker and it will fill the bowl. Stop the tap once it's full and continue washing the dough in the water. Once it's completely white, replace it with clear water and repeat the process.

  I find one or two washes are more than enough. Do not pour the starchy water down the sink as it may clog it. Instead, you can save the water, let it sit for 24 hours to separate the starch, and use it for washing dishes or watering plants. If you need to discard it, pour it into the toilet. Repeat for the rest of the doughs.
• It might need another rinse, judge based on the texture you get, then the seitan will be ready.

  You’ll know it's ready when there’s hardly any white starch coming out, and it feels stretchy and rubbery between your fingers, having reduced significantly in size. Don’t worry if the seitan looks like it's falling apart; it needs to rest for 10-15 minutes to change texture.
• Let the seitan rest for 10-15 minutes in an empty colander.

Cooking Method

• There are two main ways in which you can cook homemade seitan. You can either cook it in a flavourful broth or steam it. Boiling it in the broth gives it a more dense texture while steaming it makes it more airy.

Broth Cooking Method

• While the seitan is resting, prepare the broth. In a pot, add water, soy sauce, onion, garlic, and the seasonings. Place it on low heat and bring it to a simmer.

Shape the Seitan

• After resting, the seitan will be more stretchy and manageable, and it should not break apart. Shape the seitan based on how you plan to use it. For chicken strips, stretch the dough into a rectangle, cut it into three strips, and braid them. Stretch the braid lengthwise and tie it into knots. For slices, simply stretch the dough and tie it into knots without braiding.

Cook the Seitan (Broth Method)

• Once shaped, drop the seitan into the broth and cover it with a lid. Cook on low heat (it should not boil) for 30 minutes. Remove the seitan from the broth.

  You can either cook with it immediately or store it. To store, place the seitan in a container and cover it with the broth. If cooking with it, it’s best to wait at least 20/30 minutes for the seitan to stabilize. You can slice it or tear it apart with your hands to create chicken strips.

Steaming Method

• If steaming, place the seitan in a steam and steam for 30 minutes. Then it's ready to use. Cut it into chunks or strips.