Bob's Red Mill Vital Wheat Gluten
Posted by AshleyKimball on May 22, 2007 · Member since Nov 2006 · 536 posts
Whenever I use this stuff to make seitan, the seitan has this weird smell and aftertaste. Sort of like....mold or bugs or something.....anyone know why? (Happens even if i use a brand new box) (I don't think other seitan I've eaten gives that weird taste) Anyone else get the same taste? What's going on?
Haven't used that particular product but I do love his Polenta. I must admit, I don't even know what seitan is.
I haven't had that problem... but I don't use that brand for gluten... I get mine from bulkfoods.com
What else are you adding to the seitan, flavoring wise? Could that be it?
I use the Bob's Red Mill Vital Wheat Gluten and all the seitan I've made has turned out great. I've made the Chicken Seitan for the Unfried Chicken for Happy Chickens that calls for the gluten and some tvp, the seitan recipe from Vegan with Vengeance and the Seitan O'Greatness from the ppk forum. All have tasted (and smelled) great. I don't know why your seitan would smell and taste weird. Maybe the store has sold you out dated rancid gluten.
I am also wondering if maybe your store is keeping it around for too long. Mine always tastes yummy. Also, I keep mine in the fridge.
I've only made homemade seitan a few times, and have only used Bob's Red Mill (I keep mine in the fridge, too). I thought it tasted pretty good, but then again I don't know what homemade seitan tastes like using anything else. Perhaps I should buy some in the bulk section next time so I can compare.
Not to thread hijack, but how long is wheat gluten supposed to last? I bought some about a month ago,
but I haven't been brave enough to try to make seitan yet. It's really scary to me for some reason. :-\
I haven't kept it in the fridge. Should I put it in now? Is it still ok?
Best I can figure, it expires just short of eternity. I recently made some gluten balls from some in my mom's cupboard that was at least 4 years old. Turned out perfectly yummy.
but I haven't been brave enough to try to make seitan yet. It's really scary to me for some reason. :-\
I was scared too the first time!
I suggest a baked seitan recipe. Like maybe drgaonfly's ribs. I think it's easier and turned out with better results baked. I'm gonna try the pepperoni seitan that's been going around from PPK and fatfreevegan... but of course since it's different i'm nervous. LOL
I don't keep mine in the fridge but it's in the very back of a dark cool pantry.
I suggest a baked seitan recipe. Like maybe drgaonfly's ribs. I think it's easier and turned out with better results baked.
Good tip, Jennifer! Dragonfly's Ribs was the first seitan recipe I used. It turned out well, and was not a recipe too difficult to carry out. I believe it paved the way for the method of boiling seitan, which was a little more complicated (at least I thought so).
but I haven't been brave enough to try to make seitan yet. It's really scary to me for some reason. :-\
I was scared too the first time!
I suggest a baked seitan recipe. Like maybe drgaonfly's ribs. I think it's easier and turned out with better results baked. I'm gonna try the pepperoni seitan that's been going around from PPK and fatfreevegan... but of course since it's different i'm nervous. LOL
I don't keep mine in the fridge but it's in the very back of a dark cool pantry.
I want to make Dragonfly's ribs but I can't find tomato buillion, at least not at the few places (HEB, WF, Central Market) that I've looked for it. :( I only find tomato and chicken (not faux chicken flavored but real dead bird granules.)
The Seitan O'Greatness recipe is awesome. It's become my favorite snack. When I get home from work and I'm a bit peckish (love that British slang word) I eat a small chunk and it tides me over until one of us cooks.
I made seitan last night, the first time it has turned out really well. I used Bob's red mill brand and thought that helped make it good, as before I was using bulk stuff. It may be the recipe I used from La Dolce Vegan. I've made Dragonflys ribs, they turned out okay but I forgot some ingredients. The seitan 'o' greatness I made blew up large and got overcooked. Trial and error. Maybe try a different recipe?
I made seitan last night, the first time it has turned out really well. I used Bob's red mill brand and thought that helped make it good, as before I was using bulk stuff. It may be the recipe I used from La Dolce Vegan. I've made Dragonflys ribs, they turned out okay but I forgot some ingredients. The seitan 'o' greatness I made blew up large and got overcooked. Trial and error. Maybe try a different recipe?
I think I remember reading in the posts about the Recipe O'Greatness that it will do that if you don't seal the aluminum foil up tightly enough around the seitan log. The main hesitation I had was using aluminum foil but my DH convinced me that not enough aluminum would "rub off" on the seitan to make a difference. I hope he's right.
I was hesitant about aluminum foil too. That was probably why it didn't work cause I only had a teensy strip of it left, just barely enough yto cover it. I will try it again.
Can someone tell me what Seitan is??? I am a new veggie (about a year) and have been just going it alone. I don't think I am getting the right amount of protein and I assume that this stuff is a protein source. So, what is it and is it any good, anyone?
Seitan is wheat meat. I've made it before using just plain white and whole wheat flour in a bowl with water and kneeding it, draining it, adding fresh water, kneeding it, draining it... etc. until my wrists hurt and it resembles seitan. It tastes good this way though! I think it tastes better than the Bob's. Just my opinion : ) I can find the wheat ratios if anyone wants to try it this way.
I want to make Dragonfly's ribs but I can't find tomato buillion, at least not at the few places (HEB, WF, Central Market) that I've looked for it. :( I only find tomato and chicken (not faux chicken flavored but real dead bird granules.)
I couldn't find any either... never heard of it in fact so I just added 2 T of ketchup to the water. Wisked well. Worked fine. ;)
I have gotten tom. boul. at super walmart in the mexican food section.
thanks I'm Hungry for replying to my question. I think I might try it.
I'm a "from scratch" kind of girl but I don't think I would rinse wheat flour to get the gluten out (I know there are many threads on here about people who have though! Hopfrog had a good method) I'm just not into seitan enough for all that work!
I'd rather season up a zuchinni for dinner and make cupcakes with the extra time (skipping the seiten all together) before i do all that rinsing. ;)
heehee
jennifer <----- lazy :D
I also thought that Seitan made with Bob's red mill tasted bad. But when I really thought about why I didn't like it, I think it was the soy sauce. That flavor wasn't jiving for me. So I'm going to make it again without that. Hopefully, it will come out better and I'll like it.
I'm a "from scratch" kind of girl but I don't think I would rinse wheat flour to get the gluten out (I know there are many threads on here about people who have though! Hopfrog had a good method) I'm just not into seitan enough for all that work!
:o I wish! You must be thinking of someone else...unless in some alternate universe I've become some amazing seitan making extraordinaire. In this universe, I can't even get it right starting with wheat gluten out of a box. ;)
Elizabeth
PS any chance of seitan being added to the spell checker? This is a vegetarian site afterall!
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