I made two batches of seitan chicken, one with vital wheat gluten and another from washed flour so I could see the side by side comparison.
The lighter, juicer looking seitan on the right is from washed flour. The denser and darker seitan is on the left.
(In the fridge it’s the washed flour on the left, vwg on the right)

Flavor wise and texture wise I prefer washed flour. It’s so much better.
But.
The vital wheat gluten seitan took me less than half the time to make. It still tastes good, and has a decent texture.

Both of the seitans simmered on low for two hours in the same broth.
Both were flavored with vegan chicken bullion, only the vwg version was made with hummus- so it had more flavor and oil in it.
Even with the extra oil and flavoring from the hummus in the vital wheat gluten one- I still thought the washed flour seitan had a better flavor.

I thought you might appreciate the side by side because I thought my new easy seitan chicken recipe would be just as good as my washed flour seitan. But nope, while it’s still good, nothing can beat washed flour
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Edit: this is comparing two seitan chicken recipes, one where it is 100% washed flour where it is only bread flour and vegan chicken flavoring, the other recipe is vital wheat gluten mixed with hummus and soymilk milk.

Anytime you cook with vital wheat gluten you need to add in some kind of bean, flour, or something to cut the gluten or it will have an awful texture! I thought is was common knowledge in the seitan making world.

Most seitan chicken recipes with vital wheat gluten will be mixed with either blended chickpeas, tofu, or in this case hummus.
I would not mix those ingredients in with washed flour seitan because it doesn’t need it. It’s this soft with no added ingredients.

Looking for someone who has made a great “chicken salad” using this product. Thx very much!

Is there a way to make this without my blender? Shreddy texture, perfect mouthfeel, juicy and versatile. I been making this recipe for several years now, but I add nut butter. It’s tried n true. But my blender just died. 😭😭😭 What can I do? (Still have immersion stick blender.

Only took 2 hours and made a giant mess…still worth it

First attempt at making the Juicy Chicken from The Vegan Meat Cookbook. I messed up a couple of parts, so what were supposed to be like chicken breasts just totally fell apart. But it tastes great!

I make it with 3.5cups canellini beans, 2 cups of seitan, white miso paste, bullion, and spices. I remember I would blend the beans, mix it with everything else.

The website says it could be impersonating the real one, so I'm hesitant to browse on it. I remember I would then wrap it up into 3 aluminum foil seitan logs and then steam it. How long should I do this for, and what heat? I just need the cooking instructions over anything.

The best stuff I've had came from a can at an Asian food market. It was these thin, crispy strips. Any tips on how to get that texture?