This is a detailed step by step instructional video to help you achieve the most amazing seitan shreds and slices. EQUIPMENT Food processor Pressure cooker Recipe makes approx 950g INGREDIENTS 12 C plain (all purpose) flour 1/3 C chickpea flour 1 Tb tapioca flour 1 ts garlic powder 1 ts onion powder 1 ts sugar 4 chicken flavoured stock cubes (or 4Tb stock powder of choice) 1 Tb water 2 Tb peanut butter 1 Tb olive oil (or vege oil) 2 Tb soybean paste (or miso paste) METHOD 1/ In a large mixing bowl, combine 6 C flour with 2.5 C water and knead to form a dough ball...repeat with the remaining plain flour 2/ Place the two dough balls into separate bowls to rest for 30 minutes covered in cold water 3/ Wash the dough balls (separately) ...knead the dough ball underwater until all the starch is drawn from the dough ball...you will need to change the water when it turns opaque...the water will appear cloudy when all the starch is washed off and you are left with essentially a mass of gluten...place the gluten mass in a colander... Wash the second dough ball and combine the two gluten masses in the same colander for any excess water to drain away...leave to rest for 1 hr 5/ In a small bowl mix together the chickpea flour and tapioca flour, garlic powder and onion powder 6/ Put the sugar, chicken flavored stock cubes, peanut butter, oil, soybean paste and 1 Tb of water into microwave safe bowl and heat for 40-50 seconds....mix to combine 7/ Add cut up gluten pieces with the chickpea flour mix and the seasoning mix to a processor with the chopping blade attachment...process to incorporate the seasonings and flours evenly through the gluten ball...process in smaller batches if your food processor is small to avoid overloading it 8/ Scrape out the processed gluten and divide into two equal parts 9/ Roughly shape the seasoned gluten into two long sausages...let it rest for 20 mins 10/ Fold elongated gluten over twice and massage/compress it back into a firm gluten sausage...once it feels like the gluten has reformed strong bonds, there will be a bit of resistance...at this point, you can stretch and knot the gluten to prepare for steaming...repeat this for the other half 11/ Wrap the knotted gluten up in one layer of parchment paper, followed by a layer of aluminium foil for extra re-enforcement 12/ Steam in s pressure cooker for 2 hrs 13/ Rest seitan until completely cooled before shredding or slicing. Notes * If you follow my recipe and method exactly, you WILL acheive the same results...but feel free to experiment and put your own spin on it...it might turn out a little different though 😁 * Do NOT skip the resting phases...it could affect the final result immensely...I learnt the hard way so you don't have to😦 * The taste is very neutral... Inject more flavours prior to final cook/fry/bake/stew/ braise etc when meal prepping via marinades, seasoning, sauce, herbs and spices...GO NUTSO...treat it like it's "raw"...you usually wouldn't eat raw "meat" without extra prep * If you prefer a more 'tender' less shreddy "meat" double the chickpea flour amount...you will still get fabulous shreds but a softer, less chewy texture will result. * If you are just starting out,  try half the recipe amount...practice the process...it might take a few goes...it's not hard but you do need patience... * If you don't have a pressure cooker, you can steam on the stove top...2hrs for half batch, 3hrs for full batch...Have fun! 😊