(For all ingredients, please use organic versions if available)
Batter
5 cups vital gluten flour
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons dried sweet basil

Liquids
5 cups filtered water
½ cup tamari
1 teaspoon liquid smoke

Stock
1 cup tamari
3 tablespoons rice syrup, sorghum, or molasses
Filtered water to fill half of 12 quart pot

1. Pour the vital gluten flour into a big bowl.
2. Add in the garlic powder, onion powder, and the dried sweet basil
3. Mix all this together, get it all blended nicely.
4. Pour in 2 cups of water into another bowl.
5. And then another 2 cups and keep the remaining 1 cup.
6. With the remaining 1 cup of water, pour out 1/3 of the water, and fill in with tamari. Pour it into the water bowl.
7. Add in 1 teaspoon liquid smoke into the water.
8. Take the dry batter, use a spoon and make a little indentation in the middle, and then pour in the liquid.
9. Put hands into the mixed batter, knead it really good, put it all together then take the mass, go around the bowl, make sure to take all the dry powder.
10. Mix all together really good.
11. With the fist and just kind of push it down, push it down. This is to take the air out, and make it denser.
12. Put it out on a cutting board.
13. Pound it down a little bit, turn it over a few times, and keep beating.
14. Now, it can be shaped as preference and the thickness can be control as preference too.
15. Take the stockpot, fill up half way with water.
16. Add a cup of tamari into the water, a little bit of rice syrup or sorghum, or mollasess.
17. The seitan is going to be boiled in the stock water.
18. But before, cut the seitan into the pieces you want it to. This seitan will blow up about double its size as it boils.
19. Boil the seitan, until the seitan absorb the stock and become double in size, and going to rise to the top and float. Then it is done.
20. Put the lid of the pot with a little slide to keep the heat in but not to over boiled the liquid.
21. If you want it to be a little tenderer, let it cook less.
22. If you want it to be a little bit more chewy, leave it cook a little bit more.
23. Roughly it is about 40 to 45 minutes.
24. Just take a spoon to make sure there’s nothing sticking on the bottom, give it a little turn every 10, 15 minutes.
25. The remaining stock can be used to make delicious gravies, or put rice in it or any kind of grain and cook it up in this.
26. When it’s done, take the seitan out of the stock and you can use it as you like, for instance as a roast beef, sandwich meats, or put it on the machines and grind it. Anything.