- 3 cups gluten flour (available in health food stores)
- 1 1/2 cups whole wheat pastry flour
- 2/3 cup nutritional yeast
- 2 teaspoons ground coriander
- 2 teaspoons ground sage
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 4 cups water
- 1/2 cup canola oil
- 1/2 cup tamari (a type of soy sauce, made without wheat and available in health food stores)
Preheat the oven to 350ºF.
Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper.
Stir the gluten flour, whole wheat flour, nutritional yeast, coriander, sage, ginger, and salt in a large bowl to blend.
Whisk the water, oil, and tamari in another bowl to blend.
Quickly stir the tamari mixture into the flour mixture until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil.
Place the pan of seitan dough inside a larger roasting pan. Add enough water to come half way up the sides of the pan of seitan.
Bake for 2 hours, adding more water to the roasting pan if necessary, or until the seitan is firm on top.
Cool the seitan to room temperature. Quarter the seitan into 4 equal (1-pound each) squares.