Sourdough Starter Seitan
If you are still keeping up the sourdough starter that you started at the beginning of the pandemic you are probably looking for new ideas to use the sponge. In fact the lower phytate levels may help make this gluten heavy meal more digestible and the natural prebiotic properties can also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels. Tonight we cooked the seitan in the pressure cooker, but I'm inclined to try steaming it next time for a less dense texture.
Ingredients
- 1 cup Sourdough Starter
- 2 cups Water
- .5 cups Butter or Plant Butter or Olive oil
- 2 teaspoons Salt
- 1 tablespoon Seasoning (Combination of your favorite flavors, e.g. Onion powder, Garlic, Paprika)
- 2.5 cups Vital Wheat Gluten
Instructions
Place all ingredients in your food processor and process for 2-3 minutes.
Wrap dough in parchment paper and place on a trivet in your InstantPot with two cups of water and pressure cook for 1 hour, with a natural 15 minute release. (I'm going to try this with the steamer setting next time for a lighter texture.)
Slice and serve with your favorite meal. Tonight we sauted some of the seitan and used it with chipotle rice bowls.