About

Seitan, or "meat" made from wheat gluten, dates back to Buddhist monks in China almost 1,500 years ago.

Starting with three pounds of flour for each student, we will transform it into a very tasty meat substitute that will be customized for personal taste.  Making seitan with the technique you will learn, gives a very realistic texture and good taste - but it's also a three-day process. All the "messy" work will be done at the end of the second class. You'll have everything you'll need for final steps at home.

We'll discuss how to create different textures and flavors by altering the method of mixing, kneading, cooking, and flavoring. You'll learn tips and tricks for experimenting outside of class, including the pros and cons of starting with pure vital gluten instead of flour. 

Project

Class Policies

• Ages 14 and up are welcome.
• Wear close-toed shoes to class.