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'll transform it into a very tasty meat substitute  customized for personal taste. You'll learn the "washed gluten" technique for making seitan, which gives it a very realistic texture and good taste. But, that process takes three days. So, all the "messy" work will be done at the end of the second class and 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.

Details

A $15 materials fee, included in the price of the class, covers everything you'll need.

Class Policies

• Ages 14 and up are welcome.
• You must wear closed-toe shoes in the studio.
• You must be registered for the class (no drop-ins).