Seitan Log

Following in the footsteps of Susan’s veggeroni, and a number of other similar recipes I’ve seen floating around the Internet, this is my own version of oven baked gluten. This makes a dense, sort of dry salami-like wheat gluten log, ideal for crumbling for further use.


This seitan has some tiny air bubbles in it, as seen in the photo, and for an even denser texture, I would make sure it’s wrapped in multiple layers of foil. The bad news is that aluminium foil is far from being ecological, but I can’t think of anything that could replace it in this recipe.

The gluten flour we use is not high-gluten wheat flour, but 100 % gluten. In Helsinki, this kind of gluten flour is available for example in the organic store Ekolo that’s close to where we live.

This is what I used:

  • 3 dl instant gluten flour
  • 3 cloves garlic, pressed or grated
  • 1 dl fried onions (the store-bought kind), crushed
  • 2 dl water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon liquid smoke
  • 1 teaspoon red paprika powder
  • 1 teaspoon dried chili in oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon peanut butter
  • 2 tablespoons olive oil

First, I preheated the oven to 175 degrees Celsius.

I measured the gluten flour in a bowl, mixed everything else in a different bowl, and then poured the wet mix in the gluten bowl. Now I kneaded the dough for 5 minutes, forming it in a log about 25 centimeters long, and then wrapped the log tightly in aluminium foil.


Then I baked the seitan for one hour and 15 minutes; the first 45 minutes it was placed with the seam side down, then I turned the log around so that the seam side was up, lowered the heat to 150 degrees, and baked for further 30 minutes.

After it had cooled down, I refrigerated the log overnight, and then crumbled it in our electric grinder. This could also be sliced as a pizza topping or a sandwich filling, but for me, that’s just too meaty.