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Combine all dry ingredients in a bowl.
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Combine the 2 cups of water and 1/2 cup of tamari in a pitcher.
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Form a well in the middle of the dry ingredients and slowly add the water and tamari mix to the dry ingredients.
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Stir to incorporate, Be sure to get everything incorporated, but try not to over mix because the dough will become chewy.
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Let rest 15 minutes then cut into two pieces and put into stock and simmer for 30 to 45 minutes. Do not boil. Boiling the seitan will make it rubbery.
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Let cool and then cut.