The dough is kneaded vigorously for about 10 minutes, and then is left to rest so the gluten can develop. Next, it is rinsed many times under running water, which removes most of the starch and much of the bran. What is left is a firm, stringy mass of high protein gluten that is then cooked in soy sauce and water with other spices added for flavoring, often including the sea vegetable kombu. It is now ready to be used in casseroles, stir-fry, sandwiches, and enchiladas or just about anywhere that you might previously have used meat. Each version yields a different texture.
Oven braising produces a texture similar to the chewy texture derived from simmering.
Baking produces a light texture that works well when grinding or grating seitan. Pressure-cooking will produce a softer texture. Fried gluten turns soft and slippery when cooked with a sauce and absorbs flavor well. Mix the flour and water with a wooden fork to make medium-stiff but not sticky dough. You may add a little water if needed to get the right consistency.