The added benefit of using this method is that you can flavor the gluten during the kneading process by adding herbs and spices of your choosing other than the traditional ginger and garlic. Flavoring is limited only by your imagination. For some, a safer first step is to purchase one of the commercially available mixes. Just be sure to follow the box directions exactly. Gluten containing more water or which has been kneaded less tends to get puffy instead of being dense.
Some people prefer the less dense result.
I like gluten to be quite firm, as it substitutes more easily for animal foods in recipes. Commercially prepared seitan is produced by White Wave and Lightlife Foods as well as regional manufacturers. You will find it in tubs or vacuum packs soaking in marinade in either the refrigerator or the freezer section of many natural food stores. You may also find frozen or fresh gluten in Asian markets by the name Mi-Tan. Once made, seitan can be stored in broth in the refrigerator for up to about a week.