Anyone ever make seitan with rye flour mixed in or oat flour? Or shredded wheat mixed in?!

Question: It probably won't work too well. Rye proteins and oat proteins lack the structure of wheat gluten. But why don't you try it and get back to me. It does sound interesting. You might get softer, less chewy seitan. Just a guess.

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Answers: It probably won't work too well. Rye proteins and oat proteins lack the structure of wheat gluten. But why don't you try it and get back to me. It does sound interesting. You might get softer, less chewy seitan. Just a guess.

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I can honestly say I have never taken Satan in my mouth, unlike some.

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the trick is you've got to throw the horns with your hands between blending, or Satan wont be evoked into your flour.

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I just made some seitan this past weekend, but it didn't contain shredded wheat or oat flour. (Just unbleached white flour and wheat flour). Sounds interesting though!

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I would just stick with the regular gluten flour. I have made seitan with some soy flour mixed in, that turned out fine.

Eat your whole grains as a side dish, that would probably work best :)

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