Vegan Cooking Tips with Ann Gentry

Ann Gentry is a chef, restaurateur, food educator and visionary. She opened Real Food Daily in Los Angeles 1993, a totally vegan and organic restaurant that has since spawned another in West Hollywood. Please visit Real Food Daily to find out more about this truly unique restaurant and to learn more about Ann Gentry.

Question:

We have tried making seitan but almost everytime it comes out rubbery any secrets?

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Answer:

1. Try using a blend of gluten flour, whole wheat pastry and unbleached white flour.
2. Water must be purified.
3. In the final step of cooking steam for two hours as opposed to boiling for six hours.

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