I have tried 2 times to make Indonesian Satay with Vital Wheat Gluten flour. They always turned tough, rubbery and dry after I barbequed them on hot coals.

Is it not possible to barbeque seitan (char it) over hot grill? Have you tried this before?

Thanks,

For tender BBQ, I would make my "unchuck roast", http://www.ellenskitchen.com/recipebox/glutchuck.html using an indonesian spice accent, slice it and then grill it. You can simmer in black tea if you do not havr rooiboos; you can use vegetable droth, but the color is lighter. Or try the basic gluten steaks http://www.ellenskitchen.com/recipebox/glutensteaks.html. Be sure to go to the bottom of this page and read the tips on improving gluten texture.

Thanks for the reply. I am developing my own Indonesian Grilled Seitan Satay after reading your recipes and tips to improve gluten texture.

I am mixing 2 cups of vital gluten flour, 1/2 cup soy flour, and 1 1/4 cup cooking broth. I added the Indonesian spices to the cooking broth and use part of it to mix with the flours. The soy flour makes the gluten softer and less chewy.

The result turned out GREAT! I had to add oils since it needs some fat when they are grilled on hot coals. Otherwise, it will turn out dry. I am thinking to add 2 T. peanut butter to the gluten mixture.

If you email me the recipe with your final techniques, I will post it as Debbie's Indonesian Grlled Gluten Satay- or whatever you name it!