Culinary Arts
The Wonderful World of Seitan
Learn how to transform flour and water into seitan, a tasty plant-based meat substitute.
Tuition Assistance and Other Policies
Meeting Times
- Thur, 1/25/2024 6:00 PM - 7:00 PM
- Fri, 1/26/2024 6:00 PM - 8:00 PM
Thur, 1/25/2024 - Fri, 1/26/2024
Closed
About
Seitan, or "meat" made from wheat gluten, dates back to Buddhist monks in China almost 1,500 years ago.
Starting with three pounds of flour for each student, we'll transform it into a very tasty meat substitute customized for personal taste. You'll learn the "washed gluten" technique for making seitan, which gives it a very realistic texture and good taste. But, that process takes three days. So, all the "messy" work will be done at the end of the second class and you'll have everything you'll need for final steps at home.
We'll discuss how to create different textures and flavors by altering the method of mixing, kneading, cooking, and flavoring. You'll learn tips and tricks for experimenting outside of class, including the pros and cons of starting with pure vital gluten instead of flour.
Materials
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes in the studio.
- You must be registered for the class (no drop-ins).
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Nancy Travis
She currently works to help individuals adopt and maintain a plant-based lifestyle through classes and personal support and has been teaching at BARN for five years.
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