#why is my seitan spongy

1 articles

Overhead flat lay of hands kneading seitan dough beside a bowl of wheat flour and a steamer basket on a pale oak table, airy Scandinavian kitchen, soft daylight

Seitan Basics for Banh Mi: Simmer, Steam or Bake Explained

How to make seitan from vital wheat gluten or flour, why simmering turns it spongy, and which cooking method gives tender slices or chewy strips for banh mi.

11/10/2026 8 min read