Mix together flour, Vital Wheat Gluten and water to make a dough.
Knead until stiff, approx 10 min.
Place in bowl and cover with cold water. Allow to rest for 10 min.
Meanwhile, bring 10 cups of water to a boil. Add tamari, ginger and kombu.
Boil for 15 min. and remove from heat. Allow broth to cool.
Immerse dough in a bowl of warm water and knead to remove starch, constantly changing the water, until it runs clear. (It will take about 8 water changes or more) The final rinse should be in cold water, to tighten the dough.
Separate into 4 equal pieces.
Place dough in oiled loaf pans and let rest for 10 minutes.
Bring 10 quarts of water to a boil. Add seitan dough and cook for 45 minutes, until the seitan floats in the water. Drain.
Place Seitan in cooled Tamari broth, and bring to a boil. Simmer for 2 hours. Drain, saving liquid for storage.
Experiment with different flavors, adding garlic and oregano for Italian food, or more ginger and cilantro for Asian food etc.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-basic-seitan/