we decided to try seitan a bit, though it is expensive. its a nice alternative to tofu, which is very high in fat. doubt itll be a common thing we do because of the cost (4x more per gram of protein than chicken) but we try to find new things for him to eat post workout all the time
And so you did, thanks a lot. The "rubbery texture" bit you can easily adjust by adding more or less actual flour with the wheat gluten - from "slightly rubbery" to "feels like a steak that has cooked too much", with all the declinations in between (also, mix your flour/gluten with spices and vegetable broth from the get-go, it helps). Again, an even cheaper way (takes more time though; cheaper in terms of initial resources) is to start with your basic white wheat flour.
we decided to try seitan a bit, though it is expensive. its a nice alternative to tofu, which is very high in fat. doubt itll be a common thing we do because of the cost (4x more per gram of protein than chicken) but we try to find new things for him to eat post workout all the time
I assume you bought seitan as-is ? if so, buy the powdered gluten instead and make your own - a lot cheaper. And if you really want to go even cheaper, all you actually need is white flour to make your own - though the process is a bit more involved.
if we end up making it ill post in this comm with results / thoughts
And so you did, thanks a lot. The "rubbery texture" bit you can easily adjust by adding more or less actual flour with the wheat gluten - from "slightly rubbery" to "feels like a steak that has cooked too much", with all the declinations in between (also, mix your flour/gluten with spices and vegetable broth from the get-go, it helps). Again, an even cheaper way (takes more time though; cheaper in terms of initial resources) is to start with your basic white wheat flour.