Bread

If new to the wonders of seitan try this or a similar basic recipe first to get a feel for it. There are many variables affecting the final product, in particular, the quantity and quality of dry ingredients (powdered seaweeds, …

The flour you get from these sources is mostly starch. There are several different possible methods of processing.

For reedmace, wash rhizome, use fingers to remove outer spongy casing, and pound the stringy core in a bowl with water or …