Seitan's first touch

The original recipe can be found here.

Ingredients:
DRY
1 1/2 cups wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp Spanish paprika
1/4 tsp cinnamon
1/4 tsp cumin
2 tsp pepper
trace cayenne pepper (I didn't have enough to sneeze at, so I put in 2 tbsp of hot pepper flakes)
1/8 tsp allspice
2 tsp garlic powder

WET
3/4 cups water
4 tbsp tomato paste
1 tbsp braggs
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Method:
This is one of those special cases where I basically followed the recipe, if only because this was a first for me and I thought I'd better try to be a good girl and make the recipe as posted. So, I threw all the dry ingredients in one bowl and in the other I put the wet ingredients and whisked due to the tomato paste (which is why I had leftover tomato paste to put into the crustless quiche) - whisk until there aren't huge tomato paste blobs.

When done whisking, pour the contents of the wet bowl into the dry bowl. Mix with a spoon but roll your sleeves up. I kneeded for about 5 minutes because things weren't sticking nicely. I made the blob of dough into a log and stressed a bit that there was part of the log that wasn't sticking together and thought I'd have air bubbles. The stress was for naught.

Wrap the log in tin foil or parchment paper then tin foil (as you wish) twist the ends like a candy. I baked for 90 minutes, as the directions dictated, at 325F in a preheated oven. I baked it in my toaster oven and think 90 mins was a bit long because the log ended up slightly dry. The log expands in the foil and when it comes out, and as you can see above it does look like some sort of meat you'd find in the deli. I took it out and did not let it cool before cutting off a piece to try. I didn't like the first taste, to be honest with you. After the log cooled, I cut it into slices and put it in a container in the fridge. The taste is much better after it has cooled. With the hot pepper flakes, I suspect it tastes similar to pepperoni, without the fat (or meat obviously).

I'm going to try other recipes and will post them and give my opinion.

I'm pleased with my first brush with seitan.