J. D. L.
November 2007
Gourmet;Nov2007, Vol. 67 Issue 11, p196
The article provides information about seitan or commonly known as wheat gluten. The term was popularized in the 1960s by macrobiotics founder George Ohsawa. It is rich in protein and is extracted from whole-wheat dough, making it pleasantly chewy and readily absorbs flavors. It is generally sold fresh or in vacuum-sealed packages at natural food stores and supermarkets.


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