Homemade Seitan - cooking recipe

Ingredients

1 1/3 cups vital wheat gluten
1/4 cup garbanzo flour
1/4 cup grated parmesan cheese
2 teaspoons garlic powder
2 teaspoons herbes de provence
1/2 teaspoon chili powder
1 cup water
5 cups vegetable broth

Preparation

In a medium bowl, combine first six ingredients. Stir in water until combined.
Knead dough for 5 minutes (you can do this in the bowl. No extra flour is necessary, as this stuff won't really stick).
Chop dough into 1-inch pieces (I tore off sections, rolled them into a log, and chopped it from there). Allow pieces to rest for a few minutes.
Heat broth over stove to a simmer. Add dough pieces one at a time. Cook uncovered for 45 minutes, stirring every 10 minutes to keep them from sticking. The seitan will swell up, so you can add a little extra water or broth to keep them covered.
Remove from heat. Drain and fry the seitan with a little olive oil on a pan for a few minutes. Set aside until ready to use.
If storing, put seitan in air-tight container with enough broth to cover the pieces. Freeze.