Baked seitan

Mix the dry ingredients

Mix the liquids and add them to the dry ones, integrating the dough well until there is nothing dry and the consistency is manageable (it is okay if there is liquid left over).

Knead a little but no more than 1 minute, we do not want the dough to become aerated. Form a roll and wrap it in baking paper and then in aluminum foil.

Take it to the preheated oven and bake it for 1 hour and 10 minutes more or less. Keep touching it to see how the consistency is going, it has to be more or less hard.

Remove from the oven and let it cool wrapped until the next day or until it is very cold and manageable. It can be kept in the fridge for a few days or frozen.