3/4cup vital wheat gluten flour, plus more for shaping
1/3cup red lentils, rinsed and picked over
1 3/4 teaspoons salt
3 inches fresh ginger, scrubbed and cut into coins
2 teaspoons turmeric
3 bay leaves
Instructions
Put the vital wheat gluten flour and lentils in a large bowl. Sprinkle with 3/4 teaspoon of salt.
Add 1/2 cup water and mix until combined. If loose flour remains, add more water a couple of teaspoons at a time, and stir some more. The dough should come together into one big blob. Continue kneading in the bowl, dusting your hands with a little gluten flour if necessary to prevent sticking, until the dough is a rubbery and elastic mass, just a minute or so.
Roll the dough in the bottom of the bowl to pick up as many stray lentils as you can (or transfer to a work surface if your bowl isn’t big enough). You want a fat cylinder that will leave a couple of inches of elbow room in the pot. Cover the dough with a kitchen towel and let it rest for at least 15 but no more than 30 minutes.
Put 6 cups of water in a large pot with a tight-fitting lid. Add the ginger, turmeric, bay leaves, and the remaining teaspoon of salt and bring to a boil. Cover and keep the liquid hot until the dough is ready.
Put the dough in the pot; it’s okay if it’s not submerged. Adjust the heat so the liquid bubbles gently but steadily and cover the pot. Cook for about an hour, using tongs to turn the seitan once or twice. (There’s a big window of doneness so no stress.) Look for the loaf to feel firm and springy at its thickest part when you press on it; the lentils around the outside should be plump and light-colored. Uncover the pot and cool in the liquid for another hour, again turning a couple of times. Then lift the seitan out and use right away or refrigerate in an airtight container for up to a week. (Or freeze for up to several months.)