Starting with the easy methods, and working up to making seitan from scratch, I'll outline the diversity of flavor and texture you can get from seitan in your kitchen. Vegetarians should not be resigned to slimy tofu, or rubbery, "fake meat" for their culinary endeavours.

When wheat berries are floured, bran and gluten are often washed off to make white flour. This gluten is highly nutritious and very starchy, making it self-binding. Mixing it straight with water would yield a very dense loaf that's nothing like bread, and a bit like Silly Putty. Cutting it with flours, sugars, and unstarchy powders and liquids, can create a diverse array of savory and decadent proteins for your meal -- experiment!

Some of these are ideas and "maybes," not meant to be taken too seriously...some are already in progress. I'll eventually get to all of them, I'm sure, but not necessarily anytime soon.