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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Brown Rice Protein...
Linda
329 posts
Mar 17, 2005
2:33 PM
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Bryanna, have you tried using brown rice protein powder in seitan? It changes the texture. I think it might be a consideration for the shawarma texture.
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Bryanna
Owner/Moderator
879 posts
Mar 17, 2005
4:43 PM
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No, I haven't tried this. Did you use it in place of the soy flour?
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
330 posts
Mar 17, 2005
5:27 PM
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No, but let me try and explain it (if I can!) I take soy protein powder as a supplement; but I wanted to cut down on my soy intake so have been using brown rice protein. It's hard to describe the difference in textures without giving the wrong impression: It is smooth like soy protein, but it has a different mouthfeel (and tastes different, but not too drastic). I hate to use the words "texture," but...sorta.
I didn't try it using your seitan recipe. I was making plain seitan balls (like the ones in your Chinese book that you just add water to gluten and deep fry, steam, or bake); but I decided to add some of the rice protein to see how it was different from soy, which I've also tried that way. It was different. It was meat-like but the difference was such as the difference between the texture of a steak, for example, and a prime rib: you know it's meat but a different meat! Sorry, that's the only way I can describe it! Or maybe a difference like that between seitans: like your seitans are different from others which use only gluten and liquid and don't use tofu or flours.
sorry I don't have more! I just tried this and don't know what ratios of gluten to powder would be best (though I don't think a lot of rice protein would be needed) and I don't know how it would be with or without tofu.
It just seemed like it might make an interesting texture if worked with.
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