To make a long story short, seitan is vegetarian wheat meat derived from proteins in wheat flour. I use "black"flour (fine milled), and preparation is as follows:
1 kg (about 2 pounds) of flour
5 - 6 deciliters of warm water
Mix flour and water and make dough, leave it to rest for 1/2 an hour, after that pour warm water on dough and leave to rest for another 1/2 hour. The dough is then kneaded and rinsed under water (in turn, under warm and cold water) to remove the wheat starch. You’ll notice that first few rinses will produce white water (almost like milk) and your dough will try to “escape”, but after another few rinses you’ll see that new “shape” is forming and that procedure isn’t that hard. You must rinse until you get totally clean water. Result is gluten, and you can prepare it in a way to cook it(boil it) in salted water (wrapped in kitchen cloth to help you maintain it one shape) about an hour.