Add the Flour to a large mixing bowl with the 6 cups of Water, mix to create large ball of dough. Knead it for about 1 minuteLet it rest for 1 hour

Knead the dough. Stretch it out and fold it over itself a couple of times. Now cover the ball of dough with water so it is completely submerged, sprinkle in 2 tablespoons of Salt. Let this rest over night or for about 12 hours in the refrigerator. A longer rest helps the dough develop gluten without you having to knead the dough. If you don't knead the dough long enough or let it rest long enough, you will have a smaller yield. In another words, the protein needs to be worked or have time to develop in order to prevent waste. You will have an easier time washing the dough after a long overnight rest and some initial kneading.

Pour out the water the dough was sitting in, and refill the bowl with cold water. Knead the dough under the cold water and you'll notice clouds of white starch separating from the dough. Continue to do knead until the water is thick with the starch. Using a strainer, strain away the starch water from the dough. Pour the starch into jars and save for another recipe. Continue to knead the dough and pour out the starch water until the dough washes away clear.

Stretch out your dough and sprinkle over all the seasonings. Knead it into the dough by stretching and folding it. Some of the seasonings won't be worked into the dough- that's ok, just work as much as you can into itLet it rest for 1 hour

Stretch out your dough and fold it into itself. Then squeeze it out into a long rope. Create tight knots throughout the dough. Knot the dough into itself to create a knotted loaf. This helps create a shreddy texture.

Add a pan to high heat and add Coconut Oil. Pan fry the knotted loaf of dough until most of exterior is golden brown (roughly 5-7 minutes)

Using either a cheesecloth or stock sock, place your loaf inside and tightly wrap it.

Add 8-10 cups of Vegetarian Chicken Broth or Vegetable Broth to a slow cooker or Instant Pot. Add in additional flavorings to make this broth very flavorful. Add 2 tbs mushroom seasoning, 2 tbs poultry seasoningAdd the wrapped loaf to the broth and slow cook on low for 10-24 hours. (You can't overcook seitan this way, it's best on a very low heat for a long time*)Do Not Simmer at Too High of a Heat! This will cause the seitan to expand too quickly and result in bubbles that will lead to a spongy texture.

Remove from the broth. If you let it rest overnight at this point the gluten will continue to develop into a very shreddy seitan. However, this is completely optional! It is ready to eat/ cook with at this point! It is recommended to pan fry, bake, or air fry your seitan.