In a dutch oven or large pot add 8 cups of water, The bouillon, onion, garlic and the liquid aminos. Stir to combine and bring to a boil.
In a large mixing bowl add the wheat gluten flour, chickpea flour and the dry seasonings, use a wisk to combine ingredients. Add 3/4 of the 1 1/4 cup of the blackstrap molasses water. Use your spoon or hands to combine the flour water mixture. The mixture will thicken very quickly, Scrape any dry flour from the sides of the bowl and continue to combine. If the dough seems too dry, slowly add some of the remaining water and combine. Once the dough is combined it should look like a stretchy doughy form. Use your hands to kneed the dough for 2 minutes. Allow to sit for 5 mins. Use kitchen twine to secure the seitan roast.
Place the seitan in the pot of boiling broth. Reduce the heat to medium, cover the pot slightly allowing steam to escape from the pot. Set a timer and cook for an hour. Do not over cook. Check every 15 minutes or so, making sure the seitan doesn’t stick to the bottom of the pot. Make sure there’s also enough water in the pot. If the water begins to dry out just add more. Once The seitan is cooked remove from pot allow to cool.
You can store the cooked seitan for up to a week in the refrigerator.
