Do you know that you can turn all-purpose flour into high-protein seitan? This is how you do it.
Knead, pull and squeeze the dough in the water until the water gets really opaque (almost white). Strain the seitan and repeat the process until the seitan is elastic and spongey.
Now flatted the seitan into a rectangle. It might bounce back, keep on pressing and it will work.
Cut it into 3 strands. Braid the strands, then pull the seitan and knot it once.
Then pull the braid and knot it once, as shown in the picture above.
Simmer seitan for 90 minutes. Flip it every 30 minutes.
Once cooked, remove it from the broth and allow it cool completely. Set in the fridge overnight. The next day shred it and use it.