After the disappointments of my previous adventure with homemade protose, I decided to try again - using a more recent recipe involving gluten, from Linda & Milton Mahabee's A Vegetarian Cookbook & Better Living Guide (1985).
Their recipe calls for:
4 c raw gluten
2 c peanut butter
2 medium onions, grated
1 c water
1 T salt
(I made the gluten by stirring up 4 parts vital wheat gluten to 1 part chickpea flour with enough water to make a firm dough, continuing to add to it until I had 4 cups.)
Mix the peanut butter with onions, water, and salt. Gradually work in the gluten, using your hands. You do not want it perfectly combined. Place into a greased double boiler, and cook forever. The Mahabees imagine that you will be making this in greased soup cans, and cooking about 3 hours. I made a big block in the double boiler, and it took more like 4 1/2 hours. Also, the above recipe was enough to fill my double boiler twice, so you might want to cut it in half unless you have a huge double boiler.
Results: a firm, sliceable, yet somewhat crumbly block. It doesn't really taste like seitan, mostly because the peanut flavor dominates. It is suitable for a sandwich, but our favorite use was chopping and baking it with bbq sauce. I like it fine (especially as bbq!) but I doubt I'll make it again due to the cooking time. I wonder if I could bake it? Even if it took a long time in the oven, I wouldn't have to continually top up the water in the double boiler. More to explore...