Seitan is BEST if you have a close to 1:1 ratio of wheat flour and gluten flour, so that it is not IMPOSSIBLY chewy! A little bit more on the gluten side of course. Also in stead of using water, use flavoured veg stock to imporve the flavour all of the way through, and you can season the flour BEFORE you add any liquid, this keeps you from having too little too late flavourless gluten. YUCK!