Place the gluten flour, yeast flakes, and the seasonings in a large mixing bowl, and stir them together. Place the liquid ingredients in a small bowl and mix them together. Pour this liquid into the dry ingredients, and mix them thoroughly. If there is still flour around the edges, add a small amount of additional water (1 or 2 T only!). You should now have a large, firm, spongy mass in the bowl. This is called gluten.
Knead the gluten directly in the mixing bowl for about a minute, just to blend (do not add any more flour).
Form the gluten into one smooth log (about 6 to 8 inches (15 to 20 cm) long. Wrap the log tightly in silver foil, twist the ends up so you have a tight package something like a christmas cracker. Place on a dry baking sheet. If you don't want the foil to be in contact with your food, wrap the gluten tightly in a piece of parchment paper before you wrap it in the foil. p> Bake the "pastrami" for 1 1/2 hours. When done, unwrap the seitan, transfer it to a cooling rack, and let it cool thoroughly. When completely cool, wrap the seitan tightly in plastic wrap and chill in the fridge for a few hours before eating. Slice into paper-thin rounds.
Makes about 8-10 servings.
posted by Carey