Combine broth ingredients in a very large soup pot. The seitan is going to expand 2-3 times when cooking so you'll want lots of room for it. Bring the broth to a rolling boil, cover and simmer at an easy "almost" boil.
While broth is heating, make the gluten mixture. Combine dry ingredients. Place the water in a bowl and sprinkle the flour mixture over it. With a fork or with your hands, quickly mix the two together until it forms a very rubbery mass. Knead it for 1 or 2 minutes (do NOT overknead), then break it into 3 or 4 chunks. Squeeze each chunk over the sink to get out excess water, then set aside. When most of the excess water has been squeezed out, knead and press the chunks back together. You can refrigerate at this point and cook later if you prefer or continue on with the cooking instructions.
Form it into a log-shape, about five or six inches long and two or three inches across. Slice this into 10-12 pieces, and press and flatten each piece to about 1/4 inch thick. May be cooked right away, but for best texture, let rest about 35 minutes in warm area.
Drop these "steaks" into the boiling broth one at a time, stir, cover and reduce the heat to medium-low.
Simmer small pieces covered for about 35 minutes, stirring at the beginning to prevent sticking to the bottom, then stirring occasionally. A large single piece might make 2-3 hours. If you take the lid off and all these things pop up at you don't worry. It's supposed to do that. :-)
When they are finished cooking, drain. Reserve broth to cook additional cutlets. Save and refrigerate (10 days)or freeze (3 months)the broth for future gravies or the next batch of steaks. To take the guesswork out of how long it's been in the freezer, it is a good idea to label it with the date made.
You can now use the seitan "steaks" in any recipe you like, or you can let them cool and freeze them for future use. To freeze them, wrap each steak first in waxed paper, then in plastic freezer bags.
You can make the "steaks" smaller by cutting them into strips before boiling or make them thicker or make the logs larger in diameter. Increase or decrease boiling times accordingly. If you want to make a ground gluten instead of the "steaks", just boil the logs as a whole piece or cook them all day in a crockpot. If your pot isn't big enough for the logs to sit in there a couple inches apart then only do one at a time. After they are boiled, place them in the oven on a greased baking sheet for about 30 minutes or so. They will look and smell much like bread. Let them cool, the run through a meat grinder. The texture and appearance will be almost that of ground burger.
When you go to use the "steaks" or ground gluten in recipes, it's important to remind yourself this is a precooked product. It should be added last, or close to last, in most recipes. It can gently saute' with veggies or simmer in soups/stews, but it is important to not add it before necessary since it is already cooked.