I have used this recipe a few times now and I've been very happy with the results. I've also tried one other seitan recipe to compare, and this one was far better. The proportions between liquid and gluten are just right, and the oil added to the dough makes it easier to handle and less sticky. One flaw to this recipe is that it doesn't tell you what to do with the seitan once it's been cooked. I will tell you what i tried and submit my methods to critiquing by the masses. After boiling, I poor the seitan into a strainer to drain the water. The seitan at this point is very saturated with liquid. If you prefer a more meaty or chewy texture, i would recommend letting the seitan cool a bit and then press it between two kitchen towels to squeeze out the excess moisture. I squeeze it mercilessly. There are many things you can do with the seitan at this point. I have tried frying it up in a little olive oil and ring it with dipping sauces (like wings ). I've also tried broiling and baking it with success. From there you can add it to virtually anything. And you can absolutely freeze it. One thing to note: I've tried adding it to a soup and quickly realized that seitan is prone to absorption of liquid. This softens the seitan somewhat, giving it a more dumpling-like texture and making it less chewy. To avoid this, I've tried to get a good sear on the seitan pieces before i add them to any liquid.