In a large mixing bowl, combine the flour and water into a dough ball. Knead it with your hands on a lightly floured surface for 2-3 minutes or until smooth.
Place the dough ball back into the bowl and cover it with water. Set it aside for roughly 30 minutes.
Washing the flour
Once the dough ball has soaked, start kneading the dough ball under water. The wheat starches will begin to dissolve into the water and the dough will become soft and loose.
Continue to knead until the water turns white and creamy. Drain, add fresh water and repeat 4-5 times or until the water only becomes cloudy but no longer thick and creamy.
Place the dough into a colander and rinse, then set aside for a few minutes to drain any excess liquid. It's normal for the dough to be really soft at this point, don't worry - the texture will firm up and it will come back together in the next steps.
Seasoning the dough
In a small bowl, combine all ingredients for the flavor paste. Add a small amount of water, if needed, until you get a paste-like consistency.
Transfer the washed dough to a food processor alongside the flavor paste. Pulse 5-10 times or until both are well combined.
Transfer the Seitan into a bowl or airtight container and place it into the fridge for at least 2 hours or overnight. During this time the Seitan structure will firm up, creating a chewy texture.
Shaping and grilling
Shape the dough into a log shape and firmly wrap it in parchment paper and aluminum foil.
Steam the Seitan over medium heat in a steamer basket or steaming device. Keep the lid on to keep the moisture in. Steam the log for roughly 1 hour, then allow it to cool down slightly before carefully unwrapping it.
Brush the Seitan gyros with oil and tamari and grill or fry it until a lightly crispy skin forms. Use a fork to hold the log in place and carefully shave off gyros pieces using a sharp knife.
Repeat until the entire log is shaved into gyro pieces. Heat or grill the pieces until you get your desired texture and you're ready to serve!
Notes
Serving: you can serve the homemade gyro in a soft pita alongside potato fries, tomatoes, red onion, romaine lettuce and homemade tzatziki for the ultimate gyros wrap.
Flour: Ideally the flour you use for Seitan should have at least 12% protein. I like to use the strong white bread flour from Allinsons.
Storage (Fridge): You can store the fried vegan gyro meat in an airtight container in the fridge for up to 3 days.
Storage (Freezer): Place the vegan gyro pieces into a freezer bag and store them in the freezer for up to 3 months.
Texture: It's normal for the Seitan to become very soft and almost fall apart when it's being washed properly. Don't worry, just continue with the steps and the texture will come back together and get firmer during the resting time. Trust the process!