Stir the water into the gluten flour. Mix with a spoon. When it forms a dough, knead it in the bowl for 15-30 seconds.
Pour the broth into a stock pot. Add the tamari and optional spices.
You can cook the seitan whole or cut or slice it into chunks. Place in the stock pot and cover. Bring to a boil, lower the temperature and simmer, covered, for 1 hour. When it's done, turn off the heat and let it cool to room temperature.
*Spice blend options might include: Mexican, Italian, Herbs de Provence, Chinese 5 Spice, Curry, Garam Masala, Greek, Barbecue, Cajun, Fines Herbs, Szechwan.
You can also bake the seitan. Either form the seitan into a log or wrap it in 2-3 layers of foil and secure the ends, forming a log. Place on a cookie sheet and bake at 325 degrees for 1 1/2 hours. Turn the unwrapped seitan log over about half way through the baking process.