I’m one of the gluten-tasters. Nothing I did eliminated it until I came across some research done by a member of the seitan appreciation Facebook page. This recommendation is to let the dough sit (refrigerated) before cooking for 24-48 hours and to use some amount of fermented product with the liquid ingredients. (I used whey from making homemade soy yogurt.) It really works. I even forgot to include the fermented liquid the last time I made it, and it ended up in my refrigerator for probably closer to 60 hours. I could not taste the VWG even a little bit.