Making the Vegetarian Meat - Seitan

I have been working with a recipe I found on the internet about a year ago with mixed results. The last batch I made turned out like my very first batch of just using plain vital gluten to make seitan steaks. Very rubbery despite using unbleached flour in it as the recipe calls for.

The recipe is as follows:

2 cups vital gluten
2 tablespoons all-purpose flour
1/4 cup nutritional yeast

wet ingredients:
1 tablespoon ketchup/tomato sauce/paste/soup
1 tablespoon olive oil
1 tablespoon minced garlic
1 1/2 cups water
1/2 cup Bragg's amino acids

Mix all dry ingredients together throughly before adding wet ingredients. I use a kitchenaid mixer to mix all my ingredients together. Once the seitan has taken on a brainy look, I check to see if the mixer is too wet, if so I add 1-2 tablespoons of all-purpose flour, but also adding in my vital gluten flour.

Broth:

Distilled water
1 cup amino acids or 1 cup no-chicken chicken broth
spices

Add seitan cutlets into cold water broth, using low heat. Allow seitan to rise to top as water gradually heats up to prevent bubbles from forming in seitan steaks.

This time the recipe gave me a rather rubber consistency seitan. Normally, I get steaks that are tough in texture like meat, but have a pork-like consistency. Haven't been able to master making chicken or beef texture. Bought some store bought seitan and read the ingredients. I noticed inulin and chicory flour were used in the formula and helped give it a beef like consistency. I have also read recipes using spelt flour, but it is not a flour I normally keep, so I haven't tried my hand at it. I guess the experimentation will continue as I work hard to perfect my technique and the above recipe.