Seitan

Seitan may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Note that seitan is made of wheat, a common allergen, and some varieties can contain other common allergens

Seitan is a protein-rich food made from vital wheat gluten, the elastic protein network that remains when wheat flour is hydrated and all of the starch is washed away. The resulting dough is then seasoned and cooked by simmering, steaming, or baking into a firm, chewy, meat-like product. Also known as fu, miànjīn, and milgogi, seitan has been made and eaten in China, Japan, and other parts of East Asia for over a thousand years, where it originated in Buddhist monastic cooking as a plant-based meat alternative for those following vegetarian diets.

• Pair seitan with foods that are rich in vitamin C, like red bell pepper, broccoli, and citrus to help baby’s body absorb the plant-based iron in seitan.

• Simmer, don't bake or fry, for the softest results. Baking and pan-frying seitan tends to produce a firmer, chewier, more meat-like texture.

• Check the label. Many store-bought seitan products contain soy sauce, tamari, or other high-sodium seasonings, as well as additional allergens. Read the ingredient list in full before serving to baby and check that any allergens have been safely introduced.

• Freeze cooked seitan in portions for convenience. Simmered seitan freezes well and can be thawed and crumbled or shredded directly into meals as needed.

Yes. Seitan's dense, chewy, and springy texture poses an increased choking risk. To reduce the risk, prepare and serve seitan in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes. Seitan is made of wheat, a common allergen, and some varieties include other common allergens like sesame and soy. 

Prior to sharing seitan with a child, it is important to introduce common food allergens on their own and rule them out as allergens before serving them together in a prepared food. This way, you’ll be able to identify which allergen is responsible if the child has a reaction. Then, when you are ready to offer seitan, you will be confident that they have already safely eaten any common allergens in the food.

Yes. Seitan is packed with plant-based protein and essential nutrients for babies and toddlers. It is rich in iron, zinc, folate, vitamins B6 and E, as well as alpha-linolenic acid (a plant form of omega-3 fatty acid). These nutrients work together to support baby’s growth, neurodevelopment, vision, immunity, metabolism, and much more.

Yes, for babies without a wheat allergy or celiac disease, seitan is safe when introduced in an age-appropriate way. The key considerations are allergen introduction (seitan is made from wheat, a common allergen) and serving in a way to reduce choking risk (seitan can be very firm and difficult for babies to chew).

Yes, with some considerations. Store-bought seitan is available in a range of forms—crumbles, strips, slices, sausages, and more—but the texture of these can vary widely. For babies, make sure the seitan is soft and tender (not springy or firm). Always read the ingredient list carefully for common allergens beyond wheat, particularly soy (from soy sauce or tamari), and check the sodium content. If the family eats seitan regularly, try to find low-sodium versions to share with baby.