Seitan definitely has a learning curve. Different ways of making/cooking it produce different results.

My laziest way of making seitan is vital wheat gluten mixed with broth (add a little flour of some sort if you want a softer texture), rip it into bite sized chunks, pan fry it in a little oil, and then toss in some sauce. Great in a stir fry!

My favorite way of making it is the wash the flour method, then put it in a pre-heated crock pot full of broth and let it simmer in there. It's a lot more effort that way though and I only do it a handful of times a year.