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I made some for the first time recently (if you're ever tempted to use wholewheat, make sure you sift out the bran!), but the end result was spongy, though not doughy as the starched gets washed out.

It's a lot easier to make from vital wheat gluten, sususananan. You just mix it with your other ingredients and steam or bake it. What you add to it dictates the texture, higher percentage of gluten makes it denser.

I have several recipes if you're interested.

Thanks - I'm not particular about recipes. It was just so easy to make the seitan generally, I had to have a go! The sponginess might not have been that much of a problem if it hadn't been for the bran, which was very bad in that context, making it very gritty, but I do think I would still prefer a firmer texture so, I will look up the vital wheat gluten.

Using wheat gluten makes for a great seitan. I generally add some soy sauce and miso to the liquid and perhaps some nutritional yeast to the herbs and spices I use to flavor the seitan.