Bring an inch or so of water to a simmer in a large stockpot or dutch oven with a steamer insert.

Blend all ingredients except for vital wheat gluten until smooth. Pour over vital wheat gluten and stir together into a sticky dough.

Knead dough for several minutes until firm and springy. Shape dough into a ball or log and wrap very tightly in aluminum foil or cheesecloth. Make sure there is a good amount of overlap along the seam of the foil or cloth, and twist the ends tightly. Seitan expands when cooked, and it will spill out if loosely-wrapped.

Place seitan inside stockpot and steam for 1 hour. Water will boil off, so check periodically and add more as needed.

Remove seitan from oven, unwrap, and allow to cool slightly. During this time, preheat oven to 350°F and combine all ingredients for the glaze except for the whole cloves.

Cut a shallow criss-cross pattern across the top of your seitan loaf. Optionally, insert a whole clove into the center of each diamond between the cuts.

Place seitan on a lined baking tray and brush generously with glaze. Bake for 30-45 minutes, brushing with glaze every 10 minutes, until glaze has caramelized.