Add 1 ½ cups vegetable broth, 1 teaspoon liquid smoke, 4 tablespoons grated fresh garlic, and 2 tablespoons olive oil to measuring cup. Whisk vigorously until ingredients are fully incorporated. Set measuring cup aside.
Add ¼ cup chickpea flour, 1 ½ cups vital wheat gluten, ¼ cup nutritional yeast, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon dried herb blend of choice, and 1 teaspoon salt to stand mixer bowl. Mix ingredients together with hands or silicone spatula until well incorporated.
Push dry ingredients to sides of bowl, creating well in center of dry ingredient mixture. Carefully pour wet ingredients into well.
Stir all ingredients together with silicone spatula until fully combined. When combined, dough will begin to pull away from sides of bowl.
Secure bowl under stand mixer with dough hook attachment. Knead prepared dough on medium speed 1 to 3 minutes or until mixture becomes sticky and develops long, stringy texture resembling elastic.
Once stringy texture develops, turn off stand mixer and let dough rest 10 minutes. After 10 minutes, knead dough on medium speed 30 seconds more.
Transfer dough to cutting board. Cut dough into 4 equally-sized pieces, then place each piece of dough in center of one sheet of aluminum foil.
Loosely wrap each piece of seitan dough in aluminum foil, leaving enough space for seitan dough to expand slightly during steaming. Set wrapped seitan aside to rest 5 minutes.