I have also made washed gluten. That's fun.Never seen it called 'field roast.'
Wheat meat is the other name I know Seitan by.
I sometimes have made wheat meat from whole wheat flour.
The *make a ball of dough, soak, wash/rinse repeatedly* method.
The result is a looser texture than using gluten flour,
but it's still wheat meat/seitan.
Have several recipes for using wheat meat.
But I really like it with the gluten flour, because I can incorporate the seasonings in with the flour, before I add my liquid, and that just amps up the flavor so much. It makes it taste more authentic.