| | |  | Flours & Meals | Home » » » OrgraN Gluten Substitute, 7-Ounce Boxes (Pack of 8) | | | | | | | Description: | | Gluten free. Made from natural plant ingredients. Wheat free; Gluten free; Dairy free; Yeast free; No MSG; No cane sugar; Vegan. Revolutionary new development. Makes gluten free baking easy. Add to gluten free flour for instant workability. Orgran Gluten Free Gluten Substitute is a revolutionary new development that will give starch and other gluten free flours of your choice workability and versatility. With years of technical research and development, Orgran is now perfected for ease of use. Essentially, this product will provide blinding and will mimic the physical protein found in wheat in a way that will allow the forming of dough or batter with similar consistency and characteristics to wheat based ingredients. Although different in nutritional and physical composition to wheat protein, Gluten Free Gluten Substitute assists by replicating some of the resilience and mechanics of gluten providing structure for other gluten free ingredients and allowing new possibilities in gluten free food preparations. With this versatility the scope of foods that can be made is not limited by the raw ingredients and allow the option to combine additional nutritive ingredients which would otherwise not be possible. This product is naturally wheat free, gluten free and produced entirely with plant derived ingredients. Orgran is a world leader and trusted name in natural gluten free nutrition and foods for well being. You can be safe in the knowledge that no artificial colours, flavours or preservatives have been added to this product. Product of Australia. | | | Features: | |
• Case of eight 4.2-ounce bags (33.6 total ounces)
• Made from natural plant ingredients
• Wheat free, gluten free, dairy free, and yeast free
• Use as a gluten substitute for gluten-free flours and mixes
• Mimics the physical protein found in wheat
| | | Product Details: | | | Product Weight:
| 0.44 pounds | | Package Length:
| 12.8 inches | | Package Width:
| 8.0 inches | | Package Height:
| 4.4 inches | | Package Weight:
| 4.45 pounds | | Average Customer Rating:
|  based on 9 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 9 customer reviews )
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Most Helpful Customer Reviews
24 of 24 found the following review helpful:
Great problem solverDec 04, 2007
By Tools are for women, too
I've been using the Orgran Gluten Replacement (Gluten Free Gluten) for a couple of months and am a big fan. I'd give it 5 stars except the directions are sparse and tiny (half a dozen lines in 10 languages on a package about 6"x8"). Amazon's price is a good value and the box was used in 3 months of bi-weekly baking.
GFG includes some commonly used substances but a couple - methylcellulose and carboxymethylcellulose- are new to home bakers (commercial bakers Ener-G and Kinnikinnick use it- among others). These improve texture and add strength with elasticity.
So far I've done whole grain and banana breads, both with amendments. Compared to previous efforts with guar and/or xanthem alone they rose higher, had a much better crumb, and a better texture plain and toasted. The loaves had **no deflation during cooling** (the best control of this problem I've ever had here in the humid South). Slices were flexible and held together really well. Panini made with the loaves compressed properly and held together beautifully. Keeping quality was improved in both the fruited and whole grain loaves.
The only drawback is for bakers not used to weighing ingredients, as the ratio is listed in grams not cups. Weighing isn't hard, and is much more accurate. Try it and enjoy!
24 of 24 found the following review helpful:
 IF YOU USE IT RIGHT, YOU CANNOT GO WRONGNov 08, 2006
By J. J. Rosenfeld
I used this gluten substitute to make the best sugar cookies my kids have had since they were diagnosed. You only use 1 part of the gluten substitute to 5 parts of gluten free flour. My first batch I used the same amount as for xantham gum and they did not come out right, then I did the math - 20 grams substitute: 100 grams flour and realized - DUH!!! 1 part to 5 parts and tried again. OUTSTANDING RESULTS.
Naysayers - read the directions, do the math - and try again - you won't be disappointed.
3 of 3 found the following review helpful:
At last, something that makes non-gluten bread edible...Jan 28, 2010
By Honest Abe
It is so difficult to find a decent slice of bread when you have Celiac disease. Well, that all changes now, you can have your bread and eat it too! Just use ORGRAN GLUTEN SUBSTITUTE.
Pros: If you have a good non-gluten bread recipe, this product will enhance the bread, giving you a more pliable slice of bread that will not break apart as you eat your sandwich. Now you can eat pizza, biscuits, scones, muffins and pasta. Yeah!
Cons: The directions on how to use the product are not specific. It says: "Simply add 1 part GfG (product) to 5 parts of gluten free flour..." It gives examples that put you in the ball park of what you need. I finally figured out that I needed to add between 1/3 to 1/2 Cup of product to my recipe. It also doesn't mention that you should add a little more water to the batter. I added about 1/8 Cup more water. The dough was very thick and sticky, but it came out great.
All in all, I can recommend this product whole heartedly, without reservation. It does a nice job and the added cost is only about [...] more to the bread, which is still way cheaper than commercial non-gluten bread.
For the bread recipe that I used, go to: [...] website and use the "Really Good Sandwich Bread" recipe. Read the comments, they give really good tips to get the best loaf of non-gluten bread ever! I also used Jodi's flour mixture. It is an inexpensive blend of non-gluten flours that are easy to find. Her comments are worth their weight in gold.
2 of 2 found the following review helpful:
OrGran great addition to recipesNov 01, 2009
By Joan M. Jacobs
The OrGran Gluten Substitute makes an incredible difference in my home baking. I use a little bit less than the package instructions and everything holds together SO MUCH better. My 13 year-old loves the bread I make. I use the Pamela's Products Bread Mix and substitute one-third of a cup of the OrGran Gluten-Substitute for one-third of a cup of the bread mix and use my bread-maker. Even though the Pamela's Product Bread mix instructions say not to use the gluten-free setting I do and it works great! It also makes a huge difference in cookie and cake recipes. You have to try it!
2 of 2 found the following review helpful:
Diana LevinJun 28, 2009
By T. Levin
This is my holy grail- I make a batch of thier suggested flour and use it in any recipe- my breads finally have that airy lovely texture that gluten breads have- this is now a complete and total must have for me!
See all 9 customer reviews on Amazon.com
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