Frequently Bought Together
Important Information
Ingredients
Superfine Rice Flour, Peo Extract, Maize Starch, Vegetable Derived Gums & Cellulose, Guar Gum, Methylcellulose, Carboxymethylcellulose, Monoglycerides From Vegetable.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Superfine Rice Flour, Peo Extract, Maize Starch, Vegetable Derived Gums & Cellulose, Guar Gum, Methylcellulose, Carboxymethylcellulose, Monoglycerides From Vegetable.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Nutrition Facts
Product Description
About the Brand
The Orgran selection of health foods is the primary product of Roma Food Products, an Australian-owned company primarily involved in the development, production, and marketing of health, gourmet, and dietetic foods. A well-recognized brand among health professionals and consumers, Orgran enjoys great success within Australia and is successfully exported to numerous countries around the world. Their motto: "To encourage and enable healthier lifestyles."
The Orgran range of products is totally natural, with nothing artificial added. Full of flavor and natural nutrition, the range is suitable for a wide variety of people with restricted dietary requirements. The Orgran production plant is totally dedicated to the manufacture of dietetic foods. The state-of-the art facility is dedicated to totally wheat-free and gluten-free production, eliminating the threat of cross-contamination.
Who Are Orgran Products Suitable For?
The Orgran range of products is suitable for a broad range of consumers, including:
COELIACS: The entire range of Orgran products are wheat-free and gluten-free.
FOOD ALLERGIES & INTOLERANCES: The Orgran range of products are totally natural. Free from artificial colors, flavors, and preservatives. In addition, the products are also dairy- and egg-free.
DIABETICS: Orgran products have been reviewed by Diabetes Australia and are suitable to include in the menu plans of diabetics in consultation with their health professional.
WEIGHT PROBLEMS: Low in fat and containing no cholesterol, Orgran products are suitable to include in weight-reduction programs.
NUTRITIONAL DEFICIENCIES: Orgran products undergo minimal processing to retain the highest possible nutrient content available.
VEGANS AND VEGETARIANS: Orgran products are free from animal derivatives.
Product 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.
Product Details
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Customer Reviews
Most Helpful Customer Reviews
33 of 33 people found the following review helpful
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.
Naysayers - read the directions, do the math - and try again - you won't be disappointed.
29 of 29 people found the following review helpful
Amazon Verified Purchase
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!
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!
7 of 7 people found the following review helpful
By Honest Abe
Amazon Verified Purchase
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.
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.
Most Recent Customer Reviews
4.0 out of 5 stars
I may revise my rating upwards after more extended use
I have used this gluten replacer a few times in baking bread, and found it added a very nice texture to it. Read more
Published 16 days ago by Kathy Claus
5.0 out of 5 stars
Great product
This product when added to Pamela's gluten free flour mix makes great "real" tasting bread and pancakes. I am so glad I found it. Read more
Published 2 months ago by Rhodesrunner
4.0 out of 5 stars
Really good
This product works really well.
You don't need other gums with it, it works by it's self. Read more
You don't need other gums with it, it works by it's self. Read more
Published 19 months ago by Patricia
4.0 out of 5 stars
Gluten Substitute
Adds a bit of "elasticity" to the bread which is what I wanted but you have to remember to add additional water, about 25% more, in most recipes. Read more
Published on January 18, 2011 by Ed Barker
5.0 out of 5 stars
good quality
This is a staple in our gluten free household. It is great for converting non gluten free recipes to gluten free recipes and getting good texture. Easy to use. Read more
Published on January 23, 2010 by J. Shaath
5.0 out of 5 stars
OrGran great addition to recipes
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. Read more
Published on November 1, 2009 by Joan M. Jacobs
5.0 out of 5 stars
Diana 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... Read more
Published on June 27, 2009 by T. Levin
1.0 out of 5 stars
Save your money.
I suppose everyone who does gluten-free baking is always searching for the holy grail that would make GF products have the same texture as non-GF products. Read more
Published on October 28, 2006 by C. Ebel
