Hi everyone, I use the Orgran gluten substitute quite a lot. I am in Australia and I really like the Orgran products. I use it particularly when you want something to hold it's shape such as Frittata which I make quite often. You can actually cut someone a slice hot or cold instead of it slopping everywhere like scrambled egg! regards Frances
If you always do What you've always done You will always get What you've always got!
It is a flour mixture that assists your favorite flour mixture (not baking mix). It will hold the bread together better. I'm guessing that it will not be chewy the way xanthum gum sometimes is. The ingredients are those used by commercial mixes, breads eg Ener-g, Food For Life, Kininnicknick. The Bread & Bun mix I use from Kinininick bakes up like wheat bread. Ingredients: Superfine rice flour, pea extract, maize starch, vegetable derived gums & cellulose, guar gum, methylcellulose, carboxymethycellulose, monoglycerides from vegetable.
I was at the food store last night and I saw something that I didn't believe -- Gluten Free Gluten Substitute. It was made by Orgran and is supposed to be better than Xanthum Gum. Has anyone else seen this? Has anyone used it? How did it work? Or do I need to be the guinea pig and try it?
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