Orgran Gluten Substitute 200g

Orgran Gluten Substitute 200g

See other products from Baking Accessories
See other products from Orgran

Gluten free gluten substitute.

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Our Price £3.23 (£1.62 per 100g)  
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More about Orgran Gluten Substitute

Essential for gluten free baking. This gluten substitute can be used instead of xanthan gum to improve the texture of cakes and pastries, replacing the elasticity which is lost from doughs in the absence of gluten.

Usage

Simply add 20g to every 100g of gluten free flour and mix well. Suggested flour blend: ½ rice + ¼ maize + ¼ potato.

Ingredients

Superfine rice flour, pea extract, maize starch, potato starch, vegetable derived gums & cellulose: guar gum, methylcellulose, carboxymethylcellulose, monoglycerides from vegetable.

Nutritional Information

Per 100g:
Energy 1280kj/303kcal, Protein 8.3g, Carbohydrates 56.7g, of which sugars 0.9g, of which starch 55.8g, Fat 0.8g, of which saturates nil, Dietary Fibre 1.2g, Sodium <0.1g, Gluten 0g.

Other Information

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.

Dairy Free, Egg Free, Gluten Free, Gluten Free/Casein Free Diet, Lactose Free, Vegan, Vegetarian, Wheat Free, Yeast Free

Customer reviews - Orgran Gluten Substitute 200g

Recipes

Coconut & Honey Gluten Free Biscuits - Wed 27th May 2009

Coconut and Honey biscuits. Gluten Free

Ingredients
100g non dairy margarine
100g castor sugar
1 heaped tbsp honey
50g creamed coconut
75g gluten-free plain white flour
1 tsp Orgran gluten substitute
1/2 tsp bicarbonate of soda
1 eggs worth of egg replacer
25g dessicated coconut
50g buckwheat flour

Method
Cream the margarine, sugar and honey together until light and fluffy.
Break up the creamed coconut with a fork and add this to the creamed
mixture.

Sieve the flour, gluten substitute, bicarbonate of soda and egg
replacer into a separate bowl and mix well. Fold the into the creamed
mixture together with the buckwheat flour and dessicated coconut.

Spread dessertspoons of the mixture onto greased baking trays,
allowing a little room for them to spread. Bake in a reheated oven
for 20 minutes, or until lightly browned. Leave the biscuits to cool
on the baking tray for 10 minutes before removing them with a palette
knife to complete cooling on a wire rack.

Recipe adapted from Allergy Cooks.

Reviews

Gluten free pastry making - Thu 10th Apr 2008

Have tried lots of different ways to make successful gluten free pastry. Even my mother in law who is an excellent pastry maker has struggled. This product seems to make it behave more like normal- not overly crumbly or chewy. Might need to play around with the quantities for personal preference.


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