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OrgraN Gluten Substitute, 7-Ounce Boxes (Pack of 8) | 
| Brand: OrgraN
Category: Grocery
We're sorry to disappoint you, but that item is not currently availavle.
Rating:  3 reviews
Sales Rank: 19698
Number Of Items: 8
Shipping Weight (lbs): 2.5
Dimensions (in): 8 x 8 x 5
UPC: 720516021442
EAN: 0720516021442
ASIN: B000EHW0VQ
Release Date: February 6, 2006
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| Customer Reviews:
 Great problem solver December 4, 2007
Tools are for women, too (Way down South, USA)
12 out of 12 found this review helpful
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!
 IF YOU USE IT RIGHT, YOU CANNOT GO WRONG November 8, 2006
J. J. Rosenfeld
14 out of 14 found this 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.
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