Orgran Gluten Substitute

Wheat-free baking can be a real challenge. Gluten, one of the proteins in wheat, gives baked goods a characteristic structure and texture. Finding a substitute for gluten in baked goods is an ongoing project for food companies and home bakers. A reader has asked me to evaluate Orgran Gluten Substitute for a FODMAPS-elimination diet.

The nutrition information says there is no fiber, so therefore no (measurable) fructans or galactans. Also, there are no (measurable) sugars, thus no lactose, fructose or sugar alcohols. It is highly unlikely, therefore, that the remaining carbohydrates in the product would contain enough fermentable, osmotically active carbohydrates to meet the definition of a FODMAP.This product is probably fine for a FODMAPS-elimination diet.

If you have used this product, please leave a comment and let us know how it worked in your kitchen!

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

NUTRITION FACTS
Serving Size 10g/0.3 oz.
Servings per pack 20
Calories 30 Calories from fat 0
Amount per serving - %DV
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 0.1mg - 0%
Total Carb 5.6g - 2%
Dietary Fiber 0g - 0%
Sugars 0g
Protein 0g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%

Source for ingredients and nutrition information: www.celiac.com

Comments

[som]

It is also possible to buy wheat gluten that has been separated from the rest of the wheat starches etc. I have wondered if that is pure enough to add to wheat free baking mixes to help with texture? Any thoughts?

[Sharon]

I have tried both orgran and gluten. The orgran was made with corn flour - it was not great, not good (actually terrible). It rose okay - up to the top of the bread pan. I also made it with corn starch. It was okay toasted. I tried a grilled cheese sandwich but it wasn't good.

The gluten I added to rye flour and a bit of wheat flour (I am not celiac but I don't think I tolerate wheat flour as easily as some). It does help the rye to rise but it still isn't like wheat bread. I add about one and a half tablespoons of gluten per cup of rye flour. I dissolve it in water first and then add the solution to the water mixture and then add the rest of the flour. It makes it rise a bit better but still not quite like wheat bread.

[Patsy Catsos]

Thanks for sharing your experience. I have used vital wheat gluten in a bread maker--just measured it in with the other dry ingredients.

[Doreen Kerwin]

Gluten Flour is no good for anyone who can not tolerate grain products, eg those with celiac Disease, because the part of the wheat that causes their problems is the gluten. I do not have Celiac Disease but have been told I need to stay off gluten for other reasons. I, just today actually, used Orgran gluten substitute to make a gluten free version of a vegetarian savoury that I make for our vegetarian family called gluten steaks. Great hey! Me not being able to tolerate gluten and all. Is made from all the gluten from the grains, by adding lots of flavours into the dough via a flavoursome broth and boiling it for an hour. They are lovely after egg and breadcrumbing and frying them. Anyway I tried the gluten Substitute today and have not as yet egged them etc. but I have a suspicion after tasting a little after I had finished boiling them that they are not going to be great in their taste. I will see, maybe I just need to get used to it, aquire a taste or something. They came together in the same shape, held together through the boiling process and otherwise did everything that I would expect. The taste will be the test

[Patsy Catsos]

Is the gluten steak also sometimes called seitan?

[Clinton Grey]

Yeah. I'd like to repeat the question if gluten steak is the same with seitan? I am a little bit confuse here.

[Patsy Catsos]

"Gluten steak" and "seitan" are the same thing, from what I understand. They are both made of gluten, the protein in wheat. They would be OK on the FODMAPs elimination diet, but not OK for gluten intolerance or celiac disease. The poster above was experimenting with making a similar thing from a gluten substitute--I don't think it at that point one could call it a gluten steak/seitan any more.

[annmariemarie]

If I am not mistaken, you can call then TVP or Textured Vegetable Protein