After years of technical research Orgran have developed this mix to mimic the physical protein found in wheat to allow you to make batters and dough with similar consistency to wheat based flour recipes.
Rice Flour, Maize Starch, Yellow Pea Flour, Vegetable Gums (Stabilisers): Methylcellulose, Carboxymethylcellulose, Guar Gum. Emulsifier: Vegetable derived Monoglycerides
|Typical Values Per 100g|
|of which sugars (g)||0.8|
|of which saturates (g)||0.0|
Add 1 part of GFG to 5 parts of any gluten free flour or flour blend you choose.
You can use more, for example if you are making pasta or rolls try upping it to 1 part to 4 or even 3 of the flour. (But note, if you are using Orgran Flour or mixes this is already part of the blend, so you don't need to add any more)
So 20g to 100g flour is 1:5
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