Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 I have a quick question about the Orgran flours. Do you need to add xanthan gum to make the recipes stay together or form the " gluten " of the food? Say for example with cookies I would use 2 1/2 cups gluten free flour and 2 tsp xanthan gum, would I still need to do that? It is hard to find the Orgran products in my area I live in Georgia but I have ordered the bread and pancake mixes from Amazon and we love them. Since the only way I can get the flour is to order from the internet I want to be sure I know how to use before I buy. Thanks for your help! Tanya Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2007 Report Share Posted March 31, 2007 Hi Tanya, Orgran flour contains all the gums necessary to hold things together, so no extra gums are needed. Although all Orgran products are readily available to me, and at a discounted price, the flour is a product I tend not to use very often (but many people do swear by it). I find it a little flavourless and too high in starch, so I tend to make up my own mixes. I regularly use the pancake mixes, falafel, pasta flour, pasta, egg replacer, all purpose crumbs, and the Pizza and Pastry Multimix is great for pastry if you're in a hurry (but I add chickpea/garbanzo flour to that to give it some flavour). I used to use the bread mix a lot, but only as a base for bread. I found that with some additions the texture was much improved. I have the recipes somewhere if you are interested. I think I have recipes for plain, raisin bread, and sun-dried tomato pesto bread. HTH, Kim. , " tanyaginger629 " <tanya wrote: > > I have a quick question about the Orgran flours. Do you need to add > xanthan gum to make the recipes stay together or form the " gluten " of > the food? Say for example with cookies I would use 2 1/2 cups gluten > free flour and 2 tsp xanthan gum, would I still need to do that? It is > hard to find the Orgran products in my area I live in Georgia but I > have ordered the bread and pancake mixes from Amazon and we love them. > Since the only way I can get the flour is to order from the internet I > want to be sure I know how to use before I buy. > > Thanks for your help! > > Tanya > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2007 Report Share Posted March 31, 2007 Kim, If you could send me the recipes for the breads that would be great. I used to mill all my own grains and made bread weekly, then we found out my son is allergic to wheat. Bread is the one thing I have really struggled with making on my own. The conversions for baked goods I can do but bread just hasn't gone well. When I first tried to do pancakes I had so many failures that when we found the Orgran mix my 5 year old told me " I needed to only make that as it doesn't upset me like the other recipes:) " . Thanks for your help Kim! Tanya , " Kim " <bearhouse5 wrote: > > Hi Tanya, > > Orgran flour contains all the gums necessary to hold things together, > so no extra gums are needed. Although all Orgran products are readily > available to me, and at a discounted price, the flour is a product I > tend not to use very often (but many people do swear by it). I find it > a little flavourless and too high in starch, so I tend to make up my > own mixes. > > I regularly use the pancake mixes, falafel, pasta flour, pasta, egg > replacer, all purpose crumbs, and the Pizza and Pastry Multimix is > great for pastry if you're in a hurry (but I add chickpea/garbanzo > flour to that to give it some flavour). > > I used to use the bread mix a lot, but only as a base for bread. I > found that with some additions the texture was much improved. I have > the recipes somewhere if you are interested. I think I have recipes > for plain, raisin bread, and sun-dried tomato pesto bread. > > HTH, > Kim. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2007 Report Share Posted April 1, 2007 Here are the recipes Tanya Be sure to use the tsp measurements instead of the tablespoons as Australian tablespoons are 4 tsp instead of 3 tsp like the rest of the world. IMPROVED ORGRAN BREAD DRY INGREDIENTS 1 packet Orgran Bread Mix 2 tablespoons (8 tsp) potato starch 1 teaspoon xanthan gum 2 teaspoons GF baking powder 1 teaspoon egg replacer WET INGREDIENTS 6 teaspoons egg replacer 1/3 cup water 1/4 cup oil 1 teaspoon cider vinegar 1 1/2 cups water Mix together dry ingredients using a whisk. Set aside. Beat egg replacer with 1/3 cup water until fluffy. With mixer on low, blend in oil, vinegar and water. Still with mixer on low, add to dry ingredients. When blended beat on high for 1 minute. Spoon into a greased and lined loaf pan. Bake in a moderate oven (180°C / 350°F) for 50-60 minutes. --------------------- Soft and Bendy Raisin Bread. (YEAST & EGG FREE) Dry Ingredients. 1 packet Orgran Bread Mix 2 tablespoons (8 tsp) potato flour 1 teaspoon xanthan or guar gum 1/4 cup brown sugar 2 teaspoons GF baking powder 2 teaspoons finely grated orange peel (or 1 teaspoons dried peel) 1 teaspoon egg replacer 1 tablespoon (4 tsp) cinnamon 1 tablespoon (4 tsp) mixed spice (optional) Wet Ingredients. 6 teaspoons egg replacer 1/3 cup water 1/4 cup oil 1 tablespoon (4 tsp) honey or brown sugar 1 teaspoon vinegar 3/4 cup soy/rice milk 3/4 cup water 1 cup sultanas Mix together dry ingredients using a whisk. Set aside. Beat egg replacer with 1/3 cup water until fluffy. With mixer on low blend in oil, honey, vinegar and milk. Still with mixer on low, add to dry ingredients. Slowly add water. When blended, beat on high for about 1 minute. Mix sultanas through. Spoon into greased and lined loaf pan and bake in moderate (180°C)(350F) oven for 50-60 minutes. --------------------- SUN-DRIED TOMATO AND PESTO BREAD. DRY INGREDIENTS 1 packet Orgran Gourmet Pesto Bread Mix 2 tablespoons (8 tsp) potato starch 1 teaspoon xanthan gum 2 teaspoons GF baking powder 1 teaspoon egg replacer 2 tablespoons (2 2/3 tbps US) vegan parmesan (optional) 1/4 - 1/2 cup chopped sun dried tomatoes WET INGREDIENTS 6 teaspoons egg replacer 1/3 cup water 1/4 cup oil 1 teaspoon cider vinegar 1 1/2 cups water Mix together dry ingredients using a whisk. Set aside. Beat egg replacer with 1/3 cup water until fluffy. With mixer on low, blend in oil, vinegar and water. Still with mixer on low, add to dry ingredients. When blended beat on high for 1 minute. Spoon into a greased and lined loaf pan. Bake in a moderate oven (180°C / 350°F) for 50-60 minutes. , " tanyaginger629 " <tanya wrote: > > Kim, > > If you could send me the recipes for the breads that would be great. > I used to mill all my own grains and made bread weekly, then we > found out my son is allergic to wheat. Bread is the one thing I have > really struggled with making on my own. The conversions for baked > goods I can do but bread just hasn't gone well. > > When I first tried to do pancakes I had so many failures that when > we found the Orgran mix my 5 year old told me " I needed to only make > that as it doesn't upset me like the other recipes:) " . > > > Thanks for your help Kim! > > Tanya Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2007 Report Share Posted April 1, 2007 Thanks Kim!! I am going to bake one of these tomorrow. I will let you know how my boys like it:) Tanya Quote Link to comment Share on other sites More sharing options...
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