Mimics the starchy protein found in wheat based flour recipes.
Also free from dairy, egg, yeast, soya and sugar.
Glutinous flours give spring and elasticity to breads and cakes, so alternative gluten free flours lack these properties. The Orgran Gluten Substitute is a specially developed blend of flour and starches that behave in a similar way to gluten, and therefore help to bind bread and cake recipes, as well as adding lift and elasticity.
To use GFG, just add one part to 5 parts flour (which ever flour you are using in your recipe). There is an example on the back of the packet on how to do this.