Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Australian Gluten Free Product


Guest AutumnE

Recommended Posts

Guest AutumnE

The product is Orgran Alternative Grain Wholemeal Bread Mix. I have tried the easy mix white bread mix but this one isnt available to me locally or statewide and I love that it has fewer ingredients and has sorghum flour in it that the regular bread mix.

Thanks so much :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



amber Explorer

I can't say that I have tried the Orgran alternative grain mix but I will ask around tomorrow as I work at the celiac society here on Fridays.

The Orgran factory is about a 20 minute drive from where I live and they have an outlet there which is quite handy as you can get all their products in one place. I mainly use their pasta's, crumbs and flours. I don't make my own bread and buy it from the supermarket ao I can't give you an opinion really as to how good it is.

Guest AutumnE

Thanks Amber I would appreciate it :D

I wish I lived that close, I like so many of their products.

  • 1 month later...
amber Explorer
Thanks Amber I would appreciate it :D

I wish I lived that close, I like so many of their products.

Hi.

I haven't found anyone that has tried that particular product yet so can't tell you if it is any good or not.

I sometimes get to try new Orgran products as I work as a volunteer at the coeliac society and they give us samples sometimes.

They have just put out a new product - Cornbread which might be popular in U.S. as cornbread is eaten quite alot there from what I have heard. Also am trying Risoni type pasta. Will let you know if they are good.

  • 1 month later...
Guest AutumnE

Thanks Amber :)

I have been sticking with the easy bake bread for now. Cornbread does sound good especially for a dressing.

Im hoping to try some fruit breads with the easy bakes mix soon. Im thinking of replacing the oil with applesauce and using apple pie spices.

  • 4 months later...
Japsnoet Explorer

I just had some of the Alternative Grain Wholemeal Bread Mix and it was really enjoyable. We alternate between the Orgran Alternative Grain Wholemeal Bread Mix and the Laucke Easy Bakers instant oven bread mix Open Original Shared Link

We made the orgran corn bread and it was delicious . We used fruit juice instead of the water in the mix. Hubby polished the bread and he doesn

  • 4 months later...
Quasior Rookie

yes, i've tried this product too

I screwed it up though. I was trying to make a healthy pizza base, seeing as it was a 'batter'and my pizza trays have these holes I put it on grease proof paper. BIG mistake.

I had to try and eat it off this paper and it was horrid. The bread where I could get some was YUMMY though.

I'd recommend it but say its the oddest pizza base I've ever made, next time I'll use a regular tray without the holes. :unsure:


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,750
    • Most Online (within 30 mins)
      7,748

    Ajustice
    Newest Member
    Ajustice
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...