Project Description

Gluten Free Gluten Substitute (GfG)



ORGRAN Gluten Free Gluten Substitute is a revolutionary product that will add structure and mimic the protein found in wheat to create similar consistencies to products containing gluten.

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Rice Flour, Maize Starch, Yellow Pea Flour, Vegetable Gums (Stabilisers): Methylcellulose, Carboxymethylcellulose, Guar Gum. Emulsifier: Vegetable derived Monoglycerides
Serving size: 10g
Energy Calories (kcal) per 100g 331
Energy Calories (kcal) per serving 33
Energy Kilojoules (KJ) per 100g 1383
Energy Kilojoules (KJ) per serving 138
Protein (g) per 100g 7.7
Protein (g) per serving 0.8
Carbohydrate (g) per 100g 57.1
Carbohydrate (g) per serving 5.7
Carbohydrate (% Daily Value) 2
Sugars (g) per 100g 2.1
Sugars (g) per serving 0.2
Starch (g) per 100g 55
Starch (g) per serving 5.5
Fat (g) per 100g 1.6
Fat (g) per serving 0.2
Fat (% Daily Value) 0
Saturated fat (g) per 100g 1.2
Saturated fat (g) per serving 0.1
Saturated fat (% Daily Value) 0
Trans fat (g) per serving 0
Fibre (g) per 100g 11.6
Fibre (g) per serving 1.2
Fibre (% Daily Value) 4
Sodium (mg) per 100g 59
Sodium (mg) per serving 590
Sodium (%Daily Value) 3
Gluten (g) per 100g 0
Gluten (g) per serving 0
Calcium (mg) per 100g 0
Calcium (mg) per serving 0
Vitamin A (%Daily Value) 0
Vitamin C (%Daily Value) 0
Iron (%Daily Value) 1
Calcium (%Daily Value) 0

Easy Chocolate Cake

  • Prep Time: 15m
  • Cook Time: 45m


  • 1/2 cup cold water (125ml)
  • 1/3 cup & 2½ tbs. maize corn flour (65g)
  • 1/3 cup rice flour (50g)
  • 1/4 cup ORGRAN GfG - Gluten Substitute (35g)
  • 3/4 cup caster sugar
  • 1 teaspoon bicarbonate soda (3g)
  • 1 fresh egg (lightly beaten) or ORGRAN No Egg™, Egg Replacer
  • 1/4 cup cocoa powder (20g)
  • softened butter or margarine
  • 1/2 teaspoon salt (2g)
  • 1/4 cup full cream milk powder
  • 1 teaspoon vanilla essence


  • Substitution:
  • 153g of ORGRAN Self Raising Flour can be used in replace of the Rice Flour, Maize Flour, Orgran GFG and bicarbonate soda
  • Serving Suggestions:
  • Serve with strawberries and cream or sifted icing sugar.
  • Method
  • Preheat oven to 160°C (320°F).
  • Grease cake tin or ring pan.
  • Sift dry ingredients; mixing well.
  • Rub butter through using fingertips, until you form a fine crumb.
  • Add water, vanilla essence and lightly beaten egg (or ORGRAN No Egg™, Egg replacer prepared as per packet instructions).
  • Mix well to form a smooth and consistent batter.
  • Spoon batter into greased cake tin or ring pan.
  • Bake for 40-45 minutes on the oven bottom shelf.
  • Cool before decorating with chocolate icing and sifted icing sugar.