Orgran Gluten Free Bread Mixes

I have no affiliation with Orgran, they do not support or promote my blog, I buy all their products in supermarket and use some of them in my recipes.

This is a review of two gluten free bread mixes from Orgran with high dietary fibre content. One is Alternative Grain Wholemeal Bread Mix (dietary fibre – 6%)

Orgran Gluten Free Wholemeal Bread Mix
Orgran Gluten Free Wholemeal Bread Mix

and the second is Multigrain Bread Mix with Quinoa and Chia (dietary fibre – 11%).

Multigrain Bread Mix with Quinoa and Chia
Orgran Multigrain Bread Mix with Quinoa and Chia

Ingredients:

Wholemeal Bread mix from the box

Maize starch, sorghum stonemilled 20%,rice flour, raising agents: glucono delta lactone, sodium bicarbonate, dextrose from maize, psyllium 2.0%, emulsifier: monodiglyceride from vegetable, vegetable gums: carboxymethylcellulose, methylcellulose, natural caramel colour, sea salt. Produced in Australia from selected local and imported materials.

Multigrain Bread mix from the box

Maize starch, rice flour (18%), wholegrain sorghum flour (9%), wholegrain quinoa flour (9%), raising agents: glucono delta lactone, linseed (3%), sunflower seed (3%), dextrose from maize, sodium bicarbonate, chia seed (2%), psyllium, emulsifier: mono & diglycerides from vegetable, vegetable gum stabilisers: methylcellulose, carboxymethylcellulose, guar gum, salt, natural colour. Produced in Australia with selected local and imported materials.

Preparation:

Both breads need only 2 ingredients to add to the mix: water and vegetable oil. Measuring ingredients and doing everything according to the instruction on the box gives perfectly baked loaf of bread with a crust. There were no problems or difficulties in mixing, using the dough hooks, the dough had risen very nicely and baking took exactly 35 min.

Texture:

Both breads had very good texture, not too soft or not too heavy. I was pleasantly surprised that it was possible to slice both breads after 20-30 min, even when warm. They did not crumble, the bottom of the bread was not wet, the crust, though looked pale, was absolutely delicious. I added my own touch and used sesame seeds to sprinkle on top. These two breads out of the box had one more advantage compared to ready to eat supermarket gluten free breads. It was possible to slice them without any difficulties into very thin slices. When bread was sliced cold it was possible to get slices crispibread thin.

bread-1

Taste:

Both breads had excellent taste fresh from the oven. Taste of the oil used was present in the taste of wholemeal bread. For the first loaf I used olive oil, which I personally do not like. The second time I made wholemeal bread with grapeseed oil and it was perfect. I use only grapeseed oil now. In my 14 years of being diagnosed as coeliac I tried all gluten free breads available in supermarkets and health-food stores. I can say with confidence that Orgran wholemeal bread from the box is the only bread I can have fresh and not toasted and have absolutely no faults to report. For the first time in all those years I had a proper fresh piece of bread with butter and jam and did not have to wait until the bread cools down from the toaster. These breads are obviously excellent toasted either fresh or frozen. Toast from freezer does not taste any different. I will give wholemeal bread 10 out of 10.

Multigrain bread, in my personal opinion, lost only one point to wholemeal. It was just a little on a heavier side and for my personal taste I will have it toasted. It is what one can expect from multigrain bread that has 3 grains and 4 seeds and is packed with healthy ingredients and fibre. Lack of fibre is traditionally a very serious issue with all gluten free breads based on starches of different origins, which do not promote healthy bowel movement.

Storage:

Both breads do not lose their taste or texture stored in a freezer for a long time. I kept the bread up to six weeks and did not notice any difference.

Conclusions:

From several points of view I consider Alternative Grain Wholemeal Bread Mix and Multigrain Bread Mix with Quinoa and Chia from Orgran better options compared to all supermarket brands. They have better ingredients from nutritional point of view, are better nutritionally balanced, have better texture and have better taste than the majority of commercial ready to eat breads. They are easy to make and they are better value for money when compared to breads with similar ingredients.

I am delighted that now I have a chance to enjoy my occasional sandwich without any problems later.

Ham and papaya on toasted gluten free multigrain bread
Ham and papaya on toasted gluten free multigrain bread
Tomatoes on fresh gluten free wholemeal bread
Tomatoes on fresh gluten free wholemeal bread
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