<<Disclaimer: Verify this information before applying it to your situation.>>

So many questions regarding the Gluten Free Gluten...I'll do my best to 
give you more info...

Orgran developed a formula that can replace gluten and mimic the physical 
protein normally found in wheat.  So much so that it has been donned 
GLuten Free Gluten (GFG).  It is formulated from a natural base of 
ingredients and replicates some of the elasticity and mechanics of gluten 
in baking.  It can be used simply by adding 20g of it to any 100g of 
gluten free flour for instant workability.  

My son is newly diagnosed - the first in the family...so we are new to 
Gluten free cooking/baking.  I plan on experimenting using the GFG for a 
bread mix.  Bread seems to be our biggest challenge.  My son won't touch 
any of the Gluten Free breads I've either baked from scratch or bought.

I will definitely keep you all updated on the results of GFG!  And if 
anyone has any suggestions or have already tried the GFG let me know!

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