No Gluten. No Gums. Just Powerful Protein and Natural Fiber.
Good and good for you, MAJOR MUFFINS represent major advancements in tasty, gluten free baking. All MAJOR MUFFINS are filled with natural fiber and at least eight grams of protein, yet free of gluten, soy, sesame, nuts and troublesome gums.
What’s in our muffins?
We maximize taste and texture by using the freshest possible protein-packed, fiber-filled ingredients:
|Ground Chia Seeds||Powdered Psyllium Husk||Organic Eggs|
|Oat Flour||Oat Bran||Quinoa|
|Brown Rice Flour||Amaranth||Sunflower Seeds|
|Pumpkin Seeds||Fresh Rosemary||Basil|
|Organic Raisins||Sun-dried Tomatoes||Organic Corn|
|Fresh Jalapeno Peppers||Cold-pressed, Organic Sunflower Lecithin||Extra Virgin Olive Oil|
|Potato Starch||Tapioca Starch||Yeast|
|Cane Sugar||Callebaut Chocolate Chips|
A bit about dairy:
Most of our MAJOR MUFFINS are dairy free! Check out label information to be sure.
The skinny on potato and tapioca starches:
Beware of gluten free breads with heavy tapioca starch! Highly glycemic, tapioca starch may cause a spike in blood sugar followed by a plunge in energy. In contrast, Orange Dot uses modest amounts of both potato and tapioca starches. When baking with gluten free flours, the “crumb” of the bread tends to be dense and tight. Tapioca starch encourages elasticity and structure, while a potato starch binds and tenderizes the bread. At Orange Dot, we don't sacrifice the healthiness of our MAJOR MUFFINS in the goal of pursuing a fluffy texture.
What’s not in our muffins?
We steer clear of products that can be hard to tolerate. Here’s a list of ingredients we don’t use and why:
|Xanthan Gum||Sesame Seeds|
Gluten is a protein composite found in wheat, barley, rye and all their species and hybrids. Gluten proteins have low nutritional and biological value and are not essential to the human diet. Generally difficult to digest, there are many gluten-related disorders including celiac disease, non-celiac gluten sensitivity, gluten ataxia, dermatitis herpetiformis and wheat allergy.
Dried and ground xanthan gum (produced by bacterial fermentation or synthetically) is commonly used as a gelling agent and thickener in baked goods. It’s a polysaccharide (or a string of sugars) composed of glucose, mannose, and glucuronic acid. Many people report intestinal distress after consuming xanthan gum.
A gelling agent and thickener made from a seed native to tropical Asia, guar gum is more commonly used in cold foods such as ice cream or pastry fillings. Many people experience discomfort after eating foods containing guar gum.
No sorghum flour:
Sorghum is a cereal grain that originated in Africa about 5000 years ago, where it continues to be an important food source due to it’s nutritionally high protein and fiber content and pleasant taste. However, its proteins cross-link when cooked, making it a rare product that becomes more difficult to digest, not less, when cooked. The US is the largest producer of sorghum today and uses it primarily for animal feed. No wonder it often gives humans a tummy ache!
Soy beans and soybean oil are very controversial today. To some, soy is a wonderful superfood, and to others it’s a hormone disrupting poison. We steer clear of the debate and all soy ingredients.
No sesame seeds:
Sesame seeds are one on the top allergens worldwide, so we avoid them altogether.
Since more and more people have nut allergies today, we opt out of any and all nuts, to make our muffins accessible to all.