Orange Dot is still baking during Covid, but with smaller teams and extra distance to keep you safe.

Our Ingredients


Good and good for you, Orange Dot's products represent a revolution in tasty, gluten free baking. All Major English 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 fresh, protein-packed, fiber-filled ingredients including: 


Organic Butter and Extra Virgin Olive Oil
We use only the quality of ingredients that you use at home--never any canola oil. 

Gluten Free Oat Flour and Oat Bran
Orange Dot sources its oat flour and bran exclusively from Montana Gluten Free, which pioneered the development of the Gluten Free Oat Purity Protocol. This ensures that all oat products in our muffins are entirely gluten free, and never suffer cross contamination from other crops. 

Psyllium Husk
While most gluten free bread crumbles to bits and lacks dietary fiber, Orange Dot adds psyllium husk to all of its products. This not only gives our breads an amazing texture, but improves their nutritional value!

Amaranth and Quinoa
Orange Dot adds the ancient grains of both amaranth and quinoa to our Rustic Rosemary and Super-seeded breads for additional protein and fiber to keep you healthy!

Chia Seed
Chia seeds are widely considered a superfood, and add additional protein to all of Orange Dot's products.

What's Not in Our Muffins?

Gluten is a protein composite found in grains such as wheat, barley, rye that is low in nutritional and biological value. It is difficult to digest, and exacerbates many gluten-related disorders such celiac disease, non-celiac gluten sensitivity, gluten ataxia, dermatitis herpetiformis, and wheat allergies.

Xanthan Gum
Xanthan gum is a laboratory produced gelling agent that causes an allergic reaction in many people, including bloating, gas and diarrhea.  It can also cause migraine headaches and flu-like symptoms, and complicate recovery from celiac disease.  Xanthan Gum is the bacteria found in the black mold that grows on broccoli.  

Sorghum Flour
Sorghum, while nutritious, has proteins that cross-link when when cooked, making it the rare ingredient that becomes more difficult to digest when baked. It is most often used as an animal feed in the US, so no wonder it often gives humans a tummy ache!

While the debate on soy is still ongoing, we avoid soy entirely.

Sesame Seeds
A notorious allergen worldwide, our products never include sesame seeds or any of its derivatives. 

Given the severity of many allergies today, our facility and products are entirely nut free.   

What about Tapioca and Potato Starch?

Most gluten free products achieve tenderness and elasticity by loading up on tapioca and potato starch. However, these ingredients are highly glycemic, causing a spike in blood sugar followed by a plunge in energy. In contrast, Orange Dot has developed an innovative baking process that locks in the moisture and expands the cell structure of the bread while minimizing the amount of these ingredients. 


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