The New Bakers Dozen
What to use instead of gelatin?

The The Bakers Dozen: What to use instead of gelatin?
By d. on Saturday, May 05, 2001 - 05:39 pm: Edit

I was wondering what could one use in place of gelatin? From anyone's experience: is pectin a good substitute or agar-agar? Can one buy this in the supermarket? Thanks.

By Panini (Panini) on Sunday, May 06, 2001 - 08:27 am: Edit

I have never used either one of these in place of gelatin. I have reduced the amount of gelatin in certain formulas that call for gelatin and whipped cream by using a higher grade cream with a higher fat content. 43% being the lowest.

By W.DeBord on Monday, May 07, 2001 - 08:35 am: Edit

In fruit pies I've used sure gel and cornstarch to thicken....which would work with other situations. You can buy pectin and sure gel in the canning isle at your supermarket, but I've never seen agar.

What kind of item are you making that you don't want gelatin in it?

By Seashell on Monday, May 07, 2001 - 02:08 pm: Edit

I never use gelatin. Gelatin is meat, and I myself have been a vegetarian for more than 20 years, and certainly wouldn't want my customers to eat meat if they were unaware of the fact that a dessert item contained meat.

By d. on Monday, May 07, 2001 - 04:50 pm: Edit

It's for all my pastries using mousse. I've got someone who's allergic to animal gelatin, so I need to find a substitute.
Seashell, what do you use?

By Seashell on Tuesday, May 08, 2001 - 12:20 am: Edit

d. try agar agar, but remember that it's about 8 times as strong as gelatin. Unlike gelatin, it needs to be boiled before use, and it gels VERY rapidly. You might try pectin instead, if it's for your mousses.

Good luck, and be sure to tell all your guests that your pastries are now vegetarian!

By The Baker on Friday, May 11, 2001 - 05:32 pm: Edit

I like agar flakes
i use agar flakes and arrowroot for my puddings
and sometimes just agar flakes.
I find that 1 tablespoon does about a cup of liquid. depending on how thick and firm you want it

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