What can I use in place of gelatin to make jello-type desserts, or in
recipes that call for gelatin and does anyone know where I can find it? I
guess I should also ask what the standard rate of substitution is
too....thanks again....
thanks.
LG

Well, I looked online & there are a few choices:

* for 1 tbs of gelatin, use 2 tbs of pectin.
* Gelatin substitute, you'll find a link of a type of it.
http://www.differentdaisy.com/nexter...r-gelatin-sub=
stitute-.htm
http://www.differentdaisy.com/nexter...latin-substit=
ute-.htm
* I also found this:
"There are a number of vegetarian-appropriate setting agents on the=20
market, among them agar-agar (powder or flakes from a sea vegetable),=20
arrowroot (a starchy powder from the tropical tuber of the same name),=20
guar gum (the product of East Indian seed) xanthan gum (a corn extract),=20
kudzu (a starchy powder from the plant=92s tuber), and certain ground nut=
s=20
and seeds. Most kosher gelatins are also vegetarian.
Some of these are available in supermarkets, others require a trip to=20
the health food store or even more aggressive hunting. Follow the=20
directions on the package to see that your food sets up correctly."
http://www.ochef.com/199.htm
* I also found this:
http://www.foodsubs.com/ThickenGelatins.html


I am sure there is much more to find, just put "gelatin substitute" in a=20
search engine


Lawrence Gilburtson wrote:

What can I use in place of gelatin to make jello-type desserts, or in
recipes that call for gelatin and does anyone know where I can find it?=
I
guess I should also ask what the standard rate of substitution is
too....thanks again....
thanks.
LG

Lawrence Gilburtson wrote:

What can I use in place of gelatin to make jello-type desserts, or in
recipes that call for gelatin and does anyone know where I can find it? I
guess I should also ask what the standard rate of substitution is
too....thanks again....
thanks.
LG

I know that agar (the stuff in petri dishes) can be used like gelatin in
some cases, but I don't really know enough about it to tell you more.
The package should have details?

MP
--
-
It's gone, daddy, gone, to reply.

On Thu, 3 Jun 2004 20:39:06 GMT, "Lawrence Gilburtson"
took a very strange rock and inscribed these words:

What can I use in place of gelatin to make jello-type desserts, or in
recipes that call for gelatin and does anyone know where I can find it?

Agar, aka Kanten. More info he
http://www.foodsubs.com/ThickenGelatins.html

You should be able to get it in a Japanese (and some Asian) food
markets, and in better health food stores.


--
Therese Shellabarger / The Roving Reporter - Civis Mundi
/ http://tlshell.cnc.net/

Lawrence Gilburtson wrote:

What can I use in place of gelatin to make jello-type desserts, or in
recipes that call for gelatin and does anyone know where I can find it? I
guess I should also ask what the standard rate of substitution is
too....thanks again....

Corn starch can work quite well, if you mix it well with a little cold
liquid and pour that into boiling liquid while stirring well. Arrowroot
powder is used in a similar way.

Alginate based products can be mixed with cold liquids, these solidify
after a couple of hours in the fridge.

All those are polysaccharides (complex sugars) from plant sources, and
available in normal food shops.

"Lawrence Gilburtson" wrote in message news:ohAvc.38922$eY2.2491@attbi_s02...
What can I use in place of gelatin to make jello-type desserts, or in
recipes that call for gelatin and does anyone know where I can find it? I
guess I should also ask what the standard rate of substitution is
too....thanks again....
thanks.
LG

To make 'jello' before I have used 2 C. of water to 1 tsp of agar agar
powder. The agar agar jar said to use 1 tbsp but to me it tasted like
a rubber tire. I would buy a package and then try it first just
making a regular 'jello' before going all out with the dessert.

many thanks to all, and especially for the links!

LG.