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Gelatin is a flavorless, odorless
and colorless liquid when hot and gel substance when cool/cold. Gelatin is
ideal for desserts and is often found in cheese substitutes and alternative
bread recipes. It is often used in gravies. Traditionally gelatin is derived
from bones, skins, hooves, and connective tissue of animals, such as pigs, cows
and horses. Most animal based gelatins purchased from the store contain
artificial colorings, flavorings, MSG and other unfavorable ingredients. Some
may wish to avoid gelatin for this reason, as well as Vegans/Vegetarians and
certain religions.
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Ready Made Vegan Substitutes |
There are a few non-animal based gelatin replacements on the market.
Look for these brands in health and natural food stores:
- Lieber's Unflavored Jel
- Kojel Unflavored Gel
- Geffen Clear Unsweetened Jell
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Agar Agar |
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A
vegetarian gelatin derived from a red seaweed. Forms a firm gel and
can set at room temperature. High in protein. Can be found in Asian
and natural foods stores.
To use:
1. Soak for 15 minutes in water
2. Bring to a gentle boil
3. Turn down to simmer, stir until dissolved
4. Liquid will gel as it cools
Each of these amounts will firm two
cups of liquid:
- 3 tablespoons agar flakes
- 2 teaspoons agar powder
- 1 kanten bar
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Arrowroot |
Nutritious
starch from the tropical American perennial herb. This is not an
exact gelatin substitute like agar agar or carrageenan, but has
gelatinous properties. Neutral flavor that is ideal for pies, fruit
based products, gravies and sauces. Tolerates lower temperatures,
longer cooking time and freezes well. Not to be used in dairy-based
sauces as it will create a slimy result. Flour or powder can be
used.
- 1 tablespoon arrowroot per 1 cup
liquid
- To use: Mix arrowroot with an
equal amount of cold water to make a slurry. Then whisk into hot
liquid for at least 30 seconds.
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Carrageenan |
Otherwise
known as Irish Moss. A purple seaweed that forms a gelatinous
substance. Often used for a variety of desserts and commonly found
in ice creams and jellies. Can be found dried in natural foods
stores.
- One ounce dried carrageenan will
set one cup of liquid.
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Cornstarch |
This is
not an exact gelatin substitute like agar agar or carrageenan, but
has gelatinous properties. Used for thickening sauces, gravies and
puddings. Does not stand up to freezing or prolonged cooking and
doesn't thicken well with acidic liquids. Imparts a slightly floury
taste.
- 1 tablespoon thickens 1 cup
liquid
- To use: Mix cornstarch with an
equal amount of cold water to make a slurry. Then whisk into hot
liquid for at least 30 seconds.
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Potato Starch |
This is
not an exact gelatin substitute like agar agar or carrageenan, but
has gelatinous properties. Ideal for thickening soups and gravies.
In the United States, potato starch is not the same as potato flour.
Is approved for use during Passover. Not to be used in a liquid that
will boil.
- 1 tablespoon thickens 1 cup
liquid.
- To use: Mix potato starch with
an equal amount of cold water to make a slurry. Then whisk into
hot liquid for at least 30 seconds.
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Tapioca Starch |
This is
not an exact gelatin substitute like agar agar or carrageenan, but
has gelatinous properties. The starch is obtained from the cassava
root. Tapioca starch and tapioca flour are the same thing. Ideal for
use in pie fillings. This starch thickens at lower temperatures,
remains stable when frozen, has a neutral flavor and imparts a
glossy sheen. Of all the starches it resembles gelatin the most. Can
also be used in soups, stews, sauces, puddings and cheese sauce and
cheese substitutes.
- 1 tablespoon thickens 1 cup
liquid.
- To use: Mix tapioca starch with
an equal amount of cold water to make a slurry. Then whisk into
hot liquid for at least 30 seconds.
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