Gelatin

[luv2cook]

Okay, I realize that unflavored gelatin is used as a binder in gluten-free baking, and it does come in really handy like in cakes and breads.

I have Googled for over an hour, and can't find a "guide" on using gelatin in gluten-free baking--you know, like there's a general guide for use for gums:

"X" amount per cup for flour in breads

"X" amount per cup for flour in cakes

"X" amount per cup for flour in cookies

"X" amount per cup for flour in pizzas

Well, does anyone know a guide in gluten-free baking for using unflavored gelatin? I am so baffled that I can't find any useful information. Any help is appreciated, and please, if you found it, let me know where you did.

This is driving me nuts today...

[HiDee]

I remember reading this blog a while ago. Open Original Shared Link It's full of tips for making gluten-free bread. It's not necessarily a "guide" on how to use gelatin but rather, it gives the reason why it's often added to recipes and a starting point to begin using it. Read paragraph 6 under "Tips for Mixing Ingredients." In another post on this same blog (for her favorite sandwich bread), the recipe includes a tsp of gelatin and a Tbsp of pectin.

Hopefully this information helps. I know after reading it, I had a better idea of what gelatin and (less frequently) pectin are doing in all of these gluten-free recipes. Based on this information, I would venture a guess that 1-2 tsps. gelatin is great to add in recipes for bread, pizza dough, rolls and maybe less important in cakes and cookies, so I would do a 1/2 tsp. or less for those recipes.

[luv2cook]

Thanks so much for the reply. I'll be experimenting with gelatin, loosely based on the info from these readings.

[WednesdayGirl]

From the recipes I have looked up...it seems to be about 1 teaspoon for every 1 cup of flour...etc.

I hope that helps. :-) Sometimes for me, it's by trial and error.