Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gelatin

luv2cook

Recommended Posts

luv2cook Rookie
luv2cook
Posted

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...

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


HiDee Rookie
HiDee
Posted

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 Rookie
luv2cook
Posted
  • Author

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

WednesdayGirl Newbie
WednesdayGirl
Posted

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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Xravith's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Challenges eating gluten before biopsy

      It's completely understandable to struggle with the gluten challenge, especially when it impacts your health and studies so significantly. Your experience of feeling dramatically better without gluten is a powerful clue, whether it points to celiac disease or non-celiac gluten sensitivity. It's very wise of you and your doctor to pause the challenge until...
    2. Scott Adams
      - Scott Adams replied to emzie's topic in Related Issues & Disorders
      2

      Stomach hurts with movement

      It's smart that you're seeing the gastroenterologist tomorrow. While it's possible this is a severe and persistent inflammatory reaction to gluten, the fact that the pain is movement-dependent and localized with tenderness is important for your specialist to hear. It could indeed be significant inflammation, but it's also worth ruling out other overlapping...
    3. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      17

      My only proof

      What exactly are you taking from doterra?
    4. Xravith
      - Xravith posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Challenges eating gluten before biopsy

      Hello, I'm back with a second post. The first time I wrote, I mentioned the possibility that my symptoms were related to gluten. I did a genetic test in which I resulted to have the predisposition, but the results of my blood test were all negative without IgA deficiency. My doctor suggested that it was necessary to do a biopsy to rule out Celiac Disease...
    5. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Related Issues & Disorders
      17

      My only proof

      Doterra is a life saver and yes I feel like im waiting because Im getting yes you are celiac, no your not celiac. Im so FRUSTRATED, exhausted and tired of explaining to medical why I feel this way.Im stressed because my body isn't feeling well.Yes I am and no it's not just a food allergy as downplayed with doctors Ive seen.I even went to the " celiac specialist...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,460
    • Most Online (within 30 mins)
      7,748
    Jujuzinha
    Newest Member
    Jujuzinha
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Challenges eating gluten before biopsy

      By Scott Adams · Posted

      It's completely understandable to struggle with the gluten challenge, especially when it impacts your health and studies so significantly. Your experience of feeling dramatically better without gluten is a powerful clue, whether it points to celiac disease or non-celiac gluten sensitivity. It's very wise of you and your doctor to pause the challenge until your holidays, prioritizing your immediate well-being and exams. To answer your questions, yes, it is possible for blood tests to be negative initially and become positive later as the disease progresses, which is why the biopsy remains the gold standard. Many, many people find the gluten challenge incredibly difficult due to the return of debilitating symptoms, so you are certainly not alone in that struggle. Wishing you the best for your exams and for obtaining clearer answers when you're able to proceed.
    • Scott Adams
      Stomach hurts with movement

      By Scott Adams · Posted

      It's smart that you're seeing the gastroenterologist tomorrow. While it's possible this is a severe and persistent inflammatory reaction to gluten, the fact that the pain is movement-dependent and localized with tenderness is important for your specialist to hear. It could indeed be significant inflammation, but it's also worth ruling out other overlapping issues that can affect those with celiac disease. Is it possible you got some gluten in your diet somehow? This could be a possible trigger. Hopefully, tomorrow's appointment will provide clearer answers and a path to relief so you can get back to your lectures and enjoy your weekend. Wishing you all the best for the consultation.
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      What exactly are you taking from doterra? 
    • Xravith
      Challenges eating gluten before biopsy

      By Xravith · Posted

      Hello, I'm back with a second post. The first time I wrote, I mentioned the possibility that my symptoms were related to gluten. I did a genetic test in which I resulted to have the predisposition, but the results of my blood test were all negative without IgA deficiency. My doctor suggested that it was necessary to do a biopsy to rule out Celiac Disease. However, he said, because of my family history and my symptoms were strongly related to gluten, it was very possible that my Celiac Disease is developing and my antibodies may become positive in the future.  I tried to continue the gluten challenge for the biopsy, around 2-3 g of gluten per day, but it was enough to make me feel worse each passing day. I started developing anemia and other mild nutritional deficiencies, and it was really affecting my daily life. I'm a student and exams are coming up, so my doctor suggests me to strictly remove gluten until I feel better so I could study without problems until I could do the gluten challenge when I come back home for holidays. Since going gluten free, I feel like a completely different person. My mind is clearer, I have no stomach pain during the day, and even my nails improved within just two weeks. It could also be Non-Celiac Gluten Sensitivity, but of course I’ll need the biopsy to know for sure. I was wondering, has anyone else had negative blood tests at first and later tested positive? And has anyone struggled with the gluten challenge because of symptoms?
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      Doterra is a life saver and yes I feel like im waiting because Im getting yes you are celiac, no your not celiac. Im so FRUSTRATED, exhausted and tired of explaining to medical why I feel this way.Im stressed because my body isn't feeling well.Yes I am and no it's not just a food allergy as downplayed with doctors Ive seen.I even went to the " celiac  specialist " Dr Fernandez-Becker who down played my ailments and stated im not and then yes I am I even had one her " care team" ask my why do you want that diagnosis. UNMMMMM. I don't want it, its been my life confirmed in 1994.Menopause intensified extra sensitivity and medical has down played my sibo, ibs, CELIAC, now im having skin and eye issues. I thought help was available but its been a complete medical disaster. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.