Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      125,881
    • Most Online (within 30 mins)
      7,748
    tina.walstad
    Newest Member
    tina.walstad
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • gregoryC
      Celebrity Cruise for Gluten Free

      By gregoryC · Posted

      Just finished my second celebrity cruise. My first was on one of their oldest ships, it was awesome! Now we have sailed on the edge class. Wow! Not only do they have so many gluten-free options but the selection is mind blowing! Any given day you will have between 5 to 7 different gluten-free cakes to try. Yes that is right, one day at the coffee shop I had to choose between 5 gluten-free cakes not including the several puddings on display. So they gave me a small piece of each. 2 were great, 2 were just good, and 1 I did not enjoy. But never have I had the tough decision of which cake to eat?  These selections are from their normal options available for all guest. In the main dining room they always surprised me with some awesome desserts.  In my opinion the best pizza was on the Millennium class and best buffet on the Edge class. Although these two ship vary in size they are both consistent and serving high quality food from the main dinning room. The edge class gives you 4 “main” dining rooms (all included). I was unsure how this would work with my gluten-free diet? It worked great! I was able to order or see the next night’s menu for each of the four dinning venues finding that very little to no modifications needed to be made due to their extensive gluten free options.  The Millennium and Edge class ships provide the best gluten-free options from any of the cruise lines I have sailed with. You will find a larger selection and options on the edge class ships, however you will not be disappointed with the smaller Millennium class. Which is still my favorite cruise ship to date.   
    • trents
      9 year old- questionable results

      By trents · Posted

      Welcome to the forum, @ABP! We can't comment on the test numbers you give as you didn't include the range for negative. Different labs use different units and different ranges. There are no industry standards for this so we need more information. If your daughter doesn't have celiac disease she still could have NCGS (Non Celiac Gluten Sensitivity) which some experts believe can be a precursor to celiac disease and is 10x more common than celiac disease. However, there is no test for it yet but it does share many of the same symptoms with celiac disease. Both require complete abstinence from gluten.  It is seldom the case during testing where all tests are positive, even for those who do have celiac disease. This is no different than when diagnosing other medical conditions and that is why it is typical to run numbers of tests that come at things from different angles when seeking to arrive at a diagnosis. It seems like you are at the point, since you have had both blood antibody testing and endoscopy/biopsy done, that you need to trial the gluten free diet. If her symptoms improve then you know all you need to know, whatever you label you want to give it. But given that apparently at least one celiac antibody blood test is positive and she has classic celiac symptoms such as slow growth, constipation and bloating, my money would be on celiac disease as opposed to NCGS.
    • ABP
      9 year old- questionable results

      By ABP · Posted

      My nine-year-old daughter has suffered with severe constipation and bloating for years as well as frequent mouth sores, and keratosis Polaris on her arms. She also has recently decreased on her growth curve her % going down gradually.  After seeing a gastroenterologist, her IgG GLIADIN (DEAMIDATED) AB (IGG) was 22.4 while her IGA was normal. Her TISSUE TRANSGLUTAMINASE AB, IGA was 11.9.  Most recently her genetic test for celiac was positive.  After an endoscopy her tissue showed inflammation of the tissue as well as , increased intraepithelial lymphocytes (IELs) but there was no blunting of the change in the villi.    It seems that every result that we get one out of two things positive rather than all leading to an inconclusive diagnosis. While we do have another appointment with the doctor to go over the results. I'm curious based on this information what others think.    I would hate to have her eliminate gluten if not necessary- but also don't want to not remove if it is necessary.    Signed Confused and Concerned Mama
    • Scott Adams
      Gluten Free ADHD medications

      By Scott Adams · Posted

      I guess using "GF" instead of "PL" would have been too easy! 😉
    • trents
      Help with blood test result

      By trents · Posted

      I was wrong, however, about there being no particular health concerns associated with high total IGA: https://www.inspire.com/resources/chronic-disease/understanding-high-iga-levels-causes-impacts/ So maybe the physician's "borderline" remark is relevant to that.
×
×
  • Create New...