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ArtGirl

Unflavored Gelatin - Why Is It Used In Recipes?

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I have noticed that many bread recipes call for gelatin in the flour mix. I was wondering what properties this adds to the baked product. And, what would be the result of leaving this ingredient out.

I ask because I cannot use egg in bread recipes, and am finding that with the egg substitutes (cannot use egg replacer because of the cornstarch) my breads are somewhat gummy Uggh! :angry: . I'm wondering if the gelatin increases the moisture and might add to the gummyness.


Valda

Enterolab results: ...two genes for gluten intolerance ...casein intolerance

other sensitivities: corn, eggs, soy, potato, tapioca

Hypoglycemic

Sensitivity to high EMFs [electromagnetic frequency] (limits my time in front of the computer)

Living a healthier, happier life.

-------------------------------------------------------------------------------------------------------------------

If I take the wings of the morning, and dwell in the uttermost parts of the sea, even there shall thy hand lead me, and thy right hand shall hold me.Psalm 139: 9,10

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gelatin is one of the substitutes for eggs.....?

I have (somewhere) a list of egg replacers if you'd like.


"But then, in all honesty, if scientists don't play god, who will?"

- James Watson

My sources are unreliable, but their information is fascinating.

- Ashleigh Brilliant

Leap, and the net will appear.

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I'm sorry, I wasn't clear. No, I am not trying to use gelatin as an egg replacer. However, I was wondering if it might add to the gummyness of my baked products. (When baking without egg one has to use a replacement, and the replacement may cause the bread to be somewhat gummy.) Does gelatin also cause gummyness? I don't know. Do you?

I use several things to replace egg - but that's not really my question here.

Does anyone know what properties gelatin adds to a baked product?


Valda

Enterolab results: ...two genes for gluten intolerance ...casein intolerance

other sensitivities: corn, eggs, soy, potato, tapioca

Hypoglycemic

Sensitivity to high EMFs [electromagnetic frequency] (limits my time in front of the computer)

Living a healthier, happier life.

-------------------------------------------------------------------------------------------------------------------

If I take the wings of the morning, and dwell in the uttermost parts of the sea, even there shall thy hand lead me, and thy right hand shall hold me.Psalm 139: 9,10

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...Does anyone know what properties gelatin adds to a baked product?

courtesy of Google:

http://www.breadmachinedigest.com/library/..._enhancers.html

Dough Enhancer's: And How-To Use Them

Gelatin helps with bread texture and moisture. It is also of nutritional value and is good for the hair and fingernails. Make sure to use unflavored gelatin.

Use: 1 teaspoon per loaf

I also found how to make a Gelatin Volcano in a bread pan... B) Gotta love the internet!

So, I would say it will increase moisture, and gumminess. I think in gluten-free bread it is used to add gumminess that is missing from gluten. But if you have too much from your other products, try leaving it out.

Debbie


Gluten free since July 97

corn free since Jan 98

Never diagnosed by a Doctor

Symptoms cleared on gluten-free diet

Mom and one sister are also gluten-free

One sister with type I diabetes (diagnosed at age 10)

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it is used to increase the protein in baked goods so that they will rise better.


Christine

15 year old twins with celiac, diagnosed dec. 2005

11 year old daughter with celiac diagnosed dec 2005

17 year old son with celiac gene

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Thanks, ladies, for the info. I'm thinking that I can leave the gelatin out if I'm using an egg substitute that already adds moisture.


Valda

Enterolab results: ...two genes for gluten intolerance ...casein intolerance

other sensitivities: corn, eggs, soy, potato, tapioca

Hypoglycemic

Sensitivity to high EMFs [electromagnetic frequency] (limits my time in front of the computer)

Living a healthier, happier life.

-------------------------------------------------------------------------------------------------------------------

If I take the wings of the morning, and dwell in the uttermost parts of the sea, even there shall thy hand lead me, and thy right hand shall hold me.Psalm 139: 9,10

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ArtGirl... I have only ever had ONE baked good turn out that called for gelatin in the recipe. I don't know if I'm doing something wrong, but the goods always turn out gummy in the middle no matter how long or at what temperature they're cooked at. It's frustrating. I generally avoid recipes that call for gelatin now.


~Angie~

Gluten free since May 2004

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I have only ever had ONE baked good turn out that called for gelatin in the recipe. ... I generally avoid recipes that call for gelatin now.

I think I'll follow your example. Glad to know others have had problems with it and it wasn't just me! :(


Valda

Enterolab results: ...two genes for gluten intolerance ...casein intolerance

other sensitivities: corn, eggs, soy, potato, tapioca

Hypoglycemic

Sensitivity to high EMFs [electromagnetic frequency] (limits my time in front of the computer)

Living a healthier, happier life.

-------------------------------------------------------------------------------------------------------------------

If I take the wings of the morning, and dwell in the uttermost parts of the sea, even there shall thy hand lead me, and thy right hand shall hold me.Psalm 139: 9,10

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Bummer! I'll be interested to know if it comes out better without the gelatin.

The only thing I make with gelatin is Carleigh's bread and it comes out great.


Mom of:

Carleigh~ 10 years old, allergic to wheat, milk, peanuts, strawberries, and many EAs. She is currently soy-light and egg-light ~ celiac testing inconclusive by allergist.

Gluten-Free since 10/05 She's a gymnast. : )

Nick ~ 13 years old with no known allergies.

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