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Unflavored Gelatin - Why Is It Used In Recipes?

ArtGirl

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ArtGirl Enthusiast
ArtGirl
Posted

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.

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Jestgar Rising Star
Jestgar
Posted

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

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

ArtGirl Enthusiast
ArtGirl
Posted
  • Author

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?

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

courtesy of Google:

Open Original Shared Link

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

chrissy Collaborator
chrissy
Posted

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

ArtGirl Enthusiast
ArtGirl
Posted
  • Author

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.

Guhlia Rising Star
Guhlia
Posted

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.

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ArtGirl Enthusiast
ArtGirl
Posted
  • Author
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! :(

Cheri A Contributor
Cheri A
Posted

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.

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