Unflavored Gelatin - Why Is It Used In Recipes?

[ArtGirl]

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! . I'm wondering if the gelatin increases the moisture and might add to the gummyness.

[Jestgar]

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

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

[ArtGirl]

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]

...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... 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]

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

[ArtGirl]

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]

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.

[ArtGirl]

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]

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.