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mring

Gelatin Sub

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Hi-

I'm getting ready to bake my first loaf of bread from the Bette Hagman book,

it call for gelatin........ I'm not vegetarian, just anti parts is parts.

What suggestions do you have to sub this out or can I eliminate it with nearly the same result.

Thanx

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I'm not sure about a substitution, but you can probably just leave it out. I have tried several bread recipes that call for unflavored gelatin, including Bette's, and I don't care for the texture it gives. So now I just leave it out, and actually prefer it that way.

Hope this helps!


-Sarah

--Son, Lucas, age 7. Gluten-free since May 2007

--Son, Ezra, age 5. Gluten-free 10/13/07. Bipolar tendencies, massively improved on gluten-free diet! He's also allergic to a jillion antibiotics.

--My mother has Celiac Disease, dx'ed by Positive Blood Tests and Biopsy. Diagnosed Sarcoidosis 6/08.

--Myself, Gluten-free since 8/07

Time heals all hurt of heart... but time must be won.

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I'm not sure about a substitution, but you can probably just leave it out. I have tried several bread recipes that call for unflavored gelatin, including Bette's, and I don't care for the texture it gives. So now I just leave it out, and actually prefer it that way.

Hope this helps!

Thanks, I was thinking of leaving it out, just wanted a second opinion.

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Leave it out.

It's just a protein, that when cooked and cooled, is sorta rubbery.

The only thing you should really NOT leave out is the xanthan gum. Otherwise, serious crumbles.

The egg and dairy products help hold the bread together, but even the dairy can be substituted for if necessary, as well as the eggs.

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