Gelatine is a product of animal origin extracted from hooves, animal bones and cartilage and other meat waste from the slaughterhouse. For this reason, it is not an appropriate food for anyone whose diet is devoid of products of animal origin or products derived from animals killed for eating. It is possible to use plant-based substitutes that can mimic gelatin in a large number of dishes.
Steps
Step 1. Use the agar agar (kanten)
Agar agar is a traditional substitute for gelatin in many recipes and basically replaces the same amount of gelatin when used in the same state (therefore, powder instead of powder, etc.). One tablespoon of powdered agar agar can be used instead of one tablespoon of powdered gelatin.
- The agar agar in granular form is twice as strong as the flake form, while the powder is three times stronger.
- Follow the instructions for using the agar agar very carefully. It is not used at the same temperature as gelatin so people tend to believe it doesn't work. Instead, it works, if handled with care. For example, agar agar requires boiling quickly and it is not enough to let it boil a little to activate it when added to a recipe that requires heat. In addition, the agar agar solidifies at room temperature while the gelatin must be cooled in the refrigerator.
- Immerse the agar agar for 10 minutes in the liquid in which it is to be cooked. This way, it is easier to dissolve it.
- 2 tablespoons of powder and one of flakes in 600 ml of liquid will produce a very solid gelatin.
Step 2. Use carrageenan (Irish moss) (Chondrus crispus)
This will not become solid like agar agar but can always be used in addition to a liquid. About thirty grams (one ounce) of dried carrageenan will fill a cup of liquid. It is also a great solidifying agent for a light, delicate jelly or bleach.
To use dried carrageenan, put it under running water to let it swell. To make it, add it to the liquid. Boil the liquid for ten minutes and then remove the carrageenan
Step 3. Use kuzu (kudzu, Japanese maranta starch)
Kuzu is used as a thickener in Japan. To use it, add about one and a half tablespoons of kuzu to each cup of liquid you intend to use to make a sauce or gravy. If you want to make a jelly, add two tablespoons per cup.
Step 4. Use Guar Gum
Extracted from guar seeds, guar gum can be used as a good substitute for gelatin but requires a different process. Prepare the ingredients as required by the recipe. As a substitute for gelatin, divide the amount of gelatin required by the recipe into 6 to get the amount of guar gum to use. For example, a teaspoon of gelatin divided by 6 equals half a teaspoon of guar gum. However, this measurement will have to be adjusted from time to time since the ratio 1: 6 is not always an exact guide. Then, add the guar gum to the dry ingredients while mixing the liquid ingredients in another bowl. Combine them slowly, stirring at the same time, to prevent the guar gum from becoming lumpy. The secret to preparing guar gum is: proceed gradually and always check that it is coming out well.
Step 5. Use xanthan gum
Xanthan gum is produced from the fermentation of a carbohydrate. By replacing gelatin with xanthan gum, use the amount of xanthan gum which is equivalent to half the amount of gelatin required by the recipe. For example, if the recipe calls for 2 teaspoons of gelatin, use only one of xanthan gum.
Step 6. Use maranta starch
Maranta starch is a starch obtained from the roots of a tropical herb, Maranta arundinacea. It is good as a thickener for an acidic liquid. It is also useful for thickening jellies and gelatinous substances; in fact, the Victorians used it to make a maranta starch jelly. However, don't use starch with dairy products as they tend to get slimy.
Maranta starch does not tolerate high temperatures. If it needs to be added to something hot, leave the starch in a cold liquid first, add the hot mixture and leave it on the stove for no more than thirty seconds
Step 7. Expect some disaster and some success, and be prepared to adjust your shot as you learn
Many times you will try and fail when you have to substitute gelatin in recipes that call for it.
Advice
- Pectin is not highly recommended as a substitute as it is very elaborate and requires the right contents of acids and sugars; it is good for jams and jellies but often does not work with other types of food.
- Carob seeds are another thickener that can be used as a substitute. They are most often used to thicken the filling of pies instead of wheat or other types of wheat.
- Flaxseed can act as a binder in some cases but it is more of a substitute for eggs and not for gelatin.
- Generally, gums are thickeners and are usually not suitable for making jellies. However, there are exceptions.
- There is a company called Airplane that does not produce gelatin in its crystalline form. It may not be a substitute for gelatin but it is also suitable for vegetarians. I'm not entirely sure since I read it on the internet but if you find it at the supermarket, you could check it out.
- High acid ingredients may require more agar agar than usual for them to function properly. Also, mangoes, papayas, and pineapples need to be cooked first or they won't be good.
- Many kosher jellies are vegan-friendly. Check the ingredients when you are buying them. However, be very careful as traces of animal protein have been found in some.
Warnings
- Kuzu and maranta starch are not the same thing but are often confused for each other.
- Agar agar bars are more complex than the powdered and flaked version.
- Like all foods, some can cause an allergic reaction in some people. You will need to be aware of this when making substitutions - you will need to know what the substitute is made from and what allergic reactions it might trigger. Guar gum is known to cause allergies in some people due to its origin from beans. Wheat allergies can be triggered by cantano gum.
- The Food and Medicines Agency (FDA) has expressed some concerns about the safety of carrageenan. Make sure your distributor is a reliable source as the FDA has not restricted its use.
- Algae-based thickeners are difficult to find in some countries due to import restrictions.
