Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 I've been searching for the perfect pizza crust for years now and although I've had some good ones, I'm not really satisfied with any of them! I've been looking at recipes online for days now and I have found quite a few that calls for gelatin. I imagine that the gelatin would help with the texture and give a result similar to a wheat crust. Of course we all know the problem with using gelatin, so that's out of the question! I was thinking maybe a fruit pectin would work just as well. I was wondering if anybody had ever tried this or perhaps has a good recipe that I could try. I would really like to come up with a New York style pizza crust. I found this recipe... http://www.celiac.com/articles/1127/1/New-York-Style-Gluten-Free-Pizza-Crust/Pag\ e1.html I can use almond milk in place of regular milk. I don't like using yeast but I'm not sure if it would turn out right if I left it out. Any thoughts? Thanks everyone! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 The gelatin is actually replacing the binding of eggs. I find that using a vegetable puree works just as well. BL On Tue, May 27, 2008 at 11:06 AM, catchadream04 <recyclednew wrote: > I've been searching for the perfect pizza crust for years now and > although I've had some good ones, I'm not really satisfied with any of > them! I've been looking at recipes online for days now and I have > found quite a few that calls for gelatin. I imagine that the gelatin > would help with the texture and give a result similar to a wheat > crust. Of course we all know the problem with using gelatin, so that's > out of the question! I was thinking maybe a fruit pectin would work > just as well. I was wondering if anybody had ever tried this or > perhaps has a good recipe that I could try. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 NO! I don't know. What's the problem with gelatin?  THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND BE GLAD IN IT! ---- catchadream04 5/27/2008 2:24:34 PM modifying recipes? I've been searching for the perfect pizza crust for years now and although I've had some good ones, I'm not really satisfied with any of them! I've been looking at recipes online for days now and I have found quite a few that calls for gelatin. I imagine that the gelatin would help with the texture and give a result similar to a wheat crust. Of course we all know the problem with using gelatin, so that's out of the question! I was thinking maybe a fruit pectin would work just as well. I was wondering if anybody had ever tried this or perhaps has a good recipe that I could try. I would really like to come up with a New York style pizza crust. I found this recipe... http://www.celiac com/articles/1127/1/New-York-Style-Gluten-Free-Pizza-Crust/Page1.html I can use almond milk in place of regular milk. I don't like using yeast but I'm not sure if it would turn out right if I left it out. Any thoughts? Thanks everyone! --- Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 It's made from boiled hooves, bones, and hides. Not quite vegetarian! Pam On Tue, May 27, 2008 at 12:53 PM, Linda Robinson <lindacrobinson wrote: > NO! I don't know. What's the problem with gelatin? > >  > > THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND BE GLAD IN IT! > > ---- > > catchadream04 > 5/27/2008 2:24:34 PM > > modifying recipes? > > I've been searching for the perfect pizza crust for years now and > although I've had some good ones, I'm not really satisfied with any of > them! I've been looking at recipes online for days now and I have > found quite a few that calls for gelatin. I imagine that the gelatin > would help with the texture and give a result similar to a wheat > crust. Of course we all know the problem with using gelatin, so that's > out of the question! I was thinking maybe a fruit pectin would work > just as well. I was wondering if anybody had ever tried this or > perhaps has a good recipe that I could try. I would really like to > come up with a New York style pizza crust. I found this recipe... > http://www.celiac > com/articles/1127/1/New-York-Style-Gluten-Free-Pizza-Crust/Page1.html > I can use almond milk in place of regular milk. I don't like using > yeast but I'm not sure if it would turn out right if I left it out. > Any thoughts? > > Thanks everyone! > > > --- > > Our vegan and gluten free recipes are available in the archives for > this group or at the following URL (***Recipes Posted to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 Please explain this to me? hooves, bones and hides? I've not a clue about that.. is it true? --- On Tue, 5/27/08, pdw <pdworkman wrote: > pdw <pdworkman > Re: modifying recipes? > > Tuesday, May 27, 2008, 2:22 PM > It's made from boiled hooves, bones, and hides. Not > quite vegetarian! > > Pam > > On Tue, May 27, 2008 at 12:53 PM, Linda Robinson > <lindacrobinson wrote: > > NO! I don't know. What's the problem with > gelatin? > > > >  > > > > THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND > BE GLAD IN IT! > > > > ---- > > > > catchadream04 > > 5/27/2008 2:24:34 PM > > > > modifying recipes? > > > > I've been searching for the perfect pizza crust > for years now and > > although I've had some good ones, I'm not > really satisfied with any of > > them! I've been looking at recipes online for days > now and I have > > found quite a few that calls for gelatin. I imagine > that the gelatin > > would help with the texture and give a result similar > to a wheat > > crust. Of course we all know the problem with using > gelatin, so that's > > out of the question! I was thinking maybe a fruit > pectin would work > > just as well. I was wondering if anybody had ever > tried this or > > perhaps has a good recipe that I could try. I would > really like to > > come up with a New York style pizza crust. I found > this recipe... > > http://www.celiac > > > com/articles/1127/1/New-York-Style-Gluten-Free-Pizza-Crust/Page1.html > > I can use almond milk in place of regular milk. I > don't like using > > yeast but I'm not sure if it would turn out right > if I left it out. > > Any thoughts? > > > > Thanks everyone! > > > > > > --- > > > > Our vegan and gluten free recipes are available in the > archives for > > this group or at the following URL (***Recipes Posted > to VGF***): > > > > > > > > > Check out these affiliated vegan lists ~ > > > > > http://www.Christian-Vegan-Cooking > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 I would suggest using flax seed gel as a binder in this recipe. I think it would work great! LaDonna On Tue, May 27, 2008 at 11:06 AM, catchadream04 <recyclednew wrote: > I've been searching for the perfect pizza crust for years now and > although I've had some good ones, I'm not really satisfied with any of > them! I've been looking at recipes online for days now and I have > found quite a few that calls for gelatin. I imagine that the gelatin > would help with the texture and give a result similar to a wheat > crust. Of course we all know the problem with using gelatin, so that's > out of the question! I was thinking maybe a fruit pectin would work > just as well. I was wondering if anybody had ever tried this or > perhaps has a good recipe that I could try. I would really like to > come up with a New York style pizza crust. I found this recipe... > http://www.celiac.com/articles/1127/1/New-York-Style-Gluten-Free-Pizza-Crust/Pag\ e1.html > I can use almond milk in place of regular milk. I don't like using > yeast but I'm not sure if it would turn out right if I left it out. > Any thoughts? > > Thanks everyone! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 *From Wikipedia: http://en.wikipedia.org/wiki/Gelatin* * * *Gelatin* (also *gelatine*, from French<http://en.wikipedia.org/wiki/French_language> *gélatine*) is a translucent, colourless, brittle, nearly tasteless solid substance <http://en.wikipedia.org/wiki/Solid>, extracted from the collagen<http://en.wikipedia.org/wiki/Collagen>inside animals' connective tissue <http://en.wikipedia.org/wiki/Connective_tissue>. It has been commonly used as an emulsifier <http://en.wikipedia.org/wiki/Emulsion> in food <http://en.wikipedia.org/wiki/Food>, pharmaceutical<http://en.wikipedia.org/wiki/Pharmaceutical>, photography <http://en.wikipedia.org/wiki/Photography>, and cosmetic manufacturing <http://en.wikipedia.org/wiki/Cosmetic_manufacturing>. Substances containing gelatin or functioning in a similar way are called * gelatinous*. Gelatin is an irreversibly hydrolyzed<http://en.wikipedia.org/wiki/Hydrolyzed>form of collagen. Gelatin is classified as a foodstuff and has E number <http://en.wikipedia.org/wiki/E_number> 441. Gelatin is a protein <http://en.wikipedia.org/wiki/Protein> produced by partial hydrolysis <http://en.wikipedia.org/wiki/Hydrolysis> of collagen<http://en.wikipedia.org/wiki/Collagen>extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle<http://en.wikipedia.org/wiki/Cattle>, and horses <http://en.wikipedia.org/wiki/Horse>. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid<http://en.wikipedia.org/wiki/Colloid> gel <http://en.wikipedia.org/wiki/Gel>. Gelatin forms a solution of high viscosity <http://en.wikipedia.org/wiki/Viscosity> in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen. [1]<http://en.wikipedia.org/wiki/Gelatin#cite_note-Ward-0>Gelatin solutions show viscoelastic flow and streaming birefringence <http://en.wikipedia.org/wiki/Birefringence>. If gelatin is put into contact with cold water, some of the material dissolves. The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10-15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath. Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the ice point at which ice crystallizes. The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time. The viscosity of the gelatin/water mixture increases with concentration and when kept cool (≈40°F). On Tue, May 27, 2008 at 4:24 PM, Lara Ellis <Larellis wrote: > Please explain this to me? hooves, bones and hides? I've not a clue > about that.. is it true? > > --- On Tue, 5/27/08, pdw <pdworkman <pdworkman%40gmail.com>> > wrote: > > > pdw <pdworkman <pdworkman%40gmail.com>> > > Re: modifying recipes? > > > To: <%40> > > Tuesday, May 27, 2008, 2:22 PM > > > It's made from boiled hooves, bones, and hides. Not > > quite vegetarian! > > > > Pam > > > > On Tue, May 27, 2008 at 12:53 PM, Linda Robinson > > <lindacrobinson <lindacrobinson%40gmail.com>> wrote: > > > NO! I don't know. What's the problem with > > gelatin? > > > > > >  > > > > > > THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND > > BE GLAD IN IT! > > > > > > ---- > > > > > > catchadream04 > > > 5/27/2008 2:24:34 PM > > > To: <%40> > > > modifying recipes? > > > > > > I've been searching for the perfect pizza crust > > for years now and > > > although I've had some good ones, I'm not > > really satisfied with any of > > > them! I've been looking at recipes online for days > > now and I have > > > found quite a few that calls for gelatin. I imagine > > that the gelatin > > > would help with the texture and give a result similar > > to a wheat > > > crust. Of course we all know the problem with using > > gelatin, so that's > > > out of the question! I was thinking maybe a fruit > > pectin would work > > > just as well. I was wondering if anybody had ever > > tried this or > > > perhaps has a good recipe that I could try. I would > > really like to > > > come up with a New York style pizza crust. I found > > this recipe... > > > http://www.celiac > > > > > com/articles/1127/1/New-York-Style-Gluten-Free-Pizza-Crust/Page1.html > > > I can use almond milk in place of regular milk. I > > don't like using > > > yeast but I'm not sure if it would turn out right > > if I left it out. > > > Any thoughts? > > > > > > Thanks everyone! > > > > > > > > > --- > > > > > > Our vegan and gluten free recipes are available in the > > archives for > > > this group or at the following URL (***Recipes Posted > > to VGF***): > > > > > > > > > > > > > > Check out these affiliated vegan lists ~ > > > > > > > > http://www.Christian-Vegan-Cooking > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 thanks. that's a great idea! On Tue, May 27, 2008 at 4:31 PM, Gracious Hospitality < gracioushospitality wrote: > I would suggest using flax seed gel as a binder in this recipe. I > think it would work great! > LaDonna > > > On Tue, May 27, 2008 at 11:06 AM, catchadream04 <recyclednew<recyclednew%40gmail.com>> > wrote: > > I've been searching for the perfect pizza crust for years now and > > although I've had some good ones, I'm not really satisfied with any of > > them! I've been looking at recipes online for days now and I have > > found quite a few that calls for gelatin. I imagine that the gelatin > > would help with the texture and give a result similar to a wheat > > crust. Of course we all know the problem with using gelatin, so that's > > out of the question! I was thinking maybe a fruit pectin would work > > just as well. I was wondering if anybody had ever tried this or > > perhaps has a good recipe that I could try. I would really like to > > come up with a New York style pizza crust. I found this recipe... > > > http://www.celiac.com/articles/1127/1/New-York-Style-Gluten-Free-Pizza-Crust/Pag\ e1.html > > I can use almond milk in place of regular milk. I don't like using > > yeast but I'm not sure if it would turn out right if I left it out. > > Any thoughts? > > > > Thanks everyone! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 I am sooooooooo disgusted! YUK! Thanks for sharing. I'll be tossing the one I have. Of course the ingredients just states " gelatin " . Who knew!  THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND BE GLAD IN IT! ---- Lara Ellis 5/27/2008 4:26:08 PM Re: modifying recipes? Please explain this to me? hooves, bones and hides? I've not a clue about that.. is it true? --- On Tue, 5/27/08, pdw <pdworkman wrote: > pdw <pdworkman > Re: modifying recipes? > > Tuesday, May 27, 2008, 2:22 PM > It's made from boiled hooves, bones, and hides. Not > quite vegetarian! > > Pam > > On Tue, May 27, 2008 at 12:53 PM, Linda Robinson > <lindacrobinson wrote: > > NO! I don't know. What's the problem with > gelatin? > > > >  > > > > THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND > BE GLAD IN IT! > > > > ---- > > > > catchadream04 > > 5/27/2008 2:24:34 PM > > > > modifying recipes? > > > > I've been searching for the perfect pizza crust > for years now and > > although I've had some good ones, I'm not > really satisfied with any of > > them! I've been looking at recipes online for days > now and I have > > found quite a few that calls for gelatin. I imagine > that the gelatin > > would help with the texture and give a result similar > to a wheat > > crust. Of course we all know the problem with using > gelatin, so that's > > out of the question! I was thinking maybe a fruit > pectin would work > > just as well. I was wondering if anybody had ever > tried this or > > perhaps has a good recipe that I could try. I would > really like to > > come up with a New York style pizza crust. I found > this recipe... > > http://www.celiac > > > com/articles/1127/1/New-York-Style-Gluten-Free-Pizza-Crust/Page1.html > > I can use almond milk in place of regular milk. I > don't like using > > yeast but I'm not sure if it would turn out right > if I left it out. > > Any thoughts? > > > > Thanks everyone! > > > > > > --- > > > > Our vegan and gluten free recipes are available in the > archives for > > this group or at the following URL (***Recipes Posted > to VGF***): > > > > > > > > > Check out these affiliated vegan lists ~ > > > > > http://www.Christian-Vegan-Cooking > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 Does that mean ANY gelatin -- even like, Jello brand?  THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND BE GLAD IN IT! ---- pdw 5/27/2008 3:34:22 PM Re: modifying recipes? It's made from boiled hooves, bones, and hides. Not quite vegetarian! Pam On Tue, May 27, 2008 at 12:53 PM, Linda Robinson <lindacrobinson wrote: > NO! I don't know. What's the problem with gelatin? > >  > > THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND BE GLAD IN IT! > > ---- > > catchadream04 > 5/27/2008 2:24:34 PM > > modifying recipes? > > I've been searching for the perfect pizza crust for years now and > although I've had some good ones, I'm not really satisfied with any of > them! I've been looking at recipes online for days now and I have > found quite a few that calls for gelatin. I imagine that the gelatin > would help with the texture and give a result similar to a wheat > crust. Of course we all know the problem with using gelatin, so that's > out of the question! I was thinking maybe a fruit pectin would work > just as well. I was wondering if anybody had ever tried this or > perhaps has a good recipe that I could try. I would really like to > come up with a New York style pizza crust. I found this recipe... > http://www.celiac > com/articles/1127/1/New-York-Style-Gluten-Free-Pizza-Crust/Page1.html > I can use almond milk in place of regular milk. I don't like using > yeast but I'm not sure if it would turn out right if I left it out. > Any thoughts? > > Thanks everyone! > > > --- > > Our vegan and gluten free recipes are available in the archives for > this group or at the following URL (***Recipes Posted to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 There are vegetable gels made from things like seaweed (agar agar) Linda. BL On Tue, May 27, 2008 at 2:58 PM, Linda Robinson <lindacrobinson wrote: > Does that mean ANY gelatin -- even like, Jello brand? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 In recipes calling for gelatin, I have successfully used " agar agar " flakes. They are clear/white and can be found in a health food store in the dried seaweed section. It really creates a good bind and is a good thickening agent as well. I really really like the GF Seasoned Pizza Crust recipe from Bette Hagman's book, " The Gluten-Free Gourmet Bakes Bread " . Actually, the last time we had veggie pizzas, I made the GF for my son and the rest of us had whole wheat - and we stopped eating ours and ate our sons! Let me know if you need the recipe and I'll post it. Blessings, Nicole : > > I've been searching for the perfect pizza crust for years now and > although I've had some good ones, I'm not really satisfied with any of > them! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 I just wanted to mention that the kosher brand of gelatin Ko-Jel which claims to be vegetable based, is actually fish based. All kosher gelatine, I understand, is made from fish bones. we use flax seed and xanthum gum (from corn)to provide structure in our pizza. HTH! , " Brenda-Lee Olson " <shalomaleichemacademy wrote: > > There are vegetable gels made from things like seaweed (agar agar) Linda. > > BL > > On Tue, May 27, 2008 at 2:58 PM, Linda Robinson > <lindacrobinson wrote: > > Does that mean ANY gelatin -- even like, Jello brand? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 Jello brand - yes. All of the instant jellos I've seen at the store. There are some jello cups - juicy gel things - that do not use gelatin. But if you see gelatin on the label, it is an animal product. That includes marshmallows too. Pam On Tue, May 27, 2008 at 8:08 PM, Brenda-Lee Olson <shalomaleichemacademy wrote: > There are vegetable gels made from things like seaweed (agar agar) Linda. > > BL > > On Tue, May 27, 2008 at 2:58 PM, Linda Robinson > <lindacrobinson wrote: >> Does that mean ANY gelatin -- even like, Jello brand? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 Great! That helps. Thanks BL!  THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND BE GLAD IN IT! ---- Brenda-Lee Olson 5/27/2008 10:08:49 PM Re: modifying recipes? There are vegetable gels made from things like seaweed (agar agar) Linda. BL On Tue, May 27, 2008 at 2:58 PM, Linda Robinson <lindacrobinson wrote: > Does that mean ANY gelatin -- even like, Jello brand? --- Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 Not exactly. Kosher gelatin in Israel can be from beef bones as well. In either case, it`s not vegetable based. BL On Tue, May 27, 2008 at 9:11 PM, Julie Shusterman <julie.shusterman wrote: > I just wanted to mention that the kosher brand of gelatin Ko-Jel which > claims to be vegetable based, is actually fish based. All kosher > gelatine, I understand, is made from fish bones. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 You're saying that all marshmellows have animal gelatin in them too???  THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND BE GLAD IN IT! ---- pdw 5/28/2008 1:04:46 AM Re: modifying recipes? Jello brand - yes. All of the instant jellos I've seen at the store. There are some jello cups - juicy gel things - that do not use gelatin. But if you see gelatin on the label, it is an animal product. That includes marshmallows too. Pam On Tue, May 27, 2008 at 8:08 PM, Brenda-Lee Olson <shalomaleichemacademy wrote: > There are vegetable gels made from things like seaweed (agar agar) Linda. > > BL > > On Tue, May 27, 2008 at 2:58 PM, Linda Robinson > <lindacrobinson wrote: >> Does that mean ANY gelatin -- even like, Jello brand? > --- Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 Yes, all gelatin is made from animal hooves, bones, and hides. This is problematic regarding Mad Cow disease, as the spinal column is included in this and this is where prions are most plentiful (and they cannot be destroyed, even with extensive heat. If a label says 'gelatin' it is an animal product. Vegetable thickening agents are made from seaweed (agar agar) and other vegetable thickeners are available but they don't work quite as well as 'gelatin' and are never called 'gelatin'. They would be called gels or thickening agents, etc. LaDonna On Tue, May 27, 2008 at 2:58 PM, Linda Robinson <lindacrobinson wrote: > Does that mean ANY gelatin -- even like, Jello brand? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 Marshmallows are very difficult to make without gelatine! But there's one company in the US which makes vegan marshmallows, Sweet and Sara, www.sweetandsara.com. My company also makes vegan marshies here in NZ - and we make a kit which enables people to make their own fresh vegan marshmallows. Email me off-list if you'd like info. Best wishes Alice On 28 May 2008, at 18:21, Linda Robinson wrote: > You're saying that all marshmellows have animal gelatin in them too??? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 What an education! Thanks everyone!!!  THIS IS THE DAY THE LORD HAS MADE; LET US REJOICE AND BE GLAD IN IT! ---- Gracious Hospitality 05/28/08 03:26:47 Re: modifying recipes? Yes, all gelatin is made from animal hooves, bones, and hides. This is problematic regarding Mad Cow disease, as the spinal column is included in this and this is where prions are most plentiful (and they cannot be destroyed, even with extensive heat. If a label says 'gelatin' it is an animal product. Vegetable thickening agents are made from seaweed (agar agar) and other vegetable thickeners are available but they don't work quite as well as 'gelatin' and are never called 'gelatin'. They would be called gels or thickening agents, etc. LaDonna On Tue, May 27, 2008 at 2:58 PM, Linda Robinson <lindacrobinson wrote: > Does that mean ANY gelatin -- even like, Jello brand? --- Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 I have some agar and never knew what to do with it except for the suggested dessert on the back of the bag. Do you have any other recipes to share? Thanks! In a message dated 5/28/2008 12:36:24 P.M. Eastern Daylight Time, barbara.frohne writes: This is great to know. Do you use the agar agar in the same amount as the gelatin? Barbara On May 27, 2008, at 7:54 PM, Nicole wrote: > In recipes calling for gelatin, I have successfully used " agar agar " > flakes. They are clear/white and can be found in a health food store > in the dried seaweed section. It really creates a good bind and is a > good thickening agent as well. > > I really really like the GF Seasoned Pizza Crust recipe from Bette > Hagman's book, " The Gluten-Free Gourmet Bakes Bread " . Actually, the > last time we had veggie pizzas, I made the GF for my son and the rest > of us had whole wheat - and we stopped eating ours and ate our sons! > > Let me know if you need the recipe and I'll post it. > > Blessings, > Nicole > > : > > > > I've been searching for the perfect pizza crust for years now and > > although I've had some good ones, I'm not really satisfied with any > of > > them! > > > [Non-text portions of this message have been removed] **************Get trade secrets for amazing burgers. Watch " Cooking with Tyler Florence " on AOL Food. (http://food.aol.com/tyler-florence?video=4 & ?NCID=aolfod00030000000002) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 This is great to know. Do you use the agar agar in the same amount as the gelatin? Barbara On May 27, 2008, at 7:54 PM, Nicole wrote: > In recipes calling for gelatin, I have successfully used " agar agar " > flakes. They are clear/white and can be found in a health food store > in the dried seaweed section. It really creates a good bind and is a > good thickening agent as well. > > I really really like the GF Seasoned Pizza Crust recipe from Bette > Hagman's book, " The Gluten-Free Gourmet Bakes Bread " . Actually, the > last time we had veggie pizzas, I made the GF for my son and the rest > of us had whole wheat - and we stopped eating ours and ate our sons! > > Let me know if you need the recipe and I'll post it. > > Blessings, > Nicole > > : > > > > I've been searching for the perfect pizza crust for years now and > > although I've had some good ones, I'm not really satisfied with any > of > > them! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2008 Report Share Posted May 30, 2008 We have heaps of recipes using agar agar in our Files: Here's just a few: - Cheesecakes - Jello - Mousse - Trifle - Creme Caramel - Blueberry Squares (see Desserts > Miscellaneous) - Sunset Orange and Mint Terrine (see Desserts > Miscellaneous) - False Tofu in Caramel (Wan Tur Hu Rad Caramel) - Pineapple Coconut Cream Pie - Chocolate, Banana, Coconut Pie - Non Dairy Strawberry Ice Cream - Avocado Molded Salad (SF) - " Cheese " - Several " Cream " recipes (see Dairy Alternatives) - Diane's Egg Substitute Recipe (Agar) - Millet Butter (see Dairy Alternatives) - Tofu Turkey Roast Kim , lisasark wrote: > > I have some agar and never knew what to do with it except for the suggested > dessert on the back of the bag. Do you have any other recipes to share? Quote Link to comment Share on other sites More sharing options...
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