Are you looking for a gelatin substitute for your dessert and baking recipes? These substitutes will definitely come in handy. It doesn't matter if you are simply looking to experiment or don't have any gelatin left in your pantry.
Before we begin with the gelatin substitutes, let's better understand what exactly gelatin is in order to understand exactly what it does to different recipes. Gelatin is essentially a colorless, flavorless, and clear protein that is commonly used all over the world. It is mainly used as a thickener in many dishes and as an agent to give gel-like texture to certain recipes.
When it comes to baking, marshmallows, broths, and gummy candies are common foods where gelatin is used extensively. Gelatin comes in different varieties; some of them are derived from pigs and some from cows. There is also gelatin obtained by fish in the form of a by-product.
So, now that you know what exactly gelatin is, let's get started with its substitutes that you can use in desserts.
Pectin is a fiber found in the cell walls of a variety of fruits. When heated and combined with acids and sugars, pectin creates a thick gel-like substance. It's a popular and widely available ingredient in store-bought jellies and jams. Commercial pectin is available as powder or flakes and is typically derived from apples and citrus fruits. It's also utilized as a thickener, gelling agent, and stabilizer in dessert spreads like jams, jellies, and compotes.
Gelatin sheets are also known as gelatin leaves, so don't get confused if you find a product called gelatin leaves in the supermarket. These are convenient sheets that are easy to handle and bloom without putting extra liquid into the dessert. It has a cleaner taste and is wonderfully transparent.
Simply put the sheets in a bowl of cold water for about 5 minutes to make them soft. Squeeze the excess water once they are soft, and then add it to the rest of the ingredients.
Another great alternative for gelatin is kudzu. If you have never heard of it, then we don't blame you. Kudzu are small white chunks resembling pebbles of chalk, and they don't have any flavor. The best part is that it dissolves in an instant in water, but don't heat it too much for long as it can lose its activation.
Kudzu is used to make many traditional Japanese sweets and desserts, along with puddings, to thicken custard fillings, and mochi.
A vegan jelly is a complete product rather than just an ingredient, unlike the other alternatives on the list. It is composed of vegetable gum, citric acid, calcium phosphate, potassium citrate, and tapioca dextrin. It is sold directly as a vegan substitute for gelatin, as it tries to replicate the functions of gelatin that are present in the store. Vegan jel and gelatin can be used interchangeably in most recipes. Simply add the powder to boiling water, and then later add it to the dessert you are making. Vegan jel is generally used to make jello, marshmallows, and other jello-based desserts.
Another great substitute for gelatin for your desserts is xantham gum. It is a common ingredient that is incorporated into gluten-free baked goods in order to give those goods some texture. Although gelatin is a gelling agent and xanthan gum is a thickening agent, xanthan gum is a chemically obtained product in the lab, and you will always find xantham gum being sold in the form of a fine powder.
You will simply need to add or blend the xanthan gum in the liquid and then mix it. You also use a blender to mix it properly, but whisking would do just fine as well. It is commonly used in gluten-free cookies, muffins, breads, and other baked items, along with ice cream and syrups.