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Posted: 3/14/2008 10:22 AM

#236904

	pipetman

	Member

Total Posts:4
Last Post:3/14/2008
Member Since:10/8/2007

Subject: Looking for gelatin substitute - Arrowroot?

Once in a while, I make a cake with a biscuit base and a joghurt/whipped cream/lemon mixture on top. It's very easy to make, low in sugar (great for kid's birthday parties!) and very tasty. But in order to stiffen the joghurt/cream mixture, some gelatin has to be mixed in. I personally don't mind that, but some friends are vegetarians and thus have objections to the gelatin. So I'm looking for a good gelatin replacement. I tried agar already, but that turned out to be a disaster. With carrageenan there are some health concerns, so I'd like to avoid that. Researching alternatives, I came across arrowroot, which looks good on paper. But all instructions I have found so far, assume that it's added to some hot liquid (it's dissolved in cold water first). I was wondering, if it will also work without temporarily heating it up? Does anyone have experience with arrowroot? Do you know of any other gelatin alternatives that might work? Thanks!

Posted: 3/14/2008 11:21 AM

#236914

	jim262

	Member

Total Posts:4011
Last Post:9/1/2010
Member Since:3/18/2004

All of the starch based thickeners, including arrowroot, require high temperatures for the gelation of their starches.

Agar and and carageenan are the only vegetable substitutes listed for gelatin. Revisiting and experimenting with agar may be you only solution.

Jim

Posted: 3/14/2008 12:49 PM

#236926

	kenjialtci

	Member

Total Posts:100
Last Post:4/22/2010
Member Since:2/1/2007

There is such thing as vegetarian gelatin, though I'm not sure where you can buy it retail.

You can also use Modified Food Starch (MFS) or Xanthan gum, both of which are thickeners that do not need to be heated to thicken.

But one question: how are you getting your gelatin to dissolve and into your mixture without first melting it in a hot liquid?

Kenji Alt
Cook's Illustrated Magazine
kenji.alt@cooksillustrated.com

Posted: 3/14/2008 1:09 PM

#236928

	pipetman

	Member

Total Posts:4
Last Post:3/14/2008
Member Since:10/8/2007

The gelatin is first dissolved in a small amount of hot water. It is then added to the yogurt/cream mix. Since it is only a very small amount of water, it works fine.

Would that work with a starch-based thickener (such as arrowroot) as well? I will look into MFS and xanthan gum. Are these more like agar or gelatin in their thickening/gelling characteristics?

Thanks for the replies btw.

P.S.: Just found some info about xanthan gum on another board, that stated, if it finds water too quick, it'll form lumps, which was also the problem with the agar...
[Edited on 3/14/2008]

Posted: 3/14/2008 1:25 PM

#236931

	talanhart

	Member

Total Posts:610
Last Post:6/16/2010
Member Since:4/25/2005

Arrowroot doesn't work well with dairy products!

Todd

Posted: 3/14/2008 7:45 PM

#236963

	Mortar and Pestle

	Member

Total Posts:7172
Last Post:8/26/2010
Member Since:4/1/2003

You could order some of this to try or find a local retailer: Vegan Unflavored Jel Dessert by Natural Desserts

-Kurt

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