You're welcome! I forgot: it's best if you let it soak in water before you use it in your recipes. 20g of gelatine needs ca. 200 ml of water. I use a small Ikea bowl that is around 200 ml. For 10g of gelatine I use about half the bowl of water. I shouldn't get firm, but rather "creamy". Good luck with all your experiments! (I have experimented with normal recipes using other grains instead and a thickener. It works better than you might think! So, don't throw away your cake recipes!!! :-) )
current weight: 240.0
Fitness Minutes: (121,135) Posts: 4,947 4/2/12 11:33 A
I live in a remote area. I drive across 3 counties to get to an area with any commercial / industrial place for a job. I understand people don't understand.
I truly hadn't looked at amazon as I have been focusing on natural products type sites (and I went to the one Whole Foods store which is over 100 mile trip from where I live) -- it wasn't cheap there, either.
I am curious what you are paying for xanthan gum. I paid $16. for a lb 3 years ago and still have about 1/2 of a bag. I do a lot of baking. To me that isn't too expensive. I have only purchased it twice in 11 years. Hope you find a good solution for you.
Check out what Gluten-Free Girl and the Chef are doing. She has had to cut out gums (bad for her digestion) and has used flax/chia/hemp seeds ground up as a replacement, but I'm not sure what her replacement ratios are. glutenfreegirl.com/chia-seeds-and-fl ax seeds/
The greatest glory in living lies not in never falling, but in rising every time we fall.
Pounds lost: 1.6
Fitness Minutes: (121,135) Posts: 4,947 3/30/12 10:40 A
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