![]() ![]() Be extra careful when adding the agar-agar since a slight variation in the amount you add could leave you with a fruity brick instead of a tasty dessert. This recipe takes about five minutes to prepare and yields roughly two cups of dessert. Just adjust for prepping it based on the style you managed to locate. ![]() The most common form you’ll find is flakes, but any version of agar-agar works in this recipe. ![]() If your local supermarket doesn’t stock it, check health food stores or the organic section of larger supermarket chains in the area. Most of the advice you see online promotes agar-agar as the best gelatin replacement. It won’t get firm like real gelatin or agar-agar, but it is an alternative. If it works ok with your digestive system, you can use it as a thickening agent for soups and puddings. Like carrageenan, test this product in a small batch before committing it to a large dish. Ironically, some people experience difficulty digesting xanthan gum. Xanthan gum is made from corn and used in a lot of gluten-free baked products. Test it before making a large batch of anything to avoid wasting time and food. Some people have reactions to carrageenan such as stomach discomfort. It’s more suited for thickening soups and making pudding than a gelatin substitute because it doesn’t set firmly like true gelatin. It’s used in many vegan versions of famous jams and jellies found in supermarkets. Carrageenan, sometimes called Irish Moss, is another seaweed extract used to replace gelatin. ![]()
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