Gelatins, Misc Baking Supplies
GF All Purpose Flour
When using this flour, add xanthan gum to y our recipe for best results. Yeast breads are more
difficult and may require eggs, vinegar, and possibly more liquid.
| Cookies | ¼ tsp per cup of flour |
| Cakes | ½ tsp per cup of flour |
| Muffins & Quick Breads | ¾ tsp per cup of flour |
| Breads | 1-l ½ tsp per cup of flour |
| Pizza Crusts | 2 tsp per cup of flour |
Instant Clear Jel
For 1 Pie: Combine 3 Tbsp. instant Clear Jel with ½ cup sugar. Add l cup water or fruit juice
and combine with enough fruit for one pie. Add food coloring if desired. Chill and serve.
Clear Jel or Perma Flo
Use ¼ cup Clear Jel to l qt. of liquid. Bring liquid to a boil before adding Clear Jel. Do not
over boil.
Corn Starch
Mix with on equal amount of cold water before it's added to the hot liquid you're trying to thicken.
Thermoflo
Use as a thickener. Use ¼ cup Therm-Flo to l quo rt of liquid. Bring liquid to a boil before adding
Therm-Flo. Do not over boil. (For freeze and thaw application .)
Frigex
51/a cup water, 2½ cup sugar, l cup Frigex, l /3 cup Karo, add Kool-Aid or gelatin for flavor.
Cook 3-5 minutes.
Fruit Pectin - Sure Jell (1/3 cup= 1 box Sure Jell)
Freezer Jam Recipe: Combine 2 cups crushed fruit and 4 cups white sugar. Mix and let set for l O minutes.
Bring to boil 1/3 of fruit pectin and ¾ cup water. Boil l minute stirring constantly. Mix with fruit, stir 3
minutes until sugar is completely dissolved. Fill containers. Keep at room temperature 24 hours before
freezing. Yields approximately 5 cups. Recipe may vary due to moisture in fruit.
Yeast
l Tbsp. = l package
Taco Seasoning
4 Tbsp. = l package
Wheat Gluten
Use 3 Tbsp. per 16 oz. loaf of bread.
Gelatin
Mix 1 /3 heaping cup gelatin, 1 cup boiling water, and 1 cup cold water.
Unflavored Gelatin • Pork or Beef
l Tbsp. to gel 2 cups of liquid. l Tbsp. = l pkg. of Knox gelatin
Nonfat Dry Milk
l lb. dry milk + 3½ quarts water = 1 gallon milk
Sweat Cream Buttermilk
Use if recipe calls for liquid buttermilk or sour milk. Mix 1 cup water with 4 Tbsp. powder, which
is equal to 1 cup buttermilk.
Dough Enhancer/Conditioner
This product improves the rise, taste, texture, color, and shelf life of whole grain breads. Use
l ½ Tbsp. conditioner and 2 Tbsp. water. Mix in with flour.
Meringue Powder
¾ cup mix to ½ pint hot water. For l pie use 6 T. meringue powder and ½ c. hot water. Mix low
1 minute, high 4-6 minutes till peaks form. Top pie with meringue. Bake 8-12 minutes at 375°.
Lecithin
Add 1 T. of Lecithin granules per every pound of dough to improve moisture and texture in baked
goods like breads and cookies.
Instant Potato Flakes
Mix l ½ cups water, 1 ½ cups milk, ½ tsp. salt, 2 Tbsp. butter. Bring to a boil. Remove from
heat and add 2 cups potato flakes. Stir and let set for 30 seconds to 1 minute until moisture is
absorbed. Fluff with a fork. Do not over whip!
Powdered Vanilla
Use same amount as liquid.
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