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.


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 .)


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.


l Tbsp. = l package

Taco Seasoning

4 Tbsp. = l package

Wheat Gluten

Use 3 Tbsp. per 16 oz. loaf of bread.


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°.


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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