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Gelatin in recipe substitution?

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My recipe calls for gelatin to set a pie and I've never had much luck using Kojel as a 1:1 substitute. What might I substitute for the gelatin or should I be trying a different proportion of Kojel?

This is for a catering job and the rabbi is satisfied with any hechsher other than a plain K.

Forgot to mention - I need it to be parve.

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  1. Kojel is not a good 1:1 substitute - the congealing method is completely different. You can purchase kosher gelatin here:
    http://www.digestivewellness.com/item...