Thickeners and jelly

[toodlepipsky]

Hello all!

Recently, I've been reading a lot about various thickening agents which can be used instead of gelatin and other adhesive non-vegan products. Basically, I read about
1. Chia seeds
2. Psyllium
3. Irish mossMy question is, from your experience, which would be more suitable for what kind of food (ice creams, cake fillings, breads etc

Comments

[charlycrash]

Don't quote me on this, but I'm not sure psyllium would be suitable - it's soluble fibre so it may have Unfortunate Effects on people.

[toodlepipsky]

LOL can I quote "unfortunate effects"?

[charlycrash]

If you want XD

[megamuphen]

DASSIE!

[die]

looks like the wiki articles you linked has some clues

for chia seeds:
The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is used in baked goods including breads, cakes and biscuits.

no experience whatsoever sorry!

[toodlepipsky]

There is wiki and there is real life and when it comes to cooking I'd rather consult with people who tried it first hand.

[amolibertas]

sounds like flax seed- which some people have used as hair gel, and I've used to replace eggs on many occasions in light baked breads

[cataphoric]

I actually prefer tapioca starch for ice creams. I know a lot of commercial ones use plant gums and fibers (xanthan gum, guar gum, carageenan, cellulose), but I never like the mouthfeel they give it when I make homemade.

As far as using those three in breads, so you mean as an egg replacer, or?

[toodlepipsky]

Mostly as egg replacer for both breads, cakes and cake cream fillings.

[supercarrot]

yeah, bryanna clark grogan uses tapioca for her gelato recipes.

[inquiet]

i like using agar for jello shots.
i'll use arrowroot or cornstarch too, depending [these last two i use more in recipes for stir fries and sauces].
but i have never heard of using any of the others to thicken. and beyond chia seeds, i've never seen any of the things you mentioned in a store. agar, arrowroot, and cornstarch can all be found at the regular grocery or whole foods, or even the local asian market.

as far as ice cream goes, i make it like we made it in middle school: mix vanilla and milk -rice does fine, have not tried any others- and put in a bag. put that bag into a larger bag that's full of ice and salt. toss until done.
what sort of cake filling are you trying to make?
and what bread do you want to make that needs a thickening agent? i mean, bread is mostly yeast, flour, oil and water where i come from.

[mangiati_vivi]

"and what bread do you want to make that needs a thickening agent? i mean, bread is mostly yeast, flour, oil and water where i come from."

My thoughts exactly. :) Not saying it's impossible, but I'm pretty into bread and haven't come across any that need such a thing.

[toodlepipsky]

I'm aware of agar and cornstarch (though arrowrot is a litle nonexistant here, as are asian markets) I was wondering about other substances.

As for cake fillings, I recently made a three-layer birthday cake for my BF and hoped to get thick layers of filling between the cake dough like in fancy professional cakes and stuff my uncle used to make only with eggs. I got a squishy pudding and not much bravado in the cake. I read some of these are used to thicken cake fillings so I wondered.

And bread, I tried, and got pita bread then read that psyllium is used in bread so I wondered.

[inquiet]

for the cake filling are you wanting a fondant? there are a ton of recipes if you google, and most seem to rely on agar and corn syrup.

or are you wanting something more like an eclair filling? for fruitier things, i really think agar just works more like gelatin than most other subs, at least the kinds of subs you can actually buy in a store. for a more creamier filling, i'd use a frosting recipe and just thin it a little.

and psyllium husk is generally added to add back in some fiber to foods that either never had it, or had most of the fiber processed away. every pita or grill bread recipe i've ever used is still those few basics, the prep is just a little different.

[greenanimal]

I think chia is the best as far as expanding into a gelatinous mass. I don't know how it would effect taste though.

[toodlepipsky]

Like in what dishes, for example?