Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

CHOCOYOG BLISS LOAF - Cape Crystal Brands

bread

breakfast

chocolate

chocolate chip. yogurt

Side

snack

xanthan gum

yogurt

CHOCOYOG BLISS LOAF

Name: CHOCOYOG BLISS LOAF
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 10
Cuisine: International
Ingredients: 1 3/4 cups all-purpose gluten-free fl our; 6 tbs. cornstarch; 1 tsp. Cape Crystal xanthan gum; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 3/4 cup granulated sugar; 6 tbs. unsalted butter, at room temperature; 1 cup plain yogurt, at room temperature; 2 eggs, out of shell at room temperature, beaten; 3 oz. miniature chocolate chips, tossed with 1 tsp. cornstarch

September 10, 2023

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Discover the morning bliss of our ChocoYog Bliss Loaf a delightful treat that combines the rich, melting pockets of chocolate with the tangy smoothness of yogurt. Crafted to be gluten-free, this breakfast bread doesn't compromise on texture or taste. With xanthan gum as the secret ingredient, every slice offers a moist and tender crumb, ensuring that your mornings start on a sweet and satisfying note. Whether paired with a hot cup of coffee or eaten on its own, this loaf is sure to become a breakfast favorite!

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

📚 View the complete index of our blog posts

CHOCOYOG BLISS LOAF

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

International

Servings

10

Prep Time

40 minutes

Cook Time

80 minutes

Calories

282

Discover the morning bliss of our Chocolate Chip Yogurt Bread, a delightful treat that combines the rich, melting pockets of chocolate with the tangy smoothness of yogurt. Crafted to be gluten-free, this breakfast bread doesn't compromise on texture or taste. With xanthan gum as the secret ingredient, every slice offers a moist and tender crumb, ensuring that your mornings start on a sweet and satisfying note. Whether paired with a hot cup of coffee or eaten on its own, this loaf is sure to become a breakfast favorite!

Ingredients

1 3/4 cups all-purpose gluten-free fl our
6 tbs. cornstarch
1 tsp. Cape Crystal xanthan gum
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
3/4 cup granulated sugar
6 tbs. unsalted butter, at room temperature
1 cup plain yogurt, at room temperature
2 eggs, out of shell at room temperature, beaten
3 oz. miniature chocolate chips, tossed with 1 tsp. cornstarch

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Directions

STEP 1: Preheat your oven to 350°F. Grease well, a standard 9 x 5-inch loaf pan, and set it aside.
STEP 2: In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar, and whisk to combine well with a separate, handheld whisk.
STEP 3: Create a well in the center of the dry ingredients, and add the butter, yogurt, and eggs. Mix on medium speed to combine with the paddle attachment or your handheld mixer. The batter will be thick.
STEP 4: Add the chocolate chips tossed with corn- starch, and mix with a spatula or spoon until the chips are evenly distributed throughout the batter.
STEP 5: Scrape into the prepared baking pan and, with wet hands, smooth the top.
STEP 6: To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center.
STEP 7: For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep.
STEP 8: Place the pan in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes.

Nutrition

Serving Size: 1 serving (100 g)
per serving: Calories; 282

Amount/Serving % Daily Value

Carbs: 42.4 grams; 15%
Cholesterol: 53 milligrams; 18%
Fat: 10.9 grams; 14%
Fiber: 2.2 grams; 8%
Protein: 4.7 grams
Saturated Fat: 6.4 grams; 32%
Sodium: 259 milligrams; 11%
Sugar: 21.7 grams
Vitamin D: 8 micrograms; 39%
Calcium: 84 milligrams; 6%
Iron: 0 milligrams; 1%
Potassium: 147 milligrams; 3%

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CHOCOYOG BLISS LOAF