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.

cheese balls

cheese bread

konjac powder

rolls

Side

KONJAC CHEESE BREAD/ROLLS

Name: KONJAC CHEESE BREAD/ROLLS
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12
Cuisine: International
Ingredients: 4 tsp. Cape Crystal glucomannan / konjac powder; 1 tsp. baking powder; 1/2 tsp. garlic salt; 1 cup finely grated cheese (your choice of Monterey Jack, sharp cheddar, feta, Parmesan); 3 large eggs; 1 tbs. olive oil; 3 tbs. water

September 10, 2023

SUBSCRIBE TO OUR BLOG

Promotions, new products, and recipes.

Introducing the versatile Konjac Cheese Bread/Rolls, a culinary marvel that's not only a treat for your taste buds but also a boon for those watching their calorie intake. Made with the unique konjac powder, these rolls double up as a scrumptious pizza crust or a fluffy bread slice, ensuring you don't compromise on flavor while keeping those extra pounds at bay. Dive into this three-in-one recipe and let every bite be a perfect blend of cheesy goodness and the health benefits of konjac. Whether you're hosting a dinner party or simply craving some comfort food, this recipe promises to be your guilt-free indulgence.

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

KONJAC CHEESE BREAD/ROLLS

Chef Marvel Cook

Rated 3.2 stars by 6 users

Cuisine

International

Servings

12

Prep Time

20 minutes

Cook Time

50 minutes

Calories

67

Introducing the versatile Konjac Cheese Bread/Rolls, a culinary marvel that's not only a treat for your taste buds but also a boon for those watching their calorie intake. Made with the unique konjac powder, these rolls double up as a scrumptious pizza crust or a fluffy bread slice, ensuring you don't compromise on flavor while keeping those extra pounds at bay. Dive into this three-in-one recipe and let every bite be a perfect blend of cheesy goodness and the health benefits of konjac. Whether you're hosting a dinner party or simply craving some comfort food, this recipe promises to be your guilt-free indulgence.

Ingredients

4 tsp. Cape Crystal glucomannan / konjac powder
1 tsp. baking powder
1/2 tsp. garlic salt
1 cup finely grated cheese (your choice of Monterey Jack, sharp cheddar, feta, Parmesan)
3 large eggs
1 tbs. olive oil
3 tbs. water

View Cart (0) Checkout

Directions

STEP 1: Using electric beater, beat eggs until fluffy. Add oil, water, baking powder, and garlic salt. Mix together.
STEP 2: Slowly sprinkle the konjac powder into the liquid while still beating. (Add konjac slowly, or you’ll get big blobs of it in the liquid.)
STEP 3: When the beater leaves “waves” in the dough, it’s probably just about right. It’ll be the consistency of pudding. Add the cheese. Cook according to the alternate instructions below.
STEP 4: For Rolls: Spray non-stick spray on your hands and shape into about 12 balls, or drop like drop biscuits. Bake at 375°F for 12- 15-minutes. Rolls actually turn out flatter and can make a good sandwich base if they are 3-inch diameter.
STEP 5: For Pizza Crust: Add a shake of garlic and a teaspoon of Italian herbs to dough. (Double the recipe if you want a large pizza.) Put dough on pizza or cookie sheet sprayed with non-stick spray. Roll with a rolling pin to about 1/3 inch thick. Bake at 375°F for 15-minutes (shorter or longer depending on size of pizza). Top with pizza toppings and bake until cheese is bubbly.
STEP 6: Fry Bread: Add a tablespoon of olive oil or melted coconut oil into a 12-inch frying pan and pour batter into it. On medium low heat, spread dough to the sides of the pan and put a lid on it. When dough is brown on the bottom, turn it over to finish cooking.

Nutrition

Serving Size: 1 serving (100 g)
per serving: Calories; 67

Amount/Serving % Daily Value

Carbs: 0.5 grams; 0%
Cholesterol: 56 milligrams; 19%
Fat: 5.5 grams; 7%
Fiber: 0 grams; 0%
Protein: 3.9 grams
Saturated Fat: 2.6 grams; 13%
Sodium: 76 milligrams; 3%
Sugar: 0.2 grams
Vitamin D: 6 micrograms; 28%
Calcium: 93 milligrams; 7%
Iron: 0 milligrams; 2%
Potassium: 70 milligrams; 1%

Related Recipes

BEST HAMBURGER HELPER

A tasty and quick recipe to please everyone. This is a quick and tasty meal that the whole family will enjoy — it’s an especially useful recipe when you are in a hurry. This is a favorite quick dinner, the best hamburger recipe.

POWER PROTIEN PIZZA

Dive into a slice of health without compromising on flavor with our Power Protein Pizza! Crafted with nutrition in mind, this delightful dish shun...

SPHERIFIED MANGO RAVIOLI

Spherification is the more modern process that seals a liquid in a jelly-like membrane. This recipe uses mango juice for a taste explosion surprise when bitten into. Using sodium alginate and calcium lactate mango nectar is sealed inside an edible bubble that bursts inside the mouth to a grand surprise and a delicious taste.

Trending searches

Trending searches

KONJAC CHEESE BREAD/ROLLS