It's easy enough to use Agar-Agar (vegan gelatin) if you're not a meat eater.

For those of us who don't mind animal products, there is kosher fish
gelatin - that's what I use. It is easy to find at any kosher market
or online at most of the kosher online shops. It is inexpensive and
works just as well as "regular" (non-kosher) gelatin in recipes - I
used it in one of Bette Hagman's recipes.

Most bread recipes turn out totally fine without gelatin, though. I
hardly ever use it.

Vegan gelatin substitutes:

http://veganstore.com/index.html?stocknumber=128

http://veganstore.com/index.html?stocknumber=261

http://www.israelikosher.com/Product_1666.html


I think agar powder you'd use the same way as gelatin powder. But I
know sometimes people buy it in strands. Here are some articles on how
to use Agar-Agar:

http://www.tcwellness.com/issues/2001/08/12.html
http://www.foodsubs.com/ThickenGelatins.html

They say to dissolve it in water - Not sure how to make that work for
a bread recipe, perhaps substitute the water-agar mixture for some of
the liquid? Thise would be a great question to ask on the forums at
Celiac.com as I bet there are people there who've baked with it.

I did find this one GF bread recipe that uses agar and explains how to
use it in that particular recipe:

http://www.newdiets.com/Breads_and_Such/Eggless_Bread.shtml

For fish gelatin (stronger and more gelatinous than vegetarian gel) I
would check a kosher supermarket. It's found pretty easily there.

Hope this helps.

IB


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