Interesting. The agar-agar we have here is in a 25g package, pure
white form out of Bangkok, Thailand. I don't think I've seen it any
other way, even when I lived in the US.

Considering the choices I have here (super limited) when it comes to
kosher items that are clearly marked and marketed with heschers (we
aren't very near a community here), this is the closest I have found.
Fish Gelatin seems to be used in the Haribo Gummibears that my DH
purchases gluten free for us - - those come from Israel. When we make
a trip up to Frankfurt Am Main we purchase them from our Metzger
(butcher).


I haven't been able to find anything else there gelatin wise, and I'm
just really leery about using the animal products though I'm not
vegetarian.

I did notice though in the yoghurt here in Germany, they've removed
Gelatin in many of them since the madcow scare a few years back, and
began using additives such as Agar to give it the same consistancy.

Personally, I've not had much success with Bette Hagman's recipes..
they taste about like licking a tree (no offense) -- I've been really
spoiled in that my mom figured out the whole GF bread baking thing
about 4-5 years ago and we've had stuff that tastes as good as or
better than wheat/rye bread for a while so anything slightly
commercial tasting really has a reputation to live up to imho. ;)

I tell my DH the same if he wants to order a Dr Shär product here
that he's checked the additives and processing on and deemed "ok
enough" for us to have. The only thing I've found through them that's
worth it are their Ciabatta bread and their Panini. Those two have
made the best "hamburger buns" I have ever had since going GF. I just
can't seem to get the recipe my mom used to come out very well here
(I think it has to do with our altitude, humidity and the fact I
haven't a kitchenaid mixer just yet)...

Most everything else either tastes like tree bark or due to all the
preservatives, use of xanthan gum (tastes like metal) or over-use of
corn... blech... I'd sooner make it here.

Most folks think I'm nuts until they've tried it once... it's just
nothin' to call home about.


I haven't noticed too much of a difference in adding or not adding
gelatin or agar into my breads, except the protein addition... they
don't get heaps fluffier or better.. they just seem to last longer
in the digestive tract, which can be a good thing. ;)

Shalom

Jennifer



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