For today’s blog we’ve gone back to the mail pile and some of the questions we’ve received lately. With it being canning season this is one that I’ve received often.
‘I have a recipe which calls for Clear Gel. Is that the same as your products?’
It’s a good question and one which can be the source of a lot of confusion. There are a lot of starches out there in the food business – literally hundreds of them – and each starch is good for different things. There are some starches which are so specialized that the only thing you can do with them is make fudgepops and others, like general corn starch, which can be used in a wide variety of applications. When we first got into the starch business Clear Gel was the starch we started working with and we found that it works pretty well, but there were still some things we weren’t happy with. We wanted a non-GMO, gluten-free cooked starch which would have a great consistency, no flavor and would hold up to being frozen, fridged or canned with. Clear Gel can do some of these, but it’s inconsistent when it comes to flavors, colors and lumping. So we went back to the drawing board and developed Thick Gel.
Thick Gel is a type of cornstarch, but unlike traditional thickeners it has all those qualities we were looking for. It’s non-GMO and gluten free, safe to use when making preserves which will be fridged, frozen or bottled and disperses very easily either mixed with a little bit of water or the dry goods in a recipe. The consistency and sheen is lovely and all in all we’re really happy with the results. Unlike its sister product, Ultra Gel, Thick Gel needs to be cooked with the thickening power of the starch kicking in at about 180 degrees. So it does NOT have to be boiled hard, just brought upto temperature. In any recipe calling for Clear Gel, Thick Gel can be substituted in a one to one ratio. Give it a try. We think you’ll love the results!