Average Reviews:
(More customer reviews)O.k., so it's not officially kosher--but this is how you make gelatin without cow's hooves, for those of you who get grossed out by Jell-O if you think about it too much.
Now foods is a company that sells gluten-free stuff, and this is no exception: if you have celiac this won't make you sick.
Even better, this is powdered agar agar, not flaked agar agar. That means this will last for months, if not years--although it's also easy to use too much. 1 tablespoon of the flakes = 1/2 tsp of the powder. The ratio most cooks call for is 1 cup liquid to 1 teaspoon flaked agar agar, which means 1/4 tsp of this powder to 1 cup liquid, with more added for more acidic things like orange juice.
However, agar agar doesn't gel as well as Jell-o, so don't expect to get the same results that you would for Jell-o--for that, you need Jell-o or kosher gelatin. (You can add more agar agar to add firmness; but then it starts to taste like what it is: seaweed.)
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