Gelatin Recipes Round-Up

Gelatin is one of my favorite protein sources. It’s a wonderful, anti-inflammatory digestive aid that compliments any meal or even great as a snack. You can discover more of its many health benefits in my post, Why To Include Gelatin In Your Life. But what about gelatin recipes?

The greatest way to get more gelatin into your diet is from bone broth. I find that feet, hooves, oxtails, shanks, necks and backs provide the most gelatin when making broth, and will almost guarantee that you’ll have a gelling liquid. This is probably my favorite way to consume, particularly my Mega Mineral Soup which we eat several times a week. How’s that for a gelatin recipe?

But, let’s face it, we’re busy mamas and don’t always have the time or energy to make bone broth each week. That’s why I love this quick and easy brand of gelatin that comes from grass-fed cows as a compliment to a whole foods diet. I’ve done several posts showing how you can make tasty gelatin recipe treats like homemade jello, gummy bears, pear pudding, and pumpkin bites using this protein.

The Gelatin Secret

For more inspiration, I just got this ebook, Gelatin Secret from my friend Sylvie from Hollywood Homestead. I have to say that I’m *super* impressed. With over 160 pages with a singular focus, Sylvie lays out an incredible argument for us all to be consuming this superfood more often. From gut to bone to joint health, thousands of doctors and health advocates people sing the praises of this food.

As Dr. Kaayla T. Daniel says, “Common sense suggests that the millions of Americans suffering from stiff joints, skin diseases and other collagen, connective tissue, and cartilage disorders might be suffering serious shortfalls of proline, glycine, and other needed nutrients.” The exact ones found in gelatin!

In the Western world, we focus primarily on muscle meats, and we’re disrupting our amino acid balance. Health issues are following suit.

So to encourage us all to include more of this precious protein in our lives, here’s a Gelatin Recipe Round-Up. I hope you enjoy all of these tasty ways to boost your gelatin intake!

12 Gelatin Recipes

  1. Homemade Gummy Stars from Mommypotamus
  2. Homemade Bouillon from Nourished Kitchen (a concentrated, portable form of gelatin)
  3. Homemade Fruit Snacks from Weed ‘Em & Reap
  4. Homemade Finger Jell-O from Kelly The Kitchen Kop
  5. Chocolate Gelatin Bars from The Coconut Mama
  6. Flu Busting Gummy Bears from Wellness Mama
  7. Homemade Magnesium Gummies from Butter Believer
  8. Beef Bone Broth from Healthy Living How To
  9. Vanilla Chai Latte Panna Cotta from Food Renegade
  10. Merlot Reduction Sauce from Holistic Squid
  11. Healthy Hot Chocolate Squares from Real Food RN
  12. Tequila Lime Gummies from Real Food RN

Want more gelatin recipes?

Consider grabbing a copy of Gelatin Secret by Sylvie from Hollywood Homestead. In it you’ll find over 45 sweet and savory gelatin recipes that make it easy to include this superfood in your diet, plus recipes that will enhance your hair and skin. It really is worth checking out.

How about you?

Do you regularly consume gelatin? What are your favorite ways?

25 Comments

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  1. Genevieve, I am excited to try your Gelatin recipes but a bit short on time lately. Do you recommend any ready-made, packaged wholesome gelatin snacks available for purchase? Thank you!

  2. My question is in regards to the gelling liquid that you can make yourself versus the gelatin powder you – and several others – recommend if you don’t want to make it. Really the biggest question is, is the gelling liquid and the powder amounts the same (ex: the recipe for rhubarb strawberry jello someone posted calls for 2 Tbsp of the powder; would it be the same amount for the liquid?) Also, do you use just the gelled portion that floats to the top or just any of the broth because it all pretty well gels? Thanks! I’m not really new to eating bone broth (though, I only found out about a year ago just how good it actually is for you), but I’ve never considered using any of the gelling liquid in anything else, so making the jello-type stuff is all new to me.

    • I am wondering the same thing! The bone broth I make (as I’m sure most people’s do too) always has a layer of gel at the top. The cost of the powdered gelatin is really expensive and I’m wondering how I can just make it myself at home in its original form. Could I just use the gel that forms at the top of my bone broth to make these gummies? Because that would be insanely cheaper for me to do that!

  3. Genevieve – what’s the difference between the gelatin you provided a link for (the orange can) and the green can (collagen hydrolysate one)? My daughter struggles with constipation (fun!) and I’ve read that gelatin can naturally help with that so I was going to make her gummies. However, I would like to try it as well in coffee, tea, etc… Which one should I get? Thanks!!

  4. Hi would like talk. Please email me and I will send my phone#. I have a child with Duchenne muscular dystrophy disease which weakens the muscles and i’m looking for help. Thanks

  5. I made gelatin gummy squares and I don’t know if I should give them to my 15month old son. Help?

  6. Really happy that i´ve found you @ youtube!

    Got diagnosed with leakygut, but I can’t seem to find a blog about this.
    What if I get pregnant? Don’t want the baby to get autism or something.

    Started eating gelatine 3 days ago, love it!

    Do you have any tips?
    I supplement With MSM and L-Glutamine now.

    I eat clean (a bit like paleo) but stopped eating eggs, oats, brown rice because it’s so sticky in my gut.
    Since 2 months I stopped eating fish and meats, because it’s hard to digest.
    I’ve been supplementing with Zinc-(copper), Krill oil, B12 complex and Probiotics for 6 months now
    Is it true that the gut needs 6 months-2 years to heal? Can’t wait that long to get pregnant.

    • @EatAndLifePure I too have leaky gut. The only thing my doctor said would ‘fix’ the problem was this supplement Restore. I highly recommend this and it’s a fantastic product. The doctor who developed it has done clinical research and studies–check out the Learn tab on the website. There’s also a short video that explains what it is and how it works. It’s truly been a life-saver for me!
      http://restore4life.com/keep-gut-healthy-benefits/

  7. Such a nice roundup! I’ve just learned that gelatin is also very good for skin health (which is something that I never thought of before). I’m especially interested in gummy and jelly recipes and will definitely give all of them a try this summer. Thanks for sharing! 🙂
    Carol

  8. Hi. I’ve had a bottle of the gelatin probably for at least a year now. I rarely use it and pretty much forgot about it until I read your post just now. I’m just wondering how long the gelatin stays good for?
    Thanks, Jaime

  9. Thanks for these, can’t wait to try some new recipes for gelatine! another great thing I do is put a tablespoon of gelatin in my daily smoothie 🙂

  10. Genevieve,

    Thanks for the inspriration. I finally made homemade Jello and it was a huge hit at home and at the party we went to last night. Thanks a bunch!! Below is my blog post with my recipe. <3

    http://thejoyfulhomemaker.com/?p=1098

  11. I would love to be able to have the beef broth without indigestion! Shortly after eating it I get this acidy feeling in the back of my throat, and my tummy hurts. Any thoughts? Maybe too much in my dilution? Not sure! Thanks!

    • Hmmmm…. wondering if it’s a beef allergy?

  12. Hi Genevieve,

    Ok, you’ve inspired me to add gelatin to my family’s diet BUT … I don’t see anywhere on the Great Lakes label where it says their gelatin is derived from grass-fed cows, and I don’t want to use it if it’s not. Please share how you know their cows are grass-fed.

    Thanks, Rose Ann

    • This website has the answer to your question: http://www.greatlakesgelatin.com/consumer/FAQs.php

      “4. How are the cattle raised?
      Our cattle are grass fed and slaughtered in Argentina and Brazil which is controlled by their respective Department of Agriculture. These countries have the same type of rigourous tests and inspections as the United States. Beef hides are the only product used to manufacture gelatin in these countries.”

  13. Making fruit jigglers was on the agenda for today, thanks so much for posting! Just put my first batch in the fridge. 🙂

    By the way, don’t know if anyone else has had this problem, but the bugs LOVE the gelatin in my cupboards. I have to store the containers in the fridge or when I pour out my gelatin powder, I find “extra protein” in the spoon if you catch my drift. I guess the bugs know what’s good too. LOL

  14. Another great way to use it is using gelatin to thicken gravy instead of cornstarch or arrowroot powder! I use it (with adjustments) for almost any sauce or gravy now.

    Just whisk in a little gelatin with some reserved cold broth, use the rest of the broth to deglaze your pan after roasting a cut of meat or vegetables, bring to a boil , add any seasonings/herbs you like (we like mustard and fresh herbs or a splash of wine or apple juice), reduce heat to a simmer and add in the gelatin cold broth mixture. reduce until as thick as you like. Add salt and pepper to taste (if desired).

    YUM! Perfect for over a slice or roast chicken and root veggies!

    • Wow, what a great idea. I never thought of this but it would be a perfect gluten free alternative!

  15. I have to say, your gummy men are one of the ONLY things my twin boys will eat when they have a fever. It feels so good to give them that cold refreshing treat and know they are getting so many health benefits along with the good taste. 🙂 Thanks again!

  16. Once again I learn something new from you! I am now fascinated by gelatin! I like the list of benefits and I’m always on the look out for new protein sources.

    My parents, coming from a foreign country, would actually make a gelatin soups with the all the leftover animal parts. Being young I thought it was gross, but now…I totally appreciate what they did!

    • LOL. Seems like our parents (and especially our parent’s parents) instinctively knew what was best.

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