Gelatin’s many roles in the human body make it a supplement worth including on a daily basis.
Far beyond improving skin, nail, and hair health, its nourishment of the human body is profound and broad. Just as it holds ingredients together when cooking, its components help to seal the gut or rebuild tissue.
High in animal protein, this multipurpose supplement soothes, ministers, and bolsters.
Other than gummies and “jello” type treats, how best to incorporate this healing food into our diets? First, I recommend reading Why is Gelatin Good for You? This post describes not only what gelatin does in our bodies, but also what co-factors are ideal for its assimilation.
Wondering which gelatin I recommend? My favorite is the beef gelatin from Vital Proteins with a second choice being beef gelatin from Great Lakes brand; if you're allergic to beef, you might try the porcine gelatin from Great Lakes.
Now, let's get creative and have some fun! Gelatin is extremely versatile. It can be incorporated into many daily foods — here are ten!
1. Add it to your tea, butter coffee, or butter tea.
Oh yes, pleasure in a cup. Making a cup of tea is perhaps the easiest way to enjoy gelatin daily — for this reason, our family does it often. Plus, it's delicious.
Simply put 1 inch of room temperature water into your mug. Sprinkle 1 tablespoon gelatin over it. Allow it to dissolve 1 minute. Add boiling water. Add your tea bag or contained loose leaf tea. Steep according to preference. Remove tea and sweeten to taste.
If you have a blender, this treat can be bolstered further by blending in fat, which helps the gelatin to digest better. Try these recipes for coffee lovers and tea lovers.
Gelatin in your tea is also a great way to “get your bone broth” when you're traveling and can't bring bone broth with you. While it doesn't afford all the subtle nutrients that bone broth does, it can be thrown into a suitcase (canister of gelatin + tea bags), providing the gentle healing nourishment that otherwise would be lacking.
The same goes for busy days at work, school, or even home. When it's inconvenient to bring bone broth, or when you don't have any on hand, gelatin tea is convenient and ready in minutes.
2. Fortify cold or warm smoothies.
When I first learned that traditional spinach or kale-based raw green smoothies were potentially high in oxalates or cooling to the thyroid and best to be consumed in moderation or not at all, I started making myself the occasional warm or hot green smoothie! These are fantastic. One of the bonus videos provided with the purchase of my eCookbook walks you through a high-protein version of this concept. By making warm or hot smoothies, you not only reduce oxalates, you also melt the gelatin you've added, thus creating a smooth and viscous beverage as soothing to your throat as it is for your digestive lining.
Only recently did I also start adding gelatin (not collagen) to my cold smoothies. The texture is largely indistinguishable and the warmth of the belly melts the supplement so its healing properties still come into play.
3. Bolster your bone broth.
If you make bone broth like I do, you'll notice that the first batch is quite gelatinous. But once it's been drained off and the bones keep boiling with fresh water, creating a new broth rich with amino acids and minerals, there will be less gelatin. What to do?
Amend.
Add gelatin to your broth like this: place 1/2 an inch of cold or room temperature filtered water in the bottom of your mug. Add 1 tablespoon of gelatin, sprinkled evenly over its surface. Allow it to dissolve on the water's surface for 1 minute, until it becomes wet and translucent. Add a bit more water and stir if necessary. Add very hot bone broth, filling the mug, and stir. This cup of broth is now fortified. It contains the benefits of a long-simmered broth in addition to the healing properties of a gelatin-rich broth.
Similarly, gelatin can be added to leftover soup. Stir up to 1 tablespoon per serving into cold or room temperature soup; then stir, heat, and serve.
4. Use it in baked goods.
Gelatin was first used broadly in baked goods as an excellent and healthful egg substitute. Combined with plantains or other starchy vegetables or roots, it binds well and makes bread-y foods — otherwise impossible without eggs, flax seeds, or factory-made egg-substitute products — possible. A completely healthy egg substitute is a boon.
But those of us who can eat eggs benefit as well. While too many eggs in baked goods can dry them out or make the taste and texture egg-y, using fewer eggs + a bit of gelatin can achieve the perfect balance. Additionally, gelatin adds a nice goo to baked goods. I make a crock pot cinnamon roll coffeecake, for instance, that utilizes both eggs and gelatin. The gelatin gives the refrigerated leftovers a great texture and the warm, fresh cake a lovely stickiness.
5. Swallow gelatin in water or raw milk before going to bed.
Many claim a better night's sleep when consuming gelatin before bed. In this setting, gelatin does not need to be dissolved first. Simply stirred into room temperature water or raw milk, it can be swallowed as you would a powdery supplement. The high protein content is also beneficial to the metabolism when consumed before bed, due specifically to the amino acid arginine. Many body builders use this technique for rebuilding muscle tissue. Full fat raw milk is an ideal beverage into which to stir the gelatin. The milk's fat and protein help the gelatin to assimilate well.
6. Put it in ice cream.
1 to 2 teaspoons of gelatin* added to the blender puree of any ice cream mix will give the finished product a smoother and creamier texture, in addition to boosting the protein and nutrition of a sweet treat. Lower fat milks, such as raw goat milk, really benefit. The gelatin aerates the ice cream and makes it creamier.
*To achieve this effect in ice cream, sprinkle 2 teaspoons gelatin over 1/4 cup of the liquid from the recipe, warming it in a saucepan to melt. Using a blender, puree this melted gelatin mixture into the remaining ice cream ingredients.
7. and 8. Sauces and casseroles.
While you're sauteing onions or other veggies for the base of a sauce or casserole, sprinkle in 1 to 2 tablespoons of gelatin, depending on the size of the overall recipe. This will thicken and make any sauce or base more viscous — almost as much as flour thickens a sauce. As the sauce or casserole cools, it will continue to function as a binder and thickener. For this reason, don't add too much.
Sweet sauces, too, can be amended with gelatin. Homemade syrups and caramels need less sweetener when gelatin contributes to their viscosity, adding thick stickiness.
9. Make “Cream of Wheat.”
This is my new favorite. Whether it's just before bed, or when I need a nutrient-dense yet cozy snack for breakfast, or between meals when I'm hungry, this porridge — made from just two ingredients — hits the spot.
If you love raw milk, you know how naturally sweet it is. (Lactose can be a good thing!) Simply add gelatin to cold raw milk, whisking it in gradually so it absorbs the milk evenly and doesn't clump. Allow it to set up and thicken for about 10 minutes like you would with chia seed pudding. The gelatin will expand slightly. Add up to 1/4 cup gelatin to 1 cup milk. Drink the milk and use a spoon to eat the porridge. Add condiments if you prefer, like sprouted walnuts, dried fruit, or a drizzle of honey. I like mine plain. This is humble health food, a bit nutty, completely wholesome, and it sits well in the belly.
10. Fortify your soaked porridge.
For those who can have grains, soaked oatmeal (or other grain-based gruels) make a great alternative to eggs for breakfast. We like to eat egg-based breakfasts most days. We feel the benefit from all the fat, protein, and cholesterol. Eggs are also versatile and digest well. However, moderation in all things; we also love porridge.
While we can add butter or cream to hot cereal, the one downside to porridge is we don't get the same dose of protein. Adding gelatin changes that. 1 to 2 tablespoons of the powder stirred in adds 6 to 12 grams of protein to each serving. Thus fortified, we feel additionally pleased with our morning “cereal” and the benefits we will reap throughout the day. If you do this, still add plenty of butter and raw milk to your porridge. The protein in the milk and the fat in the butter help the gelatin to be more effective.
Which of these ideas do you like best? What's your favorite way to use gelatin?
Wondering which gelatin I recommend? My favorite is the beef gelatin from Vital Proteins with a second choice being beef gelatin from Great Lakes brand; if you're allergic to beef, you might try the porcine gelatin from Great Lakes.
Looking for more nourishing, gut-healing foods that your family will love to eat?
Be sure to check my cookbook: Eat Beautiful: Grain-Free, Sugar-Free and Loving It (softcover version as well).
It contains all the recipes I've perfected through my family's years on a gut-healing diet.
My eBook and video package is currently 50% off. One of the bonus videos you'll get explains the grain-free baking technique I use to make amazing panini sandwiches for our gut-healing cafe in Eugene, Oregon!
This post was featured in 82 Ways To Heal Your Gut.
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Good Morning Wardee: I would love to find a vegetarian gelatin. The Porcine is made from pork. Is there not one that is vegetarian that would work the same way?
Hi Carolyn, there are two vegan options that I know of, that gel food. However, they will not have the same nutritional properties and for some they are inflammatory, even disease causing. They are agar-agar and irish moss, both seaweed derived. Use them with caution. They perform a role but may be harmful. Thank you for the question!
Good Morning. I just left a note. Is there not a gelatin that is vegetarian that would work the same?
See answer above. 🙂
thanks for these ideas! I recently bought the blue container, collegian peptides. I’ve been adding some everyday to various foods, almost as protein boost (my kids aren’t big protein eaters in the morning). Is this ok? Thoughts for this newbie?
Yes, this is wonderful!! Collagen is great and it is actually easier to digest than gelatin for really sensitive individuals. The main detail, that is generally less known and understood, is that gelatin and collagen are found in nature alongside meat and fat. So while they are indeed super foods, they assimilate better if they are eaten alongside other sources of protein and also fat. Many folks add the collagen to a fruit smoothie that does not contain either protein or fat. It would be great to use one of the following options (in a smoothie) to make the gelatin or collagen more effective: raw milk, sprouted nuts, raw egg yolks, spirulina, bee pollen, melted coconut oil etc. You may already be adding your collagen to foods that have protein and fat. But if not, the above are some ideas. 🙂 I hope this helps!
Thanks for the additional ideas. I don’t do smoothies but I enjoy adding my Vital Proteins gelatin to plain yogurt and add a bit of homemade jam for flavor. I also include powdered greens but some might not appreciate the added green color.
Your ideas sound great!
You said you used gelatin not collagen, is it not good to use collagen?
Collagen is great, too. But as you know, it behaves differently. Nutritionally it is excellent; and it is easier to digest for sensitive individuals. (Although, in my experience, as a very sensitive person, GI tract-wise, gelatin has always been very gentle.) This post shares what works well with gelatin specifically. So collagen can not be used interchangeably in most of the examples. There are a few where it would still work well: tea, bone broth, smoothies and porridge.
What’s the difference between gelatin and collagen? I see Great Lakes gas both.
Collagen has gone through a process called hydrolysis which makes it easier to digest. It also dissolves easily in hot or cold liquids, so can be used like protein powder. It will not, however, thicken sauces or gel. Gelatin’s larger granules must be melted with hot water (in order to gel a liquid). They do best, in most recipes, blooming first, on a bit of room temperature water but will also dissolve in the blender with hot liquid. Gelatin will set or gel most liquids (with the exception of certain fruits that contain a less common enzyme). Nutritionally they offer the same benefits.
Could you add it to homemade yogurt during the heating process to thicken the yogurt, making it more greek-style?
Yes, I do this! It’s wonderful! You can play with quantities to get the right thickness. 🙂
This is a great resource! I’m always looking for new ways to add gelatin. Pinned. Thanks Megan and Wardee!!!
Thank you, Jess!! 🙂
I have not tried this yet, though I plan to soon, but I just read in a cookbook that adding a bit of gelatin to whipping cream let’s you make it ahead without the weeping and separating that happens over time.
Yes, that is a lovely option! I have a recipe here that uses that technique: http://eatbeautiful.net/2014/08/13/stiffened-whipped-cream-with-gelatin-sustainably-sourced/ The recipe is for whipped cream that can actually be layered and piped so calls for 2 tsp. gelatin to 2 cups of cream. If you still want a really soft billow then just one tsp. of gelatin can be used with 2 cups cream. 🙂 Thanks for sharing and reminding!
When browning ground beef for a recipe I often sprinkle some gelatin in with the meat. It is totally unnoticed, but adds some of that goodness to whatever I’m making.
I love that idea. Sounds great! Thank you for sharing!
Thank you for the great ideas. I was getting tired of seeing gummy recipes.
So glad to provide alternatives! 🙂 Thanks, Melissa.
Wow. Can’t wait to use mine.
from Amazon.com
Vital Proteins Collagen Protein, Pasture-Raised Beef Gelatin (2 LB)
$46.00
Great! Have fun! 🙂
I had no idea of the wonders of gelatin and its many uses! Im excited to add this little gem into my family’s foods. Thank you!
Terrific! 🙂 You’re welcome.
Hi Megan,
I have the Great Lakes beef gelatin and try to use it often. My most frequently used way is to sprinkle it on the kids’ jelly when I make their sourdough PB&Js. Now I’m wondering if this is effective at all since it’s not being dissolved in something warm beforehand.
What do you think?
Thanks!
Hi Barbara, good question. 🙂 Yes, it is still effective, because the warmth of their bellies will melt it. Hope that helps!
Fantastic! Thanks for the reply.
I would love to see a recipe for goat milk ice cream using gelatin
Hi, Just wondering why you don’t recommend an organic gelatin? Thanks! Diane
Hi Diane, do you have a specific brand in mind?
Sorry, I wasn’t very clear. No, I don’t have a brand recommendation. I was hoping someone else could! I wasn’t very clear with my comment. Maybe Vital Proteins is close to being organic? This site recommends Great Lakes and Bernard Jensen: http://butterbeliever.com/choosing-gelatin-powder/
P.S. I did a little searching and only found one brand, called GoBIO!, that makes organic gelatin (porcine). http://www.gobiofood.com/organic-gelatin-c-336.html?osCsid=11715944d8e40acaf6a2a81567ec73c6
Diane, I believe that company is out of Canada? I found them a year or two ago when I was looking. I may be remembering wrong…but I think so. I now use Perfect’s brand. It’s the best I can find, although not technically organic. I do like that they test for pesticide residue. Thanks for the questions!
Yep, good point about it being in Canada! Looks like they don’t ship to the U.S. I see it is sold in lots of places in Vancouver, BC. I go there sometimes as I live close to the border so going to have to remember this on my next trip! Perfect Supplements gelatin looks good. Shame we have to get stuff all the way from other countries.
I have had GoBIO ship to me in the US several times…
So happy to see this article and the responses. I’ve been trying to fit certain specialty diets into our lives to heal all of our guts. My daughter had to be given so many antibiotics at birth to save her life that she has a compromised gut and IBS symptoms. I also have weight problems and have been trying to do Trim Healthy Mama, but while it has done great ideas (many gleaned from sites like yours, it’s so overly complicated that I find my head spinning, and I have to filter through all of the recipes to find gut- healing gems. Usually, I make an item I see that looks delicious, and they aren’t gut healing (But they looked so good! ) It just gets complicated. I like to keep things simple, though the simple, traditional methods don’t focus on weight loss. Anyway, thanks.
You’re welcome! 🙂
To par THM down to the most basic idea, it’s keep your carbs away from your fats. Leave at least 3 hrs between the two. Even if you take it just that far, you’ll be doing your blood sugars a world of good.
I have leaky gut syndrome and am on the GAPS diet. This means lots of bone broth, ginger tea, and no sugar. I use your gelatin in tea recipe to make myself a ginger ‘jello’ by sweetening it to taste with raw honey and putting it in the icebox until it sets up. This way I get my bone broth, and ginger tea and it tastes like the dessert I am missing so badly on this diet.
Great info here, thank you! I too have been looking for ways to use my 2 canisters of gelatin purchased over a year ago! Will set one of them on the counter and start using it.
BTW : I too am a Sunday morning BulletProof gal. Love ?? my BP coffee!!!
Will this work with hydrolysate, the non-thickening version of beef gelatin?
Hi Lisanne, it depends which number above you are referring to, but for most of them, Yes! Just as long as you aren’t choosing the collagen hydrolysate for one of the ideas listed above that affects texture. So, for example, it does not work to make the “cream of wheat” cereal, but it works great in smoothies, broth, coffee or tea, and ice cream.
hi. i purchased some gelatin and wanted to use it everyday. I heard my friends that at night they put it in warm water and drink it in the morning. in the morning it turns into a jelly!! how can i drink that jelly thing:( not possible.
so i can take a table spoon of gelatin, melt in hot water and immediately drink it? does it turn into jelly?
also can i add gelatin powder to my soup? or should it be hot water only? can i use the powder with other hot beverages?
thank you for your answer
Hi, you can simply stir gelatin into room temp or cold water and drink it immediately, before it begins to thicken. Or you can add hot water to it, like in example #1 above, in the article. #3 above outlines the idea of adding it to soup.
Is chicken skin rich in gelatin? I crave the skin and bones but don’t care for the meat (and thereby give the meat to other people).
Hi. Can I just desolve the gelatin in water and drink it? Should the water be hot or cold. What is the ideal time for drinking gelatin in the case of a catilage regrowth. Pls help