Unflavored Gelatin - 1 lb Knox
🔥 Keto
⚡ Zero Carb
🍬 Sugar-Free
🧂 Low-Sodium
🫗 Fat-Free

Knox Unflavored Gelatin, 16 oz

$31.99

🚚 Free Shipping on All Orders✅ In Stock & Ready to Ship🔒 Secure Checkout
Product Details

Knox Unflavored Gelatine is powdered gelatin with no sugar, color or flavor added, so it takes on the taste of whatever you mix it into. It sets desserts, jellies, molded salads, cheesecakes, parfaits and gummies, and it thickens creams, mousses, ice cream and frozen yogurt.

Each resealable 16 oz canister holds about as much as 65 envelopes. Choose one canister or a pack of two or three (32 oz or 48 oz total). Browse more baking ingredients.

Ingredients

Gelatine.

Nutrition Information
Servings per containerAbout 283
Serving size1/2 tsp (1.6g) (makes 1/2 cup)
Calories5
Total Fat0g (0% DV)
Cholesterol0mg (0% DV)
Sodium5mg (0% DV)
Total Carbohydrate0g (0% DV)
Protein1g (0% DV)
Directions & Storage

To bloom, sprinkle the gelatin in an even layer over cold liquid, about 1/4 cup per envelope, and let it sit 1 to 5 minutes until it looks wrinkled and spongy. Stir it into hot (not boiling) liquid until no grains remain, or warm it gently on low heat or in the microwave for 10 to 30 seconds. Let it cool a little before adding cold ingredients, then chill until set.

For 4 quarts of jellied fruit juice, vegetable juice or consomme, soften 2 1/2 oz (1/2 cup) gelatine in 1 pint cold water. Add 3 3/4 quarts very hot juice or flavored stock and stir until the gelatine dissolves. Pour into molds or pans and chill until set.

Store the canister in a cool, dry place and close the lid tightly after each use. Use a dry spoon, since moisture makes it clump. Keep finished gelatin dishes covered in the fridge for 3 to 5 days.

Knox Unflavored Gelatin, 16 oz $31.99

The Complete Guide

How Much To Use

One Knox envelope is 7 g, about 2 1/4 to 2 1/2 teaspoons. When a recipe says "1 envelope," measure that from the canister. 1 level tablespoon is close to 1 envelope.

You wantGelatinLiquid
Soft set (panna cotta, mousse)2 1/4 tsp2 cups
Classic jello, sliceable2 1/4 tsp1 1/2 to 2 cups
Firm set (molds, jigglers)2 envelopes (about 5 tsp)3 cups
Chewy gummies3 to 4 tbsp1 cup

Tips And Common Mistakes

  • Do not boil it. Boiling weakens gelatin so it may not set.
  • Fresh pineapple, kiwi, papaya, mango, figs and fresh ginger stop it from setting. They contain enzymes that break gelatin down. Canned or cooked versions are fine.
  • Give it time. Most desserts set in about 4 hours. Overnight gives the firmest, cleanest slice.
  • Too firm? Warm it gently until it melts, add a little more liquid, and chill again.
  • Unmolding: dip the mold in warm water for about 10 seconds, then flip onto a plate.

Who It's For

  • Home bakers making panna cotta, cheesecake, mousse, marshmallows and stabilized whipped cream
  • Parents and crafters making gummies and homemade jello with real juice
  • Cooks making aspics, molded salads, or thickening cold soups and glazes

Recipes to Make

Classic Vanilla Panna Cotta

6 servingsPrep 10 minCook 5 minChill 4 hr
Ingredients
  • 1/4 cup cold whole milk
  • 3 1/2 tsp Knox unflavored gelatin
  • 2 1/2 cups heavy cream
  • 1/2 cup sugar
  • Pinch of salt
  • 2 tsp vanilla extract
Steps
  1. Pour the cold milk into a small bowl and sprinkle the gelatin evenly over it. Let it bloom for 5 minutes.
  2. In a saucepan, heat the cream, sugar and salt over medium heat, stirring, until the sugar dissolves and the cream is steaming. Do not let it boil.
  3. Take the pan off the heat. Add the bloomed gelatin and stir for about 1 minute until fully dissolved, then stir in the vanilla.
  4. Pour into 6 small glasses or ramekins. Cool for 15 minutes, then cover and refrigerate at least 4 hours, until set.
  5. Serve in the glasses, or dip ramekins in warm water and turn out onto plates. Top with berries or caramel.
Tip: For a lighter version, swap 1 cup of the cream for whole milk.

Real Fruit Juice Gummies

About 40 small gummiesPrep 10 minCook 5 minChill 1 hr
Ingredients
  • 1 cup 100% fruit juice (grape, apple, cherry or orange)
  • 3 tbsp Knox unflavored gelatin
  • 2 tbsp honey or sugar, to taste
  • Silicone gummy molds and a dropper
Steps
  1. Pour 1/2 cup of the juice into a small saucepan and sprinkle the gelatin over it. Let it bloom for 5 minutes.
  2. Add the rest of the juice and the honey. Warm over low heat, stirring, until the gelatin fully dissolves, about 3 minutes. Do not boil.
  3. Skim off any foam, then use the dropper to fill the molds.
  4. Refrigerate for 1 hour, until firm, then pop the gummies out.
  5. Store in a covered container in the fridge for up to 1 week.
Tip: Do not use fresh pineapple, kiwi or mango juice. They stop gelatin from setting. Bottled or pasteurized versions work.

Stabilized Whipped Cream

About 2 cupsPrep 10 min
Ingredients
  • 1 tsp Knox unflavored gelatin
  • 4 tsp cold water
  • 1 cup cold heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
Steps
  1. Sprinkle the gelatin over the cold water in a small microwave-safe bowl and let it bloom for 5 minutes.
  2. Microwave for 5 to 10 seconds, just until the gelatin melts into a clear liquid. Let it cool for 1 minute, but don't let it set.
  3. Beat the cream, powdered sugar and vanilla to soft peaks.
  4. With the mixer running, drizzle in the melted gelatin, then beat to stiff peaks.
  5. Use right away to frost cakes or pipe on pies. It holds its shape in the fridge for 2 to 3 days without weeping.
Tip: This is the trick for whipped cream frosting that survives a party.

Watch & Learn

How to Bloom Gelatin · Cuisine at Home

How to Bloom Gelatin, Tutorial Video · Marx Foods

What Buyers Say

★ 4.7 out of 5 from 11,500+ ratings on Amazon

  • 82% of ratings are five stars.
  • Value is the most common praise. Buyers say the canister is far cheaper than buying envelopes and lasts a long time.
  • People use it for homemade gummies, jello and marshmallows, and many stir it into coffee or drinks.
  • Most say it has no taste and dissolves well when bloomed first. A few found it clumped when they rushed or skipped blooming.
  • Some buyers noticed a smell when opening the canister, while others said theirs had none.

Our own summary of public ratings and reviews. Reviews from Great Shoppe customers appear further down.

Questions About This Product

The things people actually want to know before they cook with it.

Why is my gelatin lumpy?
It was not bloomed evenly. Dumping it in a pile or straight into hot liquid makes clumps that will not dissolve, so spread it thin over cold liquid first.
Can I use it in coffee or hot drinks?
Yes. Many people stir it into coffee, tea or smoothies. Bloom it in a spoonful of cold liquid first, then stir it into the hot drink so it dissolves smoothly. In a cold drink it will thicken as it sits.
Is it vegetarian or vegan, and is there a plant-based substitute?
No, gelatin is made from animal collagen. For a plant-based set, use agar agar, at about 1 teaspoon agar powder for every tablespoon of gelatin.
Can I swap it for gelatin sheets?
Yes, roughly 1 envelope (2 1/4 tsp) equals 3 to 4 sheets, depending on sheet strength. Bloom powder in liquid; sheets get soaked in water and squeezed. Test a small batch when switching.
Is it the same as collagen peptides?
No. Both come from collagen, but collagen peptides are processed so they do not gel. Gelatin sets liquids; collagen powder just dissolves.
Can I freeze gelatin desserts?
It is not a good idea. Freezing and thawing breaks the gel so it weeps and turns grainy. Gummies and panna cotta are best kept in the fridge.

What Shoppers Say

Honest reviews from people who actually bought it.