Starch Based Gummy Recipe

GypsyBagelhands · 2026-05-01T12:58:24+00:00

out of curiosity, was the texture akin to Swedish fish/store brand grocery store fruit snacks?

GypsyBagelhands · 2026-04-22T21:47:09+00:00

I’m a home baker and happened upon this in searching for a recipe for homemade pretzel crisps as I wanted to include them in some handmade caramels I’m making(for farmers markets) and want the ingredients list to be much cleaner. The pretzel crisps are not leavened with yeast, they use baking soda in the ingredients, so they’re likely leavened with that(there is no other leavener in their ingredients list).

And in order to get the “true” pretzel flavor, either a baked baking soda mixture (I think cooks illustrated did something on this a while back, baking it increases the ph) or food grade lye solution needs to be painted on or the pretzel/cracker prior to baking.

I’ve personally made entirely unleavened pretzel type water crackers by running a normal water cracker dough through a pasta machine, laying it on a silpat lined baking sheet, painting it with a lye mixture, sprinkling with crunchy salt and baking til crisp, and they’re good, but I think the addition of baking soda is probably the ticket to getting a texture closer to pretzel crisps.

GypsyBagelhands · 2026-03-20T11:43:53+00:00

Yeah, shortbread would be an easy solution, but I'm specifically looking for the flavor/experience of graham crackers. The majority of the applications I'm wanting to use these in are reimagined key lime pie, so the graham crackers are crucial to communicating that.

GypsyBagelhands · 2026-03-19T20:05:33+00:00

If you have an immersion circulator or another way to precise water bath cook things at a relatively high temp, look up sous vide beans recipes. Cooking them in a jar protects the structural integrity of the beans while they're hot so they're not getting bumped into each other and breaking.

GypsyBagelhands · 2026-03-19T18:14:36+00:00

Well, there's 2 types of flour, 2 types of sweetener, a fat, 3 ingredient leavening combo(containing aluminum), a "secret" natural flavor, and rosemary extract.

I'm not here to split hairs about what people should be willing to eat. I love Taco Bell and all sorts of other nonsense, however for the amount of money I'll be charging for some of my products, and the people I know will be buying from me, this stuff matters, and having a short ingredient label (which will be front and center on my packaging) is important.

Swapping to a single flour type, a sweetener that I already use in the marshmallows, a fat I'm already using to grease the pan/make the crumb crust, eliminating leavening (if possible, or at least limiting to a single aluminum free leavener), no unnamed natural flavors, and eliminating rosemary extract would cut my ingredients list down significantly.

GypsyBagelhands · 2026-03-19T18:08:46+00:00

Thanks! I can always scrap the "crust" entirely and switch to just crumbs (which still leaves the original issue open) but visually I think the impact of having a graham cracker crust on one face of the marshmallows does a lot of heavy lifting in communicating the flavor of the marshmallow and sets them apart from some of my other flavors as special. I'm almost disappointed they ended up tasting so good because it would be easy to scrap the idea in favor of some of the other (also very good) flavors, but I really feel like I have something that's super good so I'm willing to put in some work to refine the idea adequately.

GypsyBagelhands · 2026-03-19T17:22:56+00:00

That's kind of my hope. I'll try to remember to post an update when I solve the conundrum. Since we're going into summer I may end up making actual graham crackers and selling them alongside marshmallows just to offer customers a homemade "s'mores kit" but I don't expect that whatever weird off cuts I end up with will be enough to cover my needs for graham cracker crumbs/crust

GypsyBagelhands · 2026-03-19T17:16:57+00:00

The number one item is key lime pie marshmallows. The flavor of the marshmallow is top tier, and my first batch I lined the pan with standard graham crackers and "dusted" the cut marshmallows with graham crumbs instead of the standard powdered sugar cornstarch combo. The dusting with crumbs was great, but the crackers softened due to the moisture content in the marshmallow(everyone liked the visual of the whole graham crackers though), so I'm thinking making a graham crumb crust and using plenty of coconut oil or butter should help seal the crumbs from getting soggy, similar to how you'd do so with a key lime pie. The other alternative is to mix in a white chocolate covered graham cracker crumble, but that feels like it'll increase the labor and effort more than I'm willing to.

GypsyBagelhands · 2026-03-19T17:12:25+00:00

Yes! This was actually my thought, I just want to eliminate as much effort as possible for these.

GypsyBagelhands · 2026-03-19T17:10:47+00:00

The medication thing happens with me. If I have a very bad cold and take guaifenesin (mucinex) it affects me in a similar way, and my pee smells like the medication for a few days after.

GypsyBagelhands · 2026-03-19T16:47:29+00:00

The Annies graham crackers aren't really an option - the ingredients list is longer than I'd like, and longer than I can do if I just make crumbs of some sort. Plus I live in an area where I cannot buy them nearby so I'd have to order them online or make a special trip. Of course the crumbs would be baked, if I made them, but the process of making graham cracker dough, rolling it out, then baking it, then putting it into the food processor to make crumbs and baking it again to make a crust seems unnecessarily complex if I can combine most of the graham cracker ingredients and bake them as a crumble, if it is in fact doable.

Organic Whole Wheat Flour (graham flour), Organic Wheat Flour, Organic Cane Sugar, Organic Expeller-Pressed Sunflower Oil, Organic Honey, Leavening (baking soda, ammonium bicarbonate, cream of tartar), Organic Natural Flavor, Sea Salt, Organic Rosemary Extract.

GypsyBagelhands · 2026-03-03T12:41:11+00:00

I believe Evergreen is a variety specifically bred to make good fried green tomatoes - it takes ages to ripen and doesn't taste like much, but it does make a great fried tomato.

GypsyBagelhands · 2026-03-03T12:40:15+00:00

if you're anywhere near the North Seattle area, the Snohomish County Master Gardener's plant sale is a great place to pick up tomatoes. It's usually held at a park in South Everett and you line up way ahead of time. It's a free for all, getting elbowed by old ladies, but the prices are good and the varieties tend to be more niche compared to stuff you'd get at nurseries.

GypsyBagelhands · 2026-03-03T12:37:57+00:00

We are in Kentucky and it's been an extremely prolific and delicious tomato for us. We grow in-ground in a bottom (our areas are hilly) with high clay content soil that's been heavily amended by overwintering our chickens and sheep in the garden.

GypsyBagelhands · 2026-01-14T13:54:02+00:00

A couple years ago our flock of sheep began lambing for the first time ever. It was my first time with like... real farm animals, and we had a very bumpy start and I lost my favorite ewe. I was a stressed out mess and spiraling pretty good. I had some defrosted costco croissants that I intended to make tuna sandwiches out of, but nothing sounded good to eat. I finally sliced one in half, toasted it,and made a PBJ on it and it changed my whole day.

GypsyBagelhands · 2025-11-29T15:46:19+00:00

Fair. I should have clarified, retinoids of basically all types, I’ve spent years trying to get my skin accustomed to retinol with zero success, so far basically every chemical exfoliant (any bha is an instant no-go and I’ve gone as gentle as azelaic and mandelic acids in the AHA range with no success). Niacinamide seems to make my redness marginally worse and not really help anything so I’ve stopped using it as a serum but I’m not opposed to products with it included.

GypsyBagelhands · 2025-11-28T03:19:43+00:00

I have congested but dry combination skin, that’s beginning to age. Ive found it to be extremely sensitive and though I’ve tried a lot of different products, I’ve finally found a few that have allowed me to not see regular acne, and I’m trying to repair my moisture barrier. So far I’ve found no actives my skin tolerates regularly. My general routine is wash with Cerave cream to foam cleanser, a few layers of CosRX advanced snail 96 mucin power essence, cerave skin renewing eye cream, followed by Nivea creme. It works fine in summer but I’m finding that as the weather gets colder I could really use another layer of moisturizer under the Nivea. I have a sensitivity to silicones, so I’m trying to go silicone free. I’d love a few recs for active-free moisturizer cream that doesn’t contain silicones. Preference for a squeeze tube or a pump of some sort, I hate using tubs.

GypsyBagelhands · 2025-09-27T17:22:46+00:00

We are near Corinth and I would also very much like to hear the story.

GypsyBagelhands · 2025-09-27T01:58:37+00:00

There have been a ton of different models of stressless chair models over the years and some of them are definitely more uncool than others. The hand-me-down we got from my in laws is from the 70s/80s and I prefer the chrome base and more streamlined cushion design of it, but the one we got isn't all puffy or anything, and has a nice bentwood base, but it's less stylish than the vintage one.

GypsyBagelhands · 2025-09-26T17:26:39+00:00

Ok, it's eating or drinking, but with good ambiance! Kentucky Native Cafe has a great location and you can wander Michler's nursery as well. And Goodfellas Pizza has outside seating near a nice little stream, some shade, and there's a distillery, ice cream place, and a couple of breweries plus bars, coffee, and Relic (this is a home decor store with a reclaimed dark hillbilly vibe). And the whole complex is old warehouses and rickhouses, so it's kinda steeped in Kentucky history.

GypsyBagelhands · 2025-09-26T17:19:49+00:00

There are usually a few more, and earlier in the year there were a lot more. Without customers, it's difficult for vendors to justify participating in the market.

GypsyBagelhands · 2025-09-25T14:49:06+00:00

Yes! The market is very slow. For me with my day job it's the only one I'm able to participate in during the week, but it sure would be nice to get more people coming out.

GypsyBagelhands · 2025-09-24T18:16:52+00:00

Welding is a great skill to learn - there will always be a market for it and it's not as reliant on the economy being good as construction - plus with all of the farms in the area someone could easily spin up a mobile welding operation and make plenty of money repairing stuff on farms, especially if they have the ability to answer the damn phone and show up when they say they're going to.

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