1.0Innovative Pastry Educationhttps://jordibordas.com/zJordi Bordas Teamhttps://jordibordas.com/z/blog/author/pamelajimenez/- Innovative Pastry Educationrich600338<blockquote class="wp-embedded-content" data-secret="s1M6oITADS"><a href="https://jordibordas.com/z/forums/reply/10825/">Respuesta a: Foro de consulta. Curso de introducción a la pastelería sin azúcar (inglés)</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://jordibordas.com/z/forums/reply/10825/embed/#?secret=s1M6oITADS" width="600" height="338" title="«Respuesta a: Foro de consulta. Curso de introducción a la pastelería sin azúcar (inglés)» — Innovative Pastry Education" data-secret="s1M6oITADS" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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Hello Pacale, You could use calcium lactate, usually sold in pharmacies, or you could substitute pectin with another gelling agent such as iota or agar agar, always working in synergy with a thickener such as guar gum. If you have any other questions, let me know. Have a nice day!