Thanks for the tip on the sodium citrate substitution! I have a vegetarian in the house so the use of gelatin is a problem. Your comment led me to research the possibility of guar gum (vegetable based --- I use it to thicken my ice creams) and found this website which suggests when using guar gum, use only 1/6 of the amount of gelatin ... so that would be a teensy 1/24 of an ounce! http://healthyeating.sfgate.com/use-guar-gum-replace-gelatin-5295.html

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