How to Make All-Natural Homemade Food Coloring – Gemma’s Bold Baking Basics Ep. 1

How to Make All-Natural Homemade Food Coloring – Gemma’s Bold Baking Basics Ep. 1

Hi Bold Bakers! I am very excited to be able
to finally tell you I am releasing a brand new video series called Bold Baking Basics.
It is a collection of your most requested Bold Baking techniques like how to make homemade
food dye, homemade condensed milk, egg substitutes, and so much more. This means that you will
be getting a brand new video every Monday as well as Bigger Bolder Baking on a Thursday.
So that’s two videos a week. I’m really excited and I want to get started today by
showing you the very first one. Now more than ever we want to know what is
going into our food. And what better way than to make it yourself. One ingredient that gets
a bad rap is food dye. So if you don’t want to use it or would like an alternative, you
can always make it with all natural ingredients like fruits and vegetables. It is really easy
and you get a great result. For the food dye, I have chosen fruits and vegetables that already
have a really lovely natural strong color. We are going to start out by making a red
food dye using beets. Into a food processor, we are going to add in our cooked beets. Now
you can use can cooked or you can cook it off yourself. So into this we are going to
add in some beet juice. Now you can use canned beet juice or what I have is reserved cooking
liquor from the beets. And just in case you’re worried, you will not be able to taste any
of these natural ingredients in your baked products. Okay, on with our lid and you just want to
process this until its really well blended. You know this red looks even better than something
I could buy in a store. And that’s it; only takes a few seconds. Okay, we are going to
take our puree and pass it through a sieve to remove any of that beet pulp and just end
up with the lovely liquid. There’s your juice and you will end up with some pulp in
your sieve and that’s what you want. Okay, now all we have to do is pour our food dye
into our jar. So these little jars are fantastic. I use them for homemade food dye and homemade
extracts. You can buy them directly on my website. Fill it all the way up to the top.
On with your lid. And look at that. All natural, beautiful food dye and so easy. Now we are
going to move on to our next color. Spinach has a beautiful green color and that’s
what we’re using for our green food dye. You can use cooked and frozen spinach that
has been defrosted, or you can use fresh spinach. All you have to do is, in a big pot, cook
it down with a little bit of water until it wilts. And then take it off the heat. And
you want to make sure that you reserve that cooking liquid. So when its nice and cold,
put it into your food processor with the liquid. And as always, the written recipes can be
found on my website. Okay, on with our lid. And then just blitz it until it’s nice and
blended. You want to do this for around two minutes or so because you really want to break
down that spinach and get the lovely color. Okay, looking good. And then just like before,
pass it through a sieve to remove any of the spinach pulp and just keep the lovely colored
liquid. And then with your spinach juice, fill your jar all the way to the top. Because
these homemade food dyes are made using all natural ingredients, they do have to be kept
in the fridge and they will last up to four to six weeks. On with our lid. And there you
have it: another simple, yet homemade food dye. This is going to be fantastic in my baking.
We’re going to move on, to our next color. Our next food dye is yellow and this is very
simple to make. In a heavy bottom sauce pan, we’re going to add in some water and some
turmeric. Then give it a little whisk and let it simmer. Then we’re going to take
it off the heat, let it cool down, and then pour it into our jar. Now just like the other
flavors, remember, you’re not going to be able to taste this. You use such small amounts
and turmeric doesn’t have much flavor; it’s all about the color. On with your lid nice
and tight. And there is your all natural homemade food dye. I mean, its incredible. Who even
knew you could make your own homemade food dye? Now we’re going to move on to our last
color. The next food dye we are making is purple.
Now, ironically, you use blueberries to get purple because, as you can see, they have
this beautiful dark purple juice that naturally comes out of them. It’s gorgeous. Now you
can use fresh blueberries, however I like to use frozen blueberries because they are
a little bit juicier and I think you get a better color. So these guys are going to go
straight into our food processor and we’re going to add in a little bit of water. Already
you can see the color coming out in them. And then on with our lid. And then we’re
going to blend them up until it’s nice and fine. So you’ll notice that these food dyes
are not as concentrated as store bought, but they still do have a really strong color.
You might need to add in a little bit more to your recipes, but they make a great addition
to something kind of thin like frostings, coloring icings, even batters. The color is
looking great. Now just like the others, we’re going to pass it through the sieve and remove
any of that pulp and keep all of the lovely juice. For homemade food dye, you can use
any fruits or vegetables that have really strong color. They don’t have to necessarily
what I used. Into our jar and fill it all the way up to the top. On with your lid nice
and tight. And that’s it! That’s how easy it is to make your own all natural homemade
food dye. Let’s just look at these beautiful colors. For lots more Bold Baking Basics just
like this one, make sure you check out my other videos.

Only registered users can comment.

  1. Hey Gemma! Are these safe to color preserves? I know you said they had a shelf life in the fridge would they keep if used in preserves like jelly?

  2. I made red food dye with your tutorial. Thank you so much, Gemma! I plan to bake something red velvet themed for my brother 🙂 I think purple cabbages could be a great source for a food dye (adding acidic and/or alkali substances will alter its color too! Vinegar makes it pink or red, while baking soda will turn it green or light blue), although not many people are a huge fan of the vegetable itself 🙂

  3. Hi, nice video i will surely try.Mam a kind request can u post a video of baking with these natural colours?

  4. Hey Gemma or anyone who tried out the recipes!! Have you guys used the frozen blueberries after defrosting or simply cooked a bit before processing?

  5. Or you can simplify your life by using powdered turmeric (yellow to orange), annato powder (deep orange to red), beetroot powder (light pink to purple), cocoa powder (brown), wheatgrass powder and matcha green tea powder. You need a tiny amount which you will not be able to taste anyway. NO MESS!

  6. 1. can i use this ink in cookie, candy or cake printer as it cartridge ink?
    2. when write or print something on candy or white chocolate & suppose it is stored on room temperature, then what is the shelf life or store life of this ink on room temperature stored candy?

  7. For a reddish purple I would recommend purple corn (we use it in Peru to make chicha morada) it has a very intense and beautiful color.

  8. Hello good mng .I m from Chennai India. Can you tell me is it possible to use this natural food Colors for making home made soaps? WhatsApp 9884839995.hari

  9. This video finally connected how to make food coloring if you save the mushy solids and dehydrated them you also get fruit/veg spice/seasoning powders. Though have to try making the colorings as I still have my doubts on them not having a taste … May the taste is all in the mushy left overs that one dehydrated or uses in other ways…. But it definitely connect s colorings with spice making homemade

  10. Is there any way to make them more vibrant or have them stay vibrant in the food? I love this because I'm really allergic to all food dyes and this is perfect but the color definitely isn't vibrant.

  11. when i make cupcakes i will use a little of red to make pink!!! thank you for making this video i loved it!!!

  12. I have tried the turmeric to make a pumpkin orange color . It didn’t affect the frosting taste and give me the orange color I wanted .

  13. Unless you're dealing with allergies, these are way too much trouble. Colors you get using natural ingredients are unpredictable and undersaturated.

    Also, too much liquid food dye of any type will ruin the consistency of frosting and make it runny. You'll have to adjust the recipe with powdered sugar to correct that.

    I'll stick with flavorless, highly concentrated Americolor gel pastes. They produce a full range of beautiful, 100% repeatable colors.

    A drop or so of artificial food coloring never killed anyone. Home chefs in our family have made gourmet-class frostings with them for ages.

  14. Gemma, your presentations are the cats meow. my aunt use to make a southern favorite, a 12 sometimes 18 layer cake. can you demonstrate how to make perfect individual cake layers to create with a simple but delicious frosting between the layers. one thing my aunt was conscious of is, over time the frosting between the layers seeped through the layers and the cake would taste too sweet. she used a shallow cast iron pan to make her individual cake layers. thank you kindly!

  15. Gemma I would like to ask you for how long can you store those food colorings and in what conditions? Also could you maybe suggest how to prolong storing time? Thank you very much 😉

  16. Um…I just wanted to ask: how would the flavours not be present in your food? Especially since I'm making macarons and ran out of food coloring, what else can I use?

  17. can I use it to make macaron shells? as I know we need to make sure there shouldn't be any liquid in it when making macaron shells

  18. Does it need to be stored in the fridge or it can stay outside, and for how long will it last. Thank you so much for this I rather use this than those store bought food dye wat can cause cancer

  19. How are you going to clean the equipment after you work with the beets? I won‘t be making the red because it takes too much time to clean up the equipment?

  20. Hi Gemma, thank you for the wonderful recipes you are posting they are really amazing and very useful. Can we use these dyes to color fondant?

  21. Thanks for the video! I'm doing this for environmental reasons, to reduce the plastic containers.

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