5 Incredible Gelatin Substitutes

by John Staughton (BASc, BFA) last updated -

 Likes  Comments

Gelatin substitutes are relatively easy to find and the consistency of gelatin is also easy to mimic. Although understanding the best gelatin substitutes is particularly important if you do a lot of baking!

Gelatin Substitutes

Gelatin is a protein derived from the connective tissues of animals. It is used in cooking and baking, primarily as a thickener for liquids. When heated, gelatin is a liquid, but as it cools it will thicken into a solid. Most people are familiar with the use of gelatin in ice creams, marshmallows, custards, and pies. However, many people who embrace a vegan or vegetarian diet prefer to use one of the many non-animal based substitutes available such as arrowroot, agar, xanthan gum, guar gum, and carrageen among others.

Arrowroot

Arrowroot is a starchy powder ground from African arrowroot tubers. It is used in a similar fashion to cornstarch. It will help thicken sauces and jams, and when added to ice cream, it prevents ice crystals. However, too much will taste starchy in the recipe, and it does not firm up into a solid the way that gelatin does. It is also not suggested for non-frozen dairy products.

Guar gum in slime

Guar gum is extracted from guar beans. Photo Credit: Shutterstock

Agar

Agar, also known as Japanese moss, is a seaweed derivative that liquifies when melted but cools into a solid. It has no taste, no color, and no smell, making it a perfect substitute for gelatin. It even cools to a more solid density than gelatin. One teaspoon of agar will replace one teaspoon of gelatin.

Xanthan Gum

Xanthan gum is made from fermented corn, processed and then dried into a fine powder. It is used as an additive in many industrial food products as a thickener and emulsifier. It binds water to solids and is used to thicken pie fillings and increase dough elasticity. However, like arrowroot, xanthan gum will not cool to a solid the way gelatin will. One teaspoon of xanthan gum will substitute for two teaspoons of gelatin.

Guar Gum

Guar gum is made from guar beans that have been husked, milled, and then dried to a fine white powder. It is primarily used as a thickener and a stabilizer in cheese, pannacotta, and ice creams. One benefit of guar gum is that it does not require heat to act as a thickener. One teaspoon of guar gum will substitute for two and a half teaspoons of gelatin.

Carrageen

Carrageen is a seaweed extract that is used primarily in vegan gel products. It has no flavor, but gives a softer set to recipes, so it’s best used as a gelatin substitute in soft custards, mousses, and creams. One ounce of carrageen will set into one cup of liquid.

DMCA.com Protection Status
About the Author

John Staughton is a traveling writer, editor, publisher and photographer with English and Integrative Biology degrees from the University of Illinois in Champaign-Urbana (USA). He co-founded the literary journal, Sheriff Nottingham, and now serves as the Content Director for Stain’d Arts, a non-profit based in Denver, Colorado. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.

Rate this article
Average rating 4.0 out of 5.0 based on 1 user(s).

Latest Health News:

A woman doing grocery shopping at the supermarket and reading food labels

Warnings Labels Can Reduce Harmful Intake Of Alcohol, Snacks

The effect of printing health warnings on tobacco products is well known. A recent UK research now shows that it could be just as effective for alcohol and…

READ MORE
Dried mushrooms, ingredients for psychedelic tea

Placebo May Affect Some As Effectively As Psychedelics

The debate around the use of psychedelic substances is especially intense with a popular argument in favor of their use to alleviate depression and anxiety.…

READ MORE
Biological illustration of a human brain

Jazz Musicians Show How Creativity Works In The Brain

Neuroscientists have long believed that human creativity is too complex to be confined to one region of the brain. But it was unclear how the brain worked…

READ MORE