Gelatin is a baking essential that is used to make gummy desserts, mousse cakes, no-bake cheesecakes, panna cotta, marshmallows, and so much more. If you’re looking for the best gelatin substitute in baking recipes, look no further. Whether you want to replace the gelatin in your recipe with agar agar, arrowroot, or another vegan gel, there is definitely something for you.
Consider this article your Gelatin 101 Guide that covers everything you need to know about gelatin, gelatin alternatives, the best substitutions, and how they work in a recipe. Replacing gelatin in a recipe can be tricky, but I’m here to help answer all your questions and walk you through your options.
To be able to substitute gelatin in various recipes, one must first understand what gelatin is. It is a clear, tasteless, and colorless protein that is used as an ingredient in food all over the world. The ability to thicken and/or produce a gel-like texture is crucial to many recipes.
Gelatin is a common ingredient in food and baking that can be found in marshmallows, gummy candies, broths, and a lot of other unexpected things like ice cream.
There are several types of gelatin, some of which are derived from cows and pigs, but there is also by-product gelatin made from fish. Don’t worry, though; in the article that follows, I’ll offer a number of vegetarian or vegan gelatin substitutes.
Agar-agar
This is the most common (and most often mispronounced) plant-based substitute for the setting agent. It’s a kind of Japanese red algae usually sold in powdered or flaked form, or as washed and dried seaweed strips. Like gelatin, it’s flavourless, but it does set firmer. It’s also known as kanten, China grass and Ceylon moss.
You can usually substitute gelatin with agar-agar in equal quantities. Agar powder dissolves quickly and easily in water and typically doesn’t require cooking. A teaspoon of agar powder can produce about a cup of liquid and is equivalent to a tablespoon of agar flakes.
Agar-agar is the most widely available alternative to gelatin. Most supermarkets carry the powdered version, while specialty Asian stores carry the strips. This works best in desserts like panna cotta and marshmallows.
Carrageenan
Also known as Irish moss, this is another popular gelling agent. Unlike agar-agar, this is slightly softer and is most commonly used for a melt-in-your-mouth texture.
The red seaweed extract carrageenan is also a common component of plant-based meat substitutes. It can be purchased as dried or powdered seaweed and is sometimes odorless. Carrageenan must be boiled after being boiled for about 12 hours if it is purchased in seaweed form.
This works best in puddings, mousses, soft jellies, and ice creams due to its softer setting properties. It’s much more difficult to locate, but it’s probably available in health and online stores.
Different types of gelatin – bloom strenght
Each variety of gelatin has a unique bloom strength (setting power), which determines how effective it will be when bloomed. The melting and gelling points are higher with a higher bloom value, and the gelling time is shorter.
Here is a quick table that compares the average weight of each gelatin and its bloom strength.
| Name | Weight per sheet (gram) | Bloom Strength |
| Bronze | 3.3 | 125-155 |
| Silver | 2.5 | 160 |
| Gold | 3 | 190-220 |
| Platinum | 1.7 | 235-265 |
All of my recipes include information about the weight and bloom strength of the gelatin I use, making it possible to substitute gelatin powder of an equivalent weight and bloom strength if necessary. To accurately measure the gelatin you require, look for the information above when you buy it.
Gelatin plays a significant role in the final product of baked goods, whether it be to give a marshmallow a bouncy effect, stabilize a no-bake cheesecake, thicken a pudding, or give gummy bears their characteristic gummy texture.
Gelatin is primarily used as a thickening agent in baking, as was already mentioned. Using different amounts or varieties of gelatin in a recipe can change the consistency of desserts. Here are some slightly different ways that gelatin gives popular desserts body and shape:
Gelatin can be used in various amounts and bloom strengths to achieve the benefits of stability, fluffiness, firmness, gummy texture, and spongy texture.