Substitutes for Gelatin

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Animal-derived protein used to set desserts, panna cotta, jellies, marshmallows, and aspics.

Can't find Gelatin in your kitchen? No problem! Below are 4 tested substitutes with exact ratios, perfect for baking, cooking, and everything in between.

Substitute Ratio Best For Dietary
Agar-Agar 1 tsp agar powder per 1 tsp gelatin jellies, panna cotta, mousses, aspics
Vegan Gluten-Free
Pectin Follow package — typically 2 tbsp per 1 tsp gelatin jams, jellies, fruit gels
Vegan Gluten-Free
Carrageenan 1/2 tsp per 1 tsp gelatin jellies, vegan cheese, desserts
Vegan Gluten-Free
Xanthan Gum 1/8 tsp per 1 tsp gelatin thickening sauces, gluten-free baking
Vegan Gluten-Free

How to Use

Best vegan substitute. Sets firmer than gelatin — don't over-use. Must be boiled to activate.

Frequently Asked Questions

What is the best substitute for Gelatin?
The best substitute depends on your recipe, but Agar-Agar is a reliable choice for most applications. Use 1 tsp agar powder per 1 tsp gelatin.
What's a vegan substitute for Gelatin?
Agar-Agar is an excellent vegan option. Use 1 tsp agar powder per 1 tsp gelatin.
Can I use any of these substitutes interchangeably?
Most substitutes work well in their recommended use cases, but they may produce slightly different results. The notes above explain the differences and best practices.
Will the taste be affected?
Some substitutes may subtly change the flavor profile of your dish, but they'll work great in the recommended use cases. Start with the suggested ratio and adjust to your taste.

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