Agar Agar vs Arrowroot - Substitutes and Differences
Learn the differences between agar agar and arrowroot powder, and discover the best substitutes for each. Understand when to use agar agar vs arrowroot in your recipes.
Quick Answer
Agar agar creates firm gels while arrowroot only thickens. Use 1 teaspoon agar agar powder per cup for gelling, or 2 tablespoons arrowroot per cup for thickening. For agar agar substitutes, use gelatin (1:1) or pectin (1:1). For arrowroot substitutes, use cornstarch (1:1) or tapioca starch (1:1).
Best Substitutes
Gelatin
1:1 for agar agarAnimal-based gelling agent with identical properties to agar agar
Best for:
Not suitable for vegans, but provides identical gelling to agar agar
Pectin
1:1 for agar agarPlant-based gelling agent, good for fruit-based recipes
Best for:
Works best with acidic ingredients and sugar
Cornstarch
1:1 for arrowrootStarch-based thickener with similar properties to arrowroot
Best for:
Most common thickener, creates smooth, glossy textures
Tapioca Starch
1:1 for arrowrootStarch-based thickener with similar thickening properties
Best for:
Creates glossy, clear sauces, good for fruit fillings
Potato Starch
1:1 for arrowrootStarch-based thickener with good heat stability
Best for:
Good for high-temperature cooking, doesn't break down easily
Xanthan Gum
1/4:1 for arrowrootFermentation-derived thickener, very potent
Best for:
Use sparingly as it's very potent, provides smooth thickening
Carrageenan
1:1 for agar agarSeaweed-derived gelling agent with similar properties to agar agar
Best for:
Excellent vegan alternative with similar gelling properties
Cooking Tips
- 💡Agar agar creates firm, sliceable gels while arrowroot only thickens liquids
- 💡Use agar agar when you need sliceable textures (jellies, panna cotta, vegan cheese)
- 💡Use arrowroot when you need smooth thickening (sauces, gravies, puddings)
- 💡Agar agar needs to be boiled for 1-2 minutes to activate
- 💡Arrowroot should be mixed with cold liquid before adding to hot liquids
- 💡Agar agar sets at room temperature, arrowroot thickens when heated
- 💡Arrowroot creates clearer sauces than cornstarch
- 💡Agar agar can be reheated and reset multiple times
- 💡Arrowroot breaks down with prolonged cooking or high heat
- 💡Both agar agar and arrowroot are flavorless and won't affect taste
Frequently Asked Questions
What's the difference between agar agar and arrowroot?
Agar agar is a gelling agent that creates firm, sliceable gels, while arrowroot is a thickener that only makes liquids thicker. Agar agar is used for jellies and desserts, while arrowroot is used for sauces and gravies.
Can I use arrowroot instead of agar agar?
No, arrowroot cannot replace agar agar for gelling applications. Arrowroot only thickens liquids but doesn't create firm gels. For agar agar substitutes, use gelatin, pectin, or carrageenan instead.
Can I use agar agar instead of arrowroot?
Agar agar can provide some thickening, but it's not ideal for sauce thickening as it creates gels rather than smooth, pourable textures. For arrowroot substitutes, use cornstarch, tapioca starch, or potato starch.
Why is arrowroot better than cornstarch for some recipes?
Arrowroot creates clearer, more transparent sauces than cornstarch. It's also better for gluten-free recipes and doesn't break down as easily with prolonged cooking or high heat.
Can I make jelly with arrowroot?
No, arrowroot cannot create firm gels like agar agar or gelatin. It will only thicken the liquid but won't create sliceable jelly. For jellies, use agar agar, gelatin, or pectin instead.
Summary
Learn the differences between agar agar and arrowroot powder, and discover the best substitutes for each. Understand when to use agar agar vs arrowroot in your recipes.