Out of Agar agar, one case
Agar agar vs arrowroot - substitutes and differences
7 options, ranked, with the exact amount
Use Gelatin
Same amount as the agar agar
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 for —
- desserts
One casethe full agar agar card
Every option, one card
Ranked| # | Substitute | Instead of agar agar |
|---|---|---|
| 1 | Gelatindesserts | Same amount |
| 2 | Pectinjams | Same amount |
| 3 | Cornstarchsauces | Same amountFor arrowroot |
| 4 | Tapioca starchsauces | Same amountFor arrowroot |
| 5 | Potato starchsauces | Same amountFor arrowroot |
| 6 | Xanthan gumsauces | ¼ parts for every 1 partFor arrowroot |
| 7 | Carrageenandairy products | Same amount |
Gelatin
neutral taste · firm gel
Animal-based gelling agent with identical properties to agar agar
- Best for
- desserts, jellies, panna cotta, mousses
Not suitable for vegans, but provides identical gelling to agar agar.
Pectin
neutral taste · soft to firm gel
Plant-based gelling agent, good for fruit-based recipes
- Best for
- jams, jellies, fruit desserts, vegan recipes
Works best with acidic ingredients and sugar.
Cornstarch
neutral taste · thick and smooth
Starch-based thickener with similar properties to arrowroot
- Best for
- sauces, gravies, puddings, thickening
Most common thickener, creates smooth, glossy textures.
Tapioca starch
neutral taste · thick and glossy
Starch-based thickener with similar thickening properties
- Best for
- sauces, puddings, pie fillings, thickening
Creates glossy, clear sauces, good for fruit fillings.
Potato starch
neutral taste · thick and smooth
Starch-based thickener with good heat stability
- Best for
- sauces, soups, gravies, high-temperature cooking
Good for high-temperature cooking, doesn't break down easily.
Xanthan gum
neutral taste · thick and smooth
Fermentation-derived thickener, very potent
- Best for
- sauces, gluten-free baking, smoothies, dressings
Use sparingly as it's very potent, provides smooth thickening.
Carrageenan
neutral taste · firm gel
Seaweed-derived gelling agent with similar properties to agar agar
- Best for
- dairy products, vegan cheese, desserts, sauces
Excellent vegan alternative with similar gelling properties.
How it behaves in this recipe
Agar agar and arrowroot serve different purposes in cooking. Agar agar is a gelling agent that creates firm, sliceable textures, while arrowroot is a thickener that makes liquids smoother and thicker. They cannot be directly substituted for each other due to their different properties.
Tips for substituting agar agar
10 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
Notes on agar agar
- For gelling applications, use gelatin, pectin, or carrageenan instead of agar agar
- For thickening applications, use cornstarch, tapioca starch, or potato starch instead of arrowroot
- For clear sauces, arrowroot or tapioca starch work better than cornstarch
- For heat-stable thickening, use arrowroot or tapioca starch instead of cornstarch
- For vegan gelling, use agar agar or carrageenan instead of gelatin
Questions
5 questionsWhat'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.