🥄 Thickeners

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.

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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 agar

Animal-based gelling agent with identical properties to agar agar

Best for:

dessertsjelliespanna cottamousses

Not suitable for vegans, but provides identical gelling to agar agar

Pectin

1:1 for agar agar

Plant-based gelling agent, good for fruit-based recipes

Best for:

jamsjelliesfruit dessertsvegan recipes

Works best with acidic ingredients and sugar

Cornstarch

1:1 for arrowroot

Starch-based thickener with similar properties to arrowroot

Best for:

saucesgraviespuddingsthickening

Most common thickener, creates smooth, glossy textures

Tapioca Starch

1:1 for arrowroot

Starch-based thickener with similar thickening properties

Best for:

saucespuddingspie fillingsthickening

Creates glossy, clear sauces, good for fruit fillings

Potato Starch

1:1 for arrowroot

Starch-based thickener with good heat stability

Best for:

saucessoupsgravieshigh-temperature cooking

Good for high-temperature cooking, doesn't break down easily

Xanthan Gum

1/4:1 for arrowroot

Fermentation-derived thickener, very potent

Best for:

saucesgluten-free bakingsmoothiesdressings

Use sparingly as it's very potent, provides smooth thickening

Carrageenan

1:1 for agar agar

Seaweed-derived gelling agent with similar properties to agar agar

Best for:

dairy productsvegan cheesedessertssauces

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

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.