Out of Agar agar, one case
Agar agar substitutes for baking
7 options, ranked, with the exact amount
Use Gelatin
Same amount as the agar agar
The best substitutes for agar agar in baking are gelatin (1:1), pectin (1:1), cornstarch (2:1), or arrowroot powder (2:1). Choose based on your dietary needs and the type of baked good you're making.
- Best for —
- cheesecakes
One casethe full agar agar card
Every option, one card
Ranked| # | Substitute | Instead of agar agar |
|---|---|---|
| 1 | Gelatincheesecakes | Same amount |
| 2 | Pectinfruit tarts | Same amount |
| 3 | Cornstarchpie fillings | 2 × the amount |
| 4 | Arrowroot powdergluten-free baking | 2 × the amount |
| 5 | Tapioca starchfruit pies | 2 × the amount |
| 6 | Xanthan gumgluten-free baking | ¼ × the amount |
| 7 | Carrageenanvegan desserts | Same amount |
Gelatin
neutral taste · firm gel
Animal-based gelling agent with identical properties to agar agar
- Best for
- cheesecakes, mousses, jellies, panna cotta, tarts
Not suitable for vegans, but provides identical gelling in baked goods.
Pectin
neutral taste · soft to firm gel
Plant-based gelling agent, excellent for fruit-based baked goods
- Best for
- fruit tarts, jams, fruit fillings, vegan desserts
Works best with acidic ingredients and sugar, good for fruit recipes.
Cornstarch
neutral taste · thick but not gelled
Starch-based thickener that works well in many baked goods
- Best for
- pie fillings, puddings, cakes, thickening
Provides thickening but not true gelling, good for fillings and sauces.
Arrowroot powder
neutral taste · thick and smooth
Starch-based thickener with similar properties to cornstarch
- Best for
- gluten-free baking, pie fillings, puddings, thickening
Creates clearer fillings than cornstarch, good for gluten-free recipes.
Tapioca starch
neutral taste · thick and glossy
Starch-based thickener that creates glossy, clear fillings
- Best for
- fruit pies, tarts, gluten-free baking, fillings
Creates glossy, clear fillings, excellent for fruit pies.
Xanthan gum
neutral taste · thick and smooth
Fermentation-derived thickener and stabilizer
- Best for
- gluten-free baking, cakes, muffins, breads
Use sparingly as it's very potent, great for gluten-free baking.
Carrageenan
neutral taste · firm gel
Seaweed-derived gelling agent with similar properties to agar agar
- Best for
- vegan desserts, cheesecakes, tarts, mousses
Excellent vegan alternative with similar gelling properties.
How it behaves in this recipe
Baking applications require specific considerations for gelling agents. Some need firm textures for cheesecakes and mousses, while others need clear, beautiful fillings for pies and tarts. The choice of substitute depends on the specific baked good and dietary requirements.
Tips for substituting agar agar
10 tips- For cheesecakes and mousses, gelatin or agar agar work best for firm textures
- For fruit pies and tarts, pectin or tapioca starch create beautiful, clear fillings
- For gluten-free baking, arrowroot powder or tapioca starch work well
- Agar agar needs to be boiled for 1-2 minutes to activate properly
- Pectin works best with acidic fruits and sugar for proper activation
- Cornstarch should be mixed with cold liquid before adding to hot fillings
- Xanthan gum is excellent for gluten-free breads and cakes
- For vegan baking, use agar agar, pectin, or carrageenan instead of gelatin
- Arrowroot powder creates clearer fillings than cornstarch
- Tapioca starch creates glossy, professional-looking fruit fillings
Notes on agar agar
- For firm textures in cheesecakes and mousses, use gelatin or agar agar
- For fruit pies and tarts, pectin or tapioca starch create beautiful fillings
- For gluten-free baking, arrowroot powder or tapioca starch work well
- For vegan baking, use agar agar, pectin, or carrageenan instead of gelatin
- For general thickening in baked goods, cornstarch or arrowroot powder work well
Questions
5 questionsWhat's the best substitute for agar agar in cheesecake?
Gelatin is the best substitute for agar agar in cheesecake as it provides identical gelling properties. For vegan cheesecakes, use agar agar, pectin, or carrageenan instead.
Can I use cornstarch instead of agar agar in pie fillings?
Yes, cornstarch can work in pie fillings, but it only thickens rather than creating true gels. For firmer fillings, use agar agar, gelatin, or pectin. For softer fillings, cornstarch or arrowroot powder work well.
Why is pectin good for fruit-based baked goods?
Pectin works naturally with fruits and creates beautiful, clear fillings. It's especially good for fruit pies, tarts, and jams because it activates with the natural acids and sugars in fruits.
Can I use agar agar in gluten-free baking?
Yes, agar agar works well in gluten-free baking. It's naturally gluten-free and can help create structure in gluten-free cakes, muffins, and other baked goods. Arrowroot powder and tapioca starch are also good gluten-free alternatives.
What's the difference between cornstarch and arrowroot powder in baking?
Both thicken liquids, but arrowroot powder creates clearer, more transparent fillings than cornstarch. Arrowroot powder is also better for gluten-free baking and doesn't break down as easily with prolonged cooking.