Out of Agar agar, one case
Agar agar vs cornstarch - substitutes and differences
7 options, ranked, with the exact amount
Use Gelatin
Same amount as the agar agar
Agar agar creates firm gels while cornstarch only thickens. Use 1 teaspoon agar agar powder per cup for gelling, or 2 tablespoons cornstarch per cup for thickening. For agar agar substitutes, use gelatin (1:1) or pectin (1:1). For cornstarch substitutes, use arrowroot (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 | Arrowroot powdersauces | Same amountFor cornstarch |
| 4 | Tapioca starchsauces | Same amountFor cornstarch |
| 5 | Potato starchsauces | Same amountFor cornstarch |
| 6 | Xanthan gumsauces | ¼ parts for every 1 partFor cornstarch |
| 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.
Arrowroot powder
neutral taste · thick and smooth
Starch-based thickener with similar properties to cornstarch
- Best for
- sauces, puddings, gluten-free baking, thickening
Creates clearer sauces than cornstarch, good for gluten-free recipes.
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 similar properties to cornstarch
- Best for
- sauces, soups, gravies, thickening
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 cornstarch serve different purposes in cooking. Agar agar is a gelling agent that creates firm, sliceable textures, while cornstarch 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 gels while cornstarch only thickens liquids
- Use agar agar when you need sliceable, firm textures (jellies, panna cotta)
- Use cornstarch when you need smooth thickening (sauces, gravies, puddings)
- Agar agar needs to be boiled for 1-2 minutes to activate
- Cornstarch should be mixed with cold liquid before adding to hot liquids
- Agar agar sets at room temperature, cornstarch thickens when heated
- For clear sauces, use arrowroot or tapioca starch instead of cornstarch
- Agar agar can be reheated and reset multiple times
- Cornstarch breaks down with prolonged cooking or high heat
- Both agar agar and cornstarch 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 arrowroot, tapioca starch, or potato starch instead of cornstarch
- Xanthan gum can provide thickening but is very potent and should be used sparingly
- For clear sauces, arrowroot or tapioca starch work better than cornstarch
- For heat-stable thickening, use arrowroot or tapioca starch instead of cornstarch
Questions
5 questionsWhat's the difference between agar agar and cornstarch?
Agar agar is a gelling agent that creates firm, sliceable gels, while cornstarch is a thickener that only makes liquids thicker. Agar agar is used for jellies and desserts, while cornstarch is used for sauces and gravies.
Can I use cornstarch instead of agar agar?
No, cornstarch cannot replace agar agar for gelling applications. Cornstarch 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 cornstarch?
Agar agar can provide some thickening, but it's not ideal for sauce thickening as it creates gels rather than smooth, pourable textures. For cornstarch substitutes, use arrowroot, tapioca starch, or potato starch.
Why does my cornstarch sauce get thin when reheated?
Cornstarch breaks down with prolonged cooking or high heat, causing sauces to thin out. For sauces that need to be reheated, use arrowroot powder or tapioca starch instead, as they're more heat-stable.
Can I make jelly with cornstarch?
No, cornstarch 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.