🥄 Thickeners

Agar Agar vs Cornstarch - Substitutes and Differences

Learn the differences between agar agar and cornstarch, and discover the best substitutes for each. Understand when to use agar agar vs cornstarch in your recipes.

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Quick Answer

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 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

Arrowroot Powder

1:1 for cornstarch

Starch-based thickener with similar properties to cornstarch

Best for:

saucespuddingsgluten-free bakingthickening

Creates clearer sauces than cornstarch, good for gluten-free recipes

Tapioca Starch

1:1 for cornstarch

Starch-based thickener with similar thickening properties

Best for:

saucespuddingspie fillingsthickening

Creates glossy, clear sauces, good for fruit fillings

Potato Starch

1:1 for cornstarch

Starch-based thickener with similar properties to cornstarch

Best for:

saucessoupsgraviesthickening

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

Xanthan Gum

1/4:1 for cornstarch

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 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

Frequently Asked Questions

Summary

Learn the differences between agar agar and cornstarch, and discover the best substitutes for each. Understand when to use agar agar vs cornstarch in your recipes.