Out of Thickener, one case
Agar agar as thickener substitute
7 options, ranked, with the exact amount
Use Cornstarch
Twice the amount of thickener
The best substitutes for agar agar as a thickener are cornstarch (2:1), arrowroot powder (2:1), xanthan gum (¼:1), or guar gum (½:1). Choose based on your dietary needs and the type of thickening required.
- Best for —
- sauces
One casethe full agar agar card
Every option, one card
Ranked| # | Substitute | Instead of thickener |
|---|---|---|
| 1 | Cornstarchsauces | 2 × the amount |
| 2 | Arrowroot powdersauces | 2 × the amount |
| 3 | Tapioca starchfruit pies | 2 × the amount |
| 4 | Xanthan gumsauces | ¼ × the amount |
| 5 | Guar gumice cream | ½ × the amount |
| 6 | Potato starchsauces | 2 × the amount |
| 7 | Rice floursauces | 2 × the amount |
Cornstarch
neutral taste · thick and smooth
Starch-based thickener with excellent thickening properties
- Best for
- sauces, gravies, puddings, pie fillings, soups
Most common thickener, creates smooth, glossy textures.
Arrowroot powder
neutral taste · thick and clear
Starch-based thickener that creates clear, glossy sauces
- Best for
- sauces, gravies, puddings, gluten-free baking, clear soups
Creates clearer sauces than cornstarch, good for gluten-free recipes.
Tapioca starch
neutral taste · thick and glossy
Starch-based thickener that creates glossy, clear textures
- Best for
- fruit pies, tarts, sauces, puddings, gluten-free baking
Creates glossy, professional-looking textures, excellent for fruit fillings.
Xanthan gum
neutral taste · thick and smooth
Fermentation-derived thickener, very potent and stable
- Best for
- sauces, dressings, smoothies, gluten-free baking, ice cream
Use sparingly as it's very potent, provides stable thickening.
Guar gum
neutral taste · thick and smooth
Plant-based thickener derived from guar beans
- Best for
- ice cream, sauces, gluten-free baking, vegan products, dressings
Good for cold applications, doesn't need heat to activate.
Potato starch
neutral taste · thick and smooth
Starch-based thickener with good heat stability
- Best for
- sauces, soups, gravies, high-temperature cooking, thickening
Good for high-temperature cooking, doesn't break down easily.
Rice flour
neutral taste · thick and smooth
Flour-based thickener, good for gluten-free applications
- Best for
- sauces, soups, gluten-free baking, thickening, gravies
Good for gluten-free recipes, creates smooth textures.
How it behaves in this recipe
When using agar agar as a thickener rather than a gelling agent, you can replace it with other thickeners that provide similar viscosity without creating firm gels. The choice depends on the specific application and dietary requirements.
Tips for substituting thickener
10 tips- Cornstarch is the most versatile thickener and works in most applications
- Arrowroot powder creates clearer, more transparent sauces than cornstarch
- Tapioca starch is excellent for fruit pies and creates glossy textures
- Xanthan gum is very potent - start with small amounts and increase gradually
- Guar gum works well in cold applications and doesn't need heat to activate
- Potato starch is good for high-temperature cooking and doesn't break down easily
- Always mix starches with cold liquid before adding to hot liquids
- Xanthan gum provides stable thickening that doesn't break down with heat or time
- For gluten-free baking, arrowroot powder or tapioca starch work best
- All thickeners are flavorless and won't affect the taste of your dishes
Notes on thickener
- For general thickening, cornstarch is the most versatile choice
- For clear sauces, arrowroot powder or tapioca starch work better
- For gluten-free recipes, arrowroot powder or tapioca starch are ideal
- For stable thickening, xanthan gum is hard to beat
- For cold applications, guar gum works well without heat
Questions
5 questionsWhat's the best substitute for agar agar as a thickener?
Cornstarch is the best general substitute for agar agar as a thickener. It's versatile, easy to use, and creates smooth, glossy textures. For clearer sauces, use arrowroot powder instead.
Can I use cornstarch instead of agar agar for thickening?
Yes, cornstarch can replace agar agar for thickening applications. Use twice as much cornstarch as agar agar (2:1 ratio). However, cornstarch only thickens and doesn't create firm gels like agar agar.
Why is arrowroot powder better than cornstarch for some recipes?
Arrowroot powder 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 use xanthan gum instead of agar agar for thickening?
Yes, xanthan gum can replace agar agar for thickening, but use much less (¼ the amount). Xanthan gum is very potent and provides stable thickening that doesn't break down with heat or time.
What's the difference between thickening and gelling?
Thickening makes liquids thicker and more viscous, while gelling creates firm, sliceable textures. Agar agar can do both, while most thickeners like cornstarch only provide thickening without creating firm gels.