Out of Agar agar, one case
Agar agar vs xanthan gum - substitutes and differences
7 options, ranked, with the exact amount
Use Gelatin
Same amount as the agar agar
Agar agar creates firm gels while xanthan gum only thickens. Use 1 teaspoon agar agar powder per cup for gelling, or ¼ teaspoon xanthan gum per cup for thickening. For agar agar substitutes, use gelatin (1:1) or pectin (1:1). For xanthan gum substitutes, use guar gum (2:1) or arrowroot (4:1).
- 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 | Guar gumice cream | 2 parts for every 1 partFor xanthan gum |
| 4 | Arrowroot powdersauces | 4 parts for every 1 partFor xanthan gum |
| 5 | Tapioca starchsauces | 4 parts for every 1 partFor xanthan gum |
| 6 | Carrageenandairy products | Same amount |
| 7 | Locust bean gumvegan ice cream | 2 parts for every 1 partFor xanthan gum |
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.
Guar gum
neutral taste · thick and smooth
Plant-based thickener derived from guar beans
- Best for
- ice cream, sauces, gluten-free baking, vegan products
Good for cold applications, doesn't need heat to activate.
Arrowroot powder
neutral taste · thick and smooth
Starch-based thickener with similar properties to xanthan gum
- Best for
- sauces, puddings, gluten-free baking, thickening
Creates clearer sauces than xanthan gum, 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.
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.
Locust bean gum
neutral taste · thick and smooth
Carob-derived thickener that works well in dairy alternatives
- Best for
- vegan ice cream, cheese sauces, dairy alternatives, desserts
Often combined with other gums for better texture.
How it behaves in this recipe
Agar agar and xanthan gum serve different purposes in cooking. Agar agar is a gelling agent that creates firm, sliceable textures, while xanthan gum is a thickener that makes liquids smoother and more stable. They cannot be directly substituted for each other due to their different properties.
Tips for substituting agar agar
10 tips- Agar agar creates firm, sliceable gels while xanthan gum only thickens liquids
- Use agar agar when you need sliceable textures (jellies, panna cotta, vegan cheese)
- Use xanthan gum when you need smooth thickening (sauces, dressings, smoothies)
- Agar agar needs to be boiled for 1-2 minutes to activate
- Xanthan gum dissolves in both hot and cold liquids without heating
- Agar agar sets at room temperature, xanthan gum thickens immediately
- Xanthan gum is very potent - start with small amounts and increase gradually
- Agar agar can be reheated and reset multiple times
- Xanthan gum provides stable thickening that doesn't break down with heat
- Both agar agar and xanthan gum 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 guar gum, arrowroot, or tapioca starch instead of xanthan gum
- Guar gum works well in cold applications and doesn't need heat to activate
- Arrowroot or tapioca starch provide similar thickening to xanthan gum
- For stable thickening that doesn't break down, xanthan gum is hard to beat
Questions
5 questionsWhat's the difference between agar agar and xanthan gum?
Agar agar is a gelling agent that creates firm, sliceable gels, while xanthan gum is a thickener that makes liquids thicker and smoother. Agar agar is used for jellies and desserts, while xanthan gum is used for sauces and dressings.
Can I use xanthan gum instead of agar agar?
No, xanthan gum cannot replace agar agar for gelling applications. Xanthan gum 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 xanthan gum?
Agar agar can provide some thickening, but it's not ideal for sauce thickening as it creates gels rather than smooth, pourable textures. For xanthan gum substitutes, use guar gum, arrowroot, or tapioca starch.
Why is xanthan gum so potent?
Xanthan gum is a very efficient thickener that can thicken liquids at very low concentrations. It's made through fermentation and creates a smooth, stable texture that doesn't break down with heat or time.
Can I make jelly with xanthan gum?
No, xanthan gum 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.