Agar Agar vs Xanthan Gum - Substitutes and Differences
Learn the differences between agar agar and xanthan gum, and discover the best substitutes for each. Understand when to use agar agar vs xanthan gum in your recipes.
Quick Answer
Agar agar creates firm gels while xanthan gum only thickens. Use 1 teaspoon agar agar powder per cup for gelling, or 1/4 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 Substitutes
Gelatin
1:1 for agar agarAnimal-based gelling agent with identical properties to agar agar
Best for:
Not suitable for vegans, but provides identical gelling to agar agar
Pectin
1:1 for agar agarPlant-based gelling agent, good for fruit-based recipes
Best for:
Works best with acidic ingredients and sugar
Guar Gum
2:1 for xanthan gumPlant-based thickener derived from guar beans
Best for:
Good for cold applications, doesn't need heat to activate
Arrowroot Powder
4:1 for xanthan gumStarch-based thickener with similar properties to xanthan gum
Best for:
Creates clearer sauces than xanthan gum, good for gluten-free recipes
Tapioca Starch
4:1 for xanthan gumStarch-based thickener with similar thickening properties
Best for:
Creates glossy, clear sauces, good for fruit fillings
Carrageenan
1:1 for agar agarSeaweed-derived gelling agent with similar properties to agar agar
Best for:
Excellent vegan alternative with similar gelling properties
Locust Bean Gum
2:1 for xanthan gumCarob-derived thickener that works well in dairy alternatives
Best for:
Often combined with other gums for better texture
Cooking 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
Frequently Asked Questions
What'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.
Summary
Learn the differences between agar agar and xanthan gum, and discover the best substitutes for each. Understand when to use agar agar vs xanthan gum in your recipes.