Out of Gelatin, one case
Can you substitute cornstarch for gelatin?
4 options, ranked, with the exact amount
Use Cornstarch to thicken a pudding or filling
1 tbsp for every cup of gelatin
Not to set anything. Cornstarch thickens a liquid into a pudding you spoon; it does not form a gel that holds a shape, so it cannot make a jelly, panna cotta, marshmallow or gummy that unmolds or bounces. Where a soft set in the dish is enough, use 1 tablespoon of cornstarch per cup of liquid, mixed with 2 tablespoons of cold liquid first and boiled for a full minute. To set a liquid firm, use agar agar powder: 2 teaspoons per 7 g envelope of gelatin, boiled.
- Verdict —
- You'll taste it
- The tweak —
- Stir the cornstarch into 2 tbsp cold liquid per tablespoon, whisk it into the rest, and boil for a full minute, stirring.
- Best for —
- puddings and custards served in cups
- Pantry —
- Likely in your cupboard
One casethe full gelatin card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup gelatin | Verdict |
|---|---|---|---|
| 1 | Cornstarch to thicken a pudding or fillingpuddings and custards served in cups | 1 tbspYou'll taste it | You'll taste it |
| 2 | Agar agar powderjellies and molded desserts | 2 tsp per 7 g envelopeTweak it | Tweak it |
| 3 | Kappa carrageenandairy desserts such as panna cotta and flan | ½ tspYou'll taste it | You'll taste it |
| 4 | Pectinjam and fruit jellies | box amount per batchYou'll taste it | You'll taste it |
| Not a swap | Cornstarch to set a jelly, gummy or marshmallow | not a swapNot for this | Not for this |
Cornstarch to thicken a pudding or filling
opaque and creamy, where gelatin is clear and clean
A thickener, not a setting agent. Boiled in a liquid it makes it thick and creamy, and on cooling you get a soft pudding in the dish.
- Best for
- puddings and custards served in cups, pie fillings and fruit sauces, desserts you can serve in the dish they cooled in
- Prep
- Stir the cornstarch into 2 tbsp cold liquid per tablespoon, whisk it into the rest, and boil for a full minute, stirring.
- Suits
- vegan, vegetarian
- Where it fails
- Anything that is not cooked: cornstarch does nothing until it boils, so it cannot go into a no-bake filling, a mousse or whipped cream. A cornstarch-thickened dessert also turns watery after freezing.
The amount goes by the liquid, not by the gelatin. One 7 g envelope sets 2 cups, so those 2 cups take 2 tbsp of cornstarch.
Agar agar powder
neutral; the set is firmer and more brittle than gelatin, with no wobble
A gelling agent from seaweed, and the common substitute that sets a liquid firm enough to unmold.
- Best for
- jellies and molded desserts, panna cotta and vegan cheesecake, when the dessert has to hold a shape
- Prep
- Whisk the powder into the cold liquid, bring it to a full rolling boil for 1 to 2 minutes, then pour at once. Agar starts to set at room temperature.
- Suits
- vegan, vegetarian
- Where it fails
- Marshmallows and mousses, which need gelatin's stretch and its ability to hold air.
Kappa carrageenan
neutral; a firm, slightly brittle set
Another seaweed gelling agent. It sets best in milk and cream.
- Best for
- dairy desserts such as panna cotta and flan, vegan jellies
- Prep
- Whisk it into the cold liquid and heat to a simmer until it dissolves, then pour and chill.
- Suits
- vegan, vegetarian
- Where it fails
- Acidic fruit liquids, where the set is weak.
Pectin
a soft, jammy set
The gelling agent in jam. It sets fruit mixtures that have enough sugar and acid.
- Best for
- jam and fruit jellies, fruit pastes and pate de fruit
- Prep
- Follow the recipe on the pectin box. There is no gelatin-to-pectin conversion.
- Suits
- vegan, vegetarian
- Where it fails
- Dairy desserts and anything low in sugar, which pectin does not set.
Cornstarch to set a jelly, gummy or marshmallow
These depend on gelatin forming a clear, elastic gel that holds its shape when it is turned out or cut.
- Best for
- nothing in this case
- Suits
- vegan, vegetarian
- Where it fails
- Cornstarch gives a cloudy, soft pudding that slumps when unmolded and never turns bouncy or chewy. Adding more makes it pasty, not firm. Use agar for a jelly; gummies and marshmallows need a recipe written for a different setting agent.
Tips for substituting gelatin
4 tips- Slake it first: stir each tablespoon of cornstarch into 2 tbsp of cold liquid, then whisk that into the rest. Dry cornstarch added to hot liquid lumps.
- Boil for a full minute, stirring. Under-cooked cornstarch tastes chalky and thins back out as it cools.
- Add lemon juice or other acid after the mixture has thickened. Acid cooked with cornstarch weakens it.
- Plan to serve in the dish: cups, glasses or a pie shell. A cornstarch-thickened dessert is not for unmolding.
Questions
5 questionsWhat happens if I substitute cornstarch for unflavored gelatin?
In a cooked recipe, the mixture thickens when it boils and cools to a soft, opaque pudding instead of a clear gel. It will not unmold or slice cleanly. In a recipe that is not cooked, nothing happens: the cornstarch stays raw and gritty and the mixture stays liquid.
How much cornstarch equals one envelope of gelatin?
There is no true equivalent, because they do different jobs. One 7 g envelope of gelatin sets 2 cups of liquid. To thicken the same 2 cups to a spoonable pudding, use 2 tablespoons of cornstarch and boil it for a minute. To set it firm, use 2 teaspoons of agar agar powder.
Can I use cornstarch in place of gelatin in a no-bake cheesecake?
No. A no-bake filling is never boiled, so the cornstarch cannot thicken and stays gritty. Use agar agar dissolved in a boiled liquid, choose a no-bake recipe written without gelatin, or bake the cheesecake.
Can I use cornstarch in place of gelatin in panna cotta?
You get a cooked cream pudding, not panna cotta. At 1 tablespoon per cup it is soft and has to be served in the cup. For a panna cotta that unmolds without gelatin, use agar agar or kappa carrageenan.
Is cornstarch a vegetarian substitute for gelatin?
Cornstarch is plant-based, but it only thickens. The vegetarian and vegan substitute that sets is agar agar powder: 2 teaspoons per 7 g envelope of gelatin, boiled 1 to 2 minutes in the liquid.