Out of Gelatin, one case
Can you substitute xanthan gum for gelatin?
4 options, ranked, with the exact amount
Use Xanthan gum to thicken or stabilize
¼ tsp for every 1 tsp of gelatin
Only where the gelatin is there to thicken or stabilize, not where it has to set. Xanthan gum thickens a liquid but never gels it, so it cannot make a jelly, panna cotta, marshmallow or gummy that holds a shape. To thicken or stabilize, use ¼ teaspoon of xanthan gum for each teaspoon of gelatin powder. To set a liquid, use agar agar powder: 2 teaspoons per 7 g envelope of gelatin, boiled.
- Verdict —
- You'll taste it
- The tweak —
- Mix it with the sugar or sprinkle it over the liquid while whisking or blending. Dumped in at once, it forms lumps that never dissolve.
- Best for —
- stabilizing whipped cream
One casethe full gelatin card
Every option, one card
Ranked| # | Substitute | Instead of 1 tsp gelatin | Verdict |
|---|---|---|---|
| 1 | Xanthan gum to thicken or stabilizestabilizing whipped cream | ¼ tspYou'll taste it | You'll taste it |
| 2 | Agar agar powderfruit jellies and jelly shots | 2 tsp per 7 g envelopeTweak it | Tweak it |
| 3 | Kappa carrageenandairy desserts such as panna cotta and flan | ½ tsp per cupYou'll taste it | You'll taste it |
| 4 | Pectinjam and fruit jelly | box amount per batchYou'll taste it | You'll taste it |
| Not a swap | Xanthan gum to set a jelly | not a swapNot for this | Not for this |
Xanthan gum to thicken or stabilize
none; too much gives a slick, slimy feel
A powder that thickens cold or hot liquid almost instantly and keeps mixtures from separating. It covers the jobs where gelatin adds body, and none of the jobs where gelatin sets.
- Best for
- stabilizing whipped cream, keeping ice cream and sorbet smooth, thickening sauces, smoothies and dressings
- Prep
- Mix it with the sugar or sprinkle it over the liquid while whisking or blending. Dumped in at once, it forms lumps that never dissolve.
- Suits
- vegan, gluten-free
- Where it fails
- Anything that has to hold its shape or be unmolded. A xanthan-thickened liquid stays a thick liquid.
No blooming and no heating are needed. Measure level: an extra ¼ tsp is the difference between thick and gluey.
Agar agar powder
none; the set is firm and brittle, not wobbly
A seaweed gelling agent, and the swap to use when the recipe needs to set. One 7 g envelope of gelatin is 2 ½ teaspoons and sets 2 cups of liquid; 2 teaspoons of agar powder does the same.
- Best for
- fruit jellies and jelly shots, panna cotta and set custards, vegan and vegetarian desserts
- Prep
- Whisk it into the cold liquid, bring to a full rolling boil for 1 to 2 minutes, then pour quickly. Agar sets at room temperature.
- Suits
- vegan, gluten-free
- Where it fails
- Marshmallows and whipped mousses, which need gelatin's stretch. It will not dissolve unless it boils.
Kappa carrageenan
none; the gel is firm and slightly brittle
Another seaweed gelling agent, sold online and in specialty stores. It sets firm, and it works best in milk and cream.
- Best for
- dairy desserts such as panna cotta and flan, vegan cheese, set puddings
- Prep
- Whisk into cold liquid, heat to a simmer until dissolved, then pour. It sets as it cools.
- Suits
- vegan, gluten-free
- Where it fails
- Acidic fruit jellies, where the set is weak.
Pectin
none; a soft, spreadable set
The gelling agent for jam and fruit jelly. It sets with sugar and acid, so it only works in sweet fruit mixtures, and there is no gelatin conversion for it.
- Best for
- jam and fruit jelly, fruit gummies and pate de fruit
- Prep
- Follow the recipe printed in the pectin box for the amount of fruit and sugar. Do not convert from the gelatin amount.
- Suits
- vegan, gluten-free
- Where it fails
- Dairy desserts, savory dishes and anything low in sugar, unless the box says low-sugar pectin.
Xanthan gum to set a jelly
Xanthan gum does not form a gel at any amount.
Adding more makes the liquid thicker and slimier, not firmer.
- Best for
- nothing that has to set: use agar agar
- Where it fails
- Jelly, panna cotta, no-bake cheesecake, marshmallows, gummies, aspic and mirror glaze. None of them will hold a shape.
Tips for substituting gelatin
5 tips- Decide first what the gelatin does in the recipe. If the dish is cut, unmolded or wobbles, the gelatin is setting it and xanthan gum will not work.
- Stabilized whipped cream: whisk 1/8 to ¼ tsp xanthan gum into the sugar, then whip with 1 cup of cold cream. It holds its shape longer in the fridge without gelatin.
- Sauces and smoothies: start with 1/8 tsp per cup of liquid, blend, wait a minute for it to thicken, then decide whether to add more.
- For a pudding that is spooned, not unmolded, 1 tbsp cornstarch stirred into 2 tbsp cold liquid and boiled thickens 1 cup. It will not set firm either.
- For a set dessert, switch to agar agar: 2 tsp powder per envelope of gelatin, boiled 1 to 2 minutes. Agar flakes are weaker than powder, so check the package.
Questions
4 questionsHow much xanthan gum equals 1 teaspoon of gelatin?
Use ¼ teaspoon of xanthan gum for 1 teaspoon of gelatin powder, and only in recipes where the gelatin thickens or stabilizes. For a full 7 g envelope, which is 2 ½ teaspoons, that is a slightly rounded ½ teaspoon. It will thicken the mixture but not set it.
Can I use xanthan gum to make jello or gummies?
No. Xanthan gum thickens without gelling, so the mixture never becomes firm enough to cut or unmold. Use agar agar powder for jelly, at 2 teaspoons per envelope of gelatin, boiled. Agar gummies are firm and short, not chewy like gelatin ones.
Can xanthan gum replace gelatin in no-bake cheesecake?
Not if the gelatin is what holds the slice up. Xanthan gum will make the filling thicker and less likely to weep, but it stays soft. Use agar agar, or choose a recipe that sets on cream cheese and whipped cream alone and chill it overnight.
Is xanthan gum vegetarian?
Yes. Xanthan gum is made by fermenting sugar with bacteria and contains no animal products, while gelatin is made from animal collagen. That is the usual reason for the swap, and it is why agar agar, also plant-based, is the better choice when the dish has to set.