Are you looking for a gelatin substitute for your dessert and baking recipes? These substitutes will definitely come in handy. It doesn't matter if you are simply looking to experiment or don't have any gelatin left in your pantry.
Before we begin with the gelatin substitutes, let's better understand what exactly gelatin is in order to understand exactly what it does to different recipes. Gelatin is essentially a colorless, flavorless, and clear protein that is commonly used all over the world. It is mainly used as a thickener in many dishes and as an agent to give gel-like texture to certain recipes.
When it comes to baking, marshmallows, broths, and gummy candies are common foods where gelatin is used extensively. Gelatin comes in different varieties; some of them are derived from pigs and some from cows. There is also gelatin obtained by fish in the form of a by-product.
So, now that you know what exactly gelatin is, let's get started with its substitutes that you can use in desserts.
Gelatin, being an animal skin derivative, has many reasons to be substituted. From dietary preferences and religious rules to health issues and ethical restrictions, many people find gelatin not suitable. As gelatin is derived from animals, many Muslims and Jews avoid it as it falls under the category of non-halal and non-kosher food items. Besides, sometimes bakers need to replace them with alternatives that ensure firmer, heat-stable textures in desserts.
While several other substitutes are available to replace gelatin in desserts, agar agar is often considered the best alternative. Being a plant-based vegetarian gelatin substitute derived from red seaweed, this is an extremely strong substitute for gelatin. One typically needs just one-third of agar agar to replace one whole part of gelatin. For activation, agar agar needs to be boiled in liquid for 3-5 minutes before using in the dessert recipe. This one is an excellent choice for jellies and other fruit-based desserts.
Pectin is a fiber found in the cell walls of a variety of fruits. When heated and combined with acids and sugars, pectin creates a thick gel-like substance. It's a popular and widely available ingredient in store-bought jellies and jams. Commercial pectin is available as powder or flakes and is typically derived from apples and citrus fruits. It's also utilized as a thickener, gelling agent, and stabilizer in dessert spreads like jams, jellies, and compotes.
Cornstarch is one such substitute that acts as a thickener instead of a proper gelling agent. This one is found more suitable for desserts like puddings, custards, and sauces, as it creates a dense velvety texture. Ideally, two tablespoons of cornstarch are used to replace 1 tablespoon of gelatin. While using cornstarch, make sure a slurry is made by dissolving it in a cold liquid. This prevents lump formation.
Another great alternative for gelatin is kudzu. If you have never heard of it, then we don't blame you. Kudzu are small white chunks resembling pebbles of chalk, and they don't have any flavor. The best part is that it dissolves in an instant in water, but don't heat it too much for long as it can lose its activation.
Kudzu is used to make many traditional Japanese sweets and desserts, along with puddings, to thicken custard fillings, and mochi.
A vegan jelly is a complete product rather than just an ingredient, unlike the other alternatives on the list. It is composed of vegetable gum, citric acid, calcium phosphate, potassium citrate, and tapioca dextrin. It is sold directly as a vegan substitute for gelatin, as it tries to replicate the functions of gelatin that are present in the store. Vegan jel and gelatin can be used interchangeably in most recipes. Simply add the powder to boiling water, and then later add it to the dessert you are making. Vegan jel is generally used to make jello, marshmallows, and other jello-based desserts.
Another great substitute for gelatin for your desserts is xantham gum. It is a common ingredient that is incorporated into gluten-free baked goods in order to give those goods some texture. Although gelatin is a gelling agent and xanthan gum is a thickening agent, xanthan gum is a chemically obtained product in the lab, and you will always find xantham gum being sold in the form of a fine powder.
You will simply need to add or blend the xanthan gum in the liquid and then mix it. You also use a blender to mix it properly, but whisking would do just fine as well. It is commonly used in gluten-free cookies, muffins, breads, and other baked items, along with ice cream and syrups.
Guar gum is another plant-based strong substitute that does the job of thickening and stabilizing. While gelatin creates a firm texture, guar gum makes the dessert more viscous in nature. One can replace gelatin by using nearly one-sixth the amount of guar gum
| Gelatin Substitute | Usage Ratio |
|---|---|
| Agar Agar | 1 teaspoon of agar powder for 1 tablespoon of gelatin |
| Guar Gum | ⅙ th tablespoon of guar gum for 1 tablespoon of gelatin |
| Cornstarch | 2 tablespoons of cornstarch for 1 tablespoon of gelatin |
| Kudzu | 1 tablespoon of Kudzu for 1 tablespoon of gelatin |
| Xanthan Gum | 1 part of Xanthan gum for 2 parts of gelatin |