Gelatin is in many foods, but it's not vegetarian-friendly. Here you can learn how to replace gelatin with plant-based alternatives!
You want to replace gelatin because you dread the idea of pork rinds and bones in a cake? I can well understand that.
Or you can no longer live with the idea of chewing on skin with every gummy bear? If you think about it, it's really difficult to reach for cake icing, wine gums and the like.
If you're committed to animal welfare and still don't want to miss out on delicious food, you should try gelatin substitutes. There are many plant-based alternatives you can use instead.
Many plant foods have amazing abilities when it comes to binding, thickening and gelling.
Today we want to show you what options are available and what you can use them for.
What is gelatin?
Gelatin is a protein obtained by hydrolysis of collagen. Its basis is the skin, connective tissue and bones of animals such as cows and pigs. Since there is no labeling requirement, it can be assumed that the basis for the gelatin comes from not very animal-friendly factory farming.
As soon as the collagen in the gelatin cools, it gives shape to foods such as gummy bears, candies, ice cream, cream desserts, but also baked goods.
Gelatin is tasteless and comes in the form of powder or sheets. Before use, it is dissolved in cold water and then heated. In the supermarket you can buy it either transparent or red.
The great advantage is that it is very easy to handle, has no taste and can be used flexibly in almost all dishes.
Where is gelatine contained?
You probably know gelatin from gummy bears or wine gums - and of course from cake icing. But chewy candies and marshmallows are also packed with it.
Pretty much any mousse, cake cream, pie cream and pastry cream is thickened and shaped with it.
But did you know that wine and juice contain processed pork rinds? Gelatine is used here to bind turbidity and make the drinks clear. For example, you can easily turn cloudy apple juice into clear juice.
Because gelatin is not included in the final product, but only serves to clarify it, it does not have to be listed on the ingredients list.
This is a good reason to drink natural and cloudy apple juice instead of going for the clear variety.
You will also find gelatine in aspic and sausages, as well as in mayonnaise. Gelatin is even added to cream cheese and cheese spreads to thicken their consistency.
And for those who like to eat light products, there's also a surprise: most reduced-fat fruit yogurts are not vegetarian. The gelatin replaces the reduced fat content and serves as compensation.
But gelatine can also be hidden in cosmetics - for example in the form of collagen for anti-wrinkle products. The animal product is also contained in some shower additives. But you can see here that it also works without: "Make your own shower jelly *with agar agar*.“
How to replace gelatin?
Replacing gelatin doesn't have to be difficult. In fact, you can easily and deliciously find alternatives that suit your needs.
Vegetable starches such as agar and guar gum, vegetable gums such as xanthan gum and locust bean gum, vegan proteins such as soy protein, or even fruits such as pectin can be satisfactory substitutes that match the texture of gelatin in recipes.
With so many tasty options, choosing the right one is just a matter of preference - you may have to experiment a bit to find what works best for you.
| Gelling agent | Dosage per 500 ml liquid |
|---|---|
| Leaf gelatin | 6 sheet |
| Ground gelatin | 1 packet |
| Agar-agar | 1 level tsp |
| Cornstarch* | about 30 g |
| Pectin | 7.5 g per 500 g of fruit |
The quantities are designed for desserts and sweet dishes. They help you to thicken cake creams, for example. If you want to make sauces or soups thicker, you must of course use much less.
The exact quantities are recorded on most packages.
However, it's often easier to look specifically for recipes that don't require gelatin - like this one, where we explain how you can also use without gelatin cherries thicken can.
With what can you replace gelatin?
If you're looking for a substitute for gelatin in your recipes, there are some great alternatives! We're going to introduce you to the most popular and well-known ones:
- Agar-agar
- Pectin
- Guar gum
- Cornstarch*
- Locust bean gum
- Sago
- Carrageenan
- Xanthan gum
- Aligant
- Arrowroot powder
Let's take a detailed look at the individual replacement options. We'll also tell you what to look out for and what the alternatives are suitable for.
Agar-agar
Agar-agar is the best known substitute for gelatin. It is a vegan alternative made from seaweed. It has similar properties to gelatin, but can be used to thicken jams, jellies, syrups and more.
Since the individual manufacturers have different gelling effects, a look at the packaging can help you. In order for agar-agar to develop its gelling ability, it must be brought to the boil and begins to thicken after a few minutes.
Agar agar's ability to gel without added sugar makes it the ideal choice for those who want to cut back on sugar.
For me, agar agar is the best alternative to gelatin when it comes to desserts like mousse, cake frosting, or cakes in general. Check it out here: "Vegan Gingerbread Panna Cotta“
Pectin
Do you regularly make your own jam and wonder why your apple or quince jam in particular always becomes so firm? It's because of the pectin.
This gelling agent is naturally present in some fruits. These include especially apples, lemons, black currants and quinces. It is optimal for making jams thicker. You can use pectin as a gelatin substitute, but also for jellies and ice cream. It also makes a good cake glaze.
In the food industry, people rely on the gelling power of pectin for vegan gummy bears and candy.
You can buy pure pectin online or in health food stores. But it's also in many ready-made mixtures for jelling sugar to make jam. If you're a jam fan, check it out here: "Grandma's secret recipe for peach jam“
Guar gum
You may know guar gum from low carb cooking? For example from our Low carb gnocchi. It is obtained from the seeds of the guar plant, which are then ground. It is often used in creamy ice cream.
Guar gum is a good gelatin substitute because it binds liquid, giving them a viscous consistency. That is why it is also used in small quantities in spreads or jams.
Small catch: sugar reduces the gelling effect!
Cornstarch
Cornstarch* is usually obtained from potatoes or corn. However, rice starch is also becoming increasingly common. It is ideal for binding patties or potato pancakes. It can also be used to make desserts firm - the best example of this is pudding.
To make vegan fruit jelly, you can use Cornstarch* replace gelatine easily and cheaply. A small spoonful of it in homemade stewed apples or apple sauce makes for a slightly firmer consistency.
Solve the Cornstarch* Dissolve it in cold water to prevent it from clumping and then stir it in. Boil it together with the food you want to bind.
Starch can be used to make mash and porridge thicker. But also soups or sauces. Look here: "Squick rhubarb porridge with strawberries and chia pudding“
Locust bean gum
The tasteless binder carob bean gum is made from the pods of the carob tree and is ideal for thickening salad dressings, sauces and creamy dishes.
Carob bean gum can be added to your favorite baked goods to give them an irresistibly light and fluffy texture.
Plus, this versatile ingredient is a great alternative to flour, starch or egg yolk when making mayo or sauces. If you use carob bean gum instead of agar agar, you don't even need to cook it - just add it as is!
Sago
Have you ever heard of sago? When our grandparents were young, this vegan binding agent was widely used. They liked to use it to bind fruit porridge or stew. Sago is a starch-based binder that comes in the form of granules.
It swells threefold in hot liquid and develops its binding effect when cooled. Anyone who has experimented with sago knows that it acquires a mushy consistency when cooked for too long. When cooked for a short time, it retains its spherical shape. This puts a smile on the faces of children in particular when they eat it.
Carrageenan
Carrageenan is another good choice if you want to replace gelatin. It is derived from red algae and can be used for many dishes.
In industry, red algae is used to make vegan wine or to thicken baby food. But you can also find it in (vegan) ice cream, jams and desserts.
Carrageenan can not be bought in the classic supermarket. It is rather atypical in your own kitchen and therefore mostly only available online. I have not tried it myself yet.
Xanthan gum
If you are looking for a suitable alternative to gelatin, xanthan gum is your optimal choice. This carbohydrate is obtained from a special bacterial culture and offers remarkable application potential as an emulsifier and binder.
For example, xanthan gum can be used for jellies, puddings, desserts, sauces, soups and dressings.
If you want to replace gelatin with xanthan gum, you have the advantage that it is very economical. You only need small amounts to notice the effect. In addition, the binder is tasteless, colorless and odorless.
Aligant
For those looking for an alternative to gelatin, alginate is a great substitute. Alginate is usually derived from dried and powdered brown algae, which is little different from the original version of gelatin. This makes it the perfect gelling agent for many applications.
For example, it is used as a binder for sauces and soups. It is also used in all kinds of desserts.
Arrowroot powder
Finally, arrowroot powder is an excellent alternative to gelatin, as it effectively binds the ingredients together. In industry, it is popular for thickening sauces and soups. But it can also be used very well in jellies and frostings.
The roots of arrowroot consist of about 23 % starch and after washing are freed from their skin. After drying, they are ground pulp. What remains is a fine powder of starch, which is tasteless.
Our conclusion
When I want to replace gelatin, I turn to agar-agar for baking. It behaves quite similarly to gelatin and is neutral in taste. Small catch: it costs more, but for that you can be sure you're not eating pork rind. It's worth it to me.
Depending on the intended use, starches or pectin can also be a very good choice to replace gelatin.
Have fun cooking and baking!
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