What can I substitute for gelatine?
Running low on gelatine? Here are the best verified substitutes, including how to adjust your measurements.
About gelatine
Gelatine is a colourless, flavourless protein derived from collagen found in animal bones and connective tissue, available in powdered or leaf (sheet) form. It is used as a setting and thickening agent in desserts such as panna cotta, jellies, mousses, and cheesecakes. When dissolved in warm liquid and chilled, it forms a firm yet tender gel that melts on the tongue, giving a smooth, luxurious mouthfeel.
Best substitute
agar-agar
Agar-agar is a plant-based setting agent derived from red algae and is the closest functional substitute for gelatine, making it suitable for vegetarians and vegans. It sets firmer and more opaque than gelatine and does not melt at room temperature, so the texture will be slightly less silky.
Use ¾ tsp agar-agar powder for every 1 tsp gelatine powder — dissolve in cold liquid then bring to a boil to activate
jelliespanna cottamoussescheesecakesNot suitable for: melt-in-mouth textureNot suitable for: mirror glazes
Alternative
pectin
Pectin is a naturally occurring carbohydrate found in fruit skins and cores, commonly used as a gelling agent in jams and jellies. It requires sugar and an acidic environment to set properly and produces a softer, more spreadable gel than gelatine.
Use 2 tsp pectin powder for every 1 tsp gelatine powder — best in high-sugar, acidic applications
jamsjelliesfruit gelsNot suitable for: savoury dishesmousses
What is gelatine called in other countries?
| Country | Name |
|---|---|
| Australia | gelatine |
| Canada | gelatin |
| New Zealand | gelatine |
| United Kingdom | gelatine |
| United States | gelatin |
Common names for gelatine
leaf gelatinesheet gelatinepowdered gelatinegelatine powdergold leaf gelatinesilver leaf gelatine