Substitute Agar-agar powder for Gelatin

What gelatin does in a recipe: Animal-protein gelling agent: jellies, mousses, gummy textures.

per 1 Tbsp (1 packet) gelatin

US1 tsp agar powder, simmered 2 min to activate (sets firmer at room temp)

Metric2 g

Specialty⚠ Not for bakingVeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Safety: Agar must be boiled to activate, and textures are firmer and more brittle. For soft set desserts use 3/4 tsp per Tbsp gelatin.

Agar is a seaweed polysaccharide — it must boil to activate.

What changes: Firmer, more brittle set; doesn't melt warm

Best for: Vegan gelling

Common questions

What is the ratio for substituting Agar-agar powder for Gelatin?: per 1 Tbsp (1 packet) gelatin — US: 1 tsp agar powder, simmered 2 min to activate (sets firmer at room temp). Metric: 2 g.
Why does Agar-agar powder work as a Gelatin substitute?: Agar is a seaweed polysaccharide — it must boil to activate.
What changes when you use Agar-agar powder instead of Gelatin?: Firmer, more brittle set; doesn't melt warm

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