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Making homemade jello, custards, mousses, souffles etc can be tricky if you’re not used to working with gelatin. Interestingly, there are plenty of alternatives you can use in the kitchen which offer the same benefits as gelatin. Gelatin is mainly used to stabilise a dessert and to thicken it. It’s essentially a thickening agent which is flavourless but can help your dessert reach the right consistency.
However, plenty of basic ingredients can be used to replace gelatin. For instance, cornstarch! Did you know that this simple ingredient can be used to replace gelatin in even the most elaborate desserts? Here are a few ingredients which can easily substitute gelatin in desserts.
Agar-Agar
Agar-agar is one of the most popular substitutes for gelatin in desserts, especially among vegetarians and vegans. It is derived from seaweed and has a similar gelling effect to gelatin but is derived from plant sources, so it's suitable for those who avoid animal products. Agar-agar is available in powder, flakes, or bars and is often used in Asian desserts for its excellent gelling properties.
To use agar-agar as a gelatin substitute, dissolve it in hot liquid, then allow it to cool and set at room temperature or in the refrigerator. Keep in mind that agar-agar sets are firmer than gelatin, so adjust the quantity accordingly to achieve the desired texture in your desserts.
Pectin
Pectin is a natural carbohydrate found in fruits, particularly in their peels and seeds. It's commonly used as a gelling agent in jams and jellies and can also be used as a gelatin substitute in desserts. Pectin creates a soft gel when mixed with sugar and acid, making it ideal for fruit-based desserts like fruit jellies, custards, and puddings. To use pectin as a gelatin substitute, dissolve it in hot liquid allow it to cool and set in the refrigerator. Keep in mind that pectin may not work as well in recipes that require a firmer gel.
Arrowroot Powder
Arrowroot powder is a starch derived from the roots of the arrowroot plant and is commonly used as a thickening agent in cooking and baking. While it may not provide the same gelling properties as gelatin, arrowroot powder can be used to thicken and stabilize desserts like puddings, sauces, and fruit fillings. It's gluten-free and suitable for those with dietary restrictions or allergies.
To use arrowroot powder as a gelatin substitute, mix it with cold liquid to form a slurry, then add it to hot liquid and cook until thickened. Keep in mind that arrowroot powder may not set as firmly as gelatin, so adjust the quantity accordingly.
Guar Gum
Guar gum is a natural thickening agent derived from the guar bean and is commonly used in gluten-free baking and cooking. It's soluble in cold water and forms a gel-like consistency when hydrated, making it suitable for desserts like puddings, custards, and fruit fillings. Guar gum is also a good emulsifier and stabilizer, helping to prevent ice crystals in frozen desserts. To use guar gum as a gelatin substitute, dissolve it in cold liquid and allow it to hydrate before adding it to hot liquid. Use caution when measuring guar gum, as a small amount can go a long way in thickening desserts.
Cornstarch
Cornstarch, made from the endosperm of corn kernels, is a versatile thickening agent commonly used in cooking and baking. While it may not provide the same gelling properties as gelatin, cornstarch can be used to thicken and stabilize desserts like puddings, custards, and fruit fillings. It's gluten-free and suitable for those with dietary restrictions or allergies. To use cornstarch as a gelatin substitute, mix it with cold liquid to form a slurry, then add it to hot liquid and cook until thickened. Keep in mind that cornstarch may not set as firmly as gelatin, so adjust the quantity accordingly.
