As it is gluten-free, it is often used as a substitute for wheat flour (as is arrowroot powder below.).Its water-thickening ability is 8x that of cornstarch, for example! Usually sold as a white powder, it also has the benefit of being cheaper than agar agar.Also known as guaran, it is made from guar beans and can thicken as well as stabilise food.I'll leave it to you to make up your own minds! However, some people are calling for Irish moss to be banned as some scientists have claimed that it is inflammatory and bad for the digestive system, linking it to IBS and even colon cancer.Today it's used in commercial foods as a thickener or gelling agent, especially in vegan and vegetarian recipes.This is another seaweed extract- the red seaweed is native to the British Isles and has been used for hundreds of years.
However, there's been some concern over its safety as the powder has been linked to respiratory problems.Approved by the US FDA in the 1960s, it's now a popular food additive used for its thickening, emulsifying and stabilising properties.Made from fermenting a specific type of bacteria and sugar (doesn't sound too appetising, does it?), xanthan gum can be found in salad dressing AND wallpaper!.
It cooks quickly and doesn't thicken when reheated, so you need to work carefully (or prepare lots of extra ingredients in case you mess up the 1st time.) However, it may not work as well in savoury foods.
Pectin is a good alternative to agar agar when making sweet desserts, such as jellies. To understand more about the different types of pectin in the market, as well as the chemistry behind its gelling properties, click here. However, it is necessary to add it to other fruit spreads such as peach and strawberry. Some fruits naturally have a lot of pectin, such as cranberries and quince, so you don't have to add an external agent to help these jams set. Fibre-rich pectin is typically used to in jams and jellies. Available in liquid or powder form, pectin is what helps jams hold together and makes a good vegetarian substitute for agar agar when you need a thickener. Important: Do note that konnyaku is not 1 of the best substitutes for agar agar when you are serving the very young or old, as it presents a choking risk (and has thus been banned in some countries.). The jelly texture here is even bouncier and firmer than that of agar agar and I've quite a few konnyaku recipes on Greedygirlgourmet where I introduce this Japanese ingredient, so click the link if you want to find out more. This is another common gelling agent in Asian cuisine. Vegan and vegetarian agar agar substitutes include: Moreover, if you want a completely clear jelly, agar agar may not be the best option, as it produces a cloudy jelly. orange juice), you may want to use 1 of the agar agar substitutes below. weight loss foods (as it is rich in fibre and thus fills you up whilst keeping the calorie count low)Īgar agar does not gel well in acidic liquids so If you're working with citrus fruit (e.g. vegan cheese and pate ( Pate made from meat gets its gelatinous texture from the meat, so when making a vegan version, a vegan gelling agent such as agar agar is necessary to replicate the original mouthfeel.) desserts such as Panna Cotta, cheesecake, ice cream, mousse and puddings. thickening foods such as jam or sauces/ gravy. jellies (including savory ones like aspic). Silicone ice trays, or silicone baking moulds, make great containers to set jelly in, as they're heat-resistant and it's easy to pop the jellies out after!Īgar agar has a whole range of culinary applications, such as: When I lived in London, UK, I would pop over to the Chinese supermarkets in Chinatown to stock up on it. Outside of Asia, you may have to try the local Asian markets or a specialty store (such as health food stores.) It's also easy to find online. You can get agar agar in regular grocery stores in Asia. I've written quite extensively about agar agar in my no-sugar vegan jelly post, so I won't repeat myself here, but do click on the link if you want to find out more. Some people use it to make vegan cheese and jelly. Unfortunately, it is not quite as ubiquitous in the West though recently it has become more commonplace, especially in vegan cooking where it is used as a vegan gelatin substitute. does not require refrigeration.) It is also used in small amounts as a thickening agent in some jams. Agar agar can be used to make jellies in all sorts of shapes, such as this auspicious koi fish jelly for Chinese New Year.Ĭompared to jell-o made from gelatin, agar agar jelly has the benefit of being stable at room temperature (i.e.
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