How to Use Gelatin as a Thickener (Ratios + Tips)
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Updated February 16, 2026
Quick Answer: Use about 1 teaspoon powdered gelatin per cup of liquid for a lightly thickened texture. Increase slightly for firmer results.
Homemade Food Thickeners: The No-Fail Guide to Silky Sauces, Glossy Gels & Creamy Desserts
A quick answer is that each type has its own characteristics. Cornstarch is good for instant glossy thickening in hot sauces and soups. Gelatin is good for creating elastic gels that melt in the mouth (such as custards, panna cotta, marshmallows). Agar agar is the vegan substitute that sets strong gels and even fluid gels. It is heat stable. Xanthan gum is good for non-heat thickening.
Choose your thickener based on the desired consistency (smooth vs. gelled), serving temperature, and nutritional requirements. Then, utilize the following guides and quick ratios to produce professional-grade results, and check the fixes for a lumpy sauce or weeping gel if that happens.
What You Will Learn
- When to use gelatin, agar, cornstarch, or xanthan solutions as a medium
- Trustworthy starter sets and activation practices
- How to Prevent Lumps, Weeping, Cloudiness, and Rubberiness
- Vegetarian alternatives to gelatin-based desserts
- How to make stable emulsions (dressings, sauces) with xanthan
- Food safety notes (hydration temperatures, reheating, storage)
Quick-Start Ratios (Baseline)
Always do a small test. Composition (fat, acid, salt) affects performance.
- Cornstarch Slurry: Mix 1 Tbsp (8g) of cornstarch with 1 cup (240ml) liquid. Whisk into cold liquid and simmer 30 to 60sec.
-
Gelatin (powder): 0.5–0.7% (soft set), 1.0–1.5% (firm). Bloom in cold water (approximately 5 times the
- Agar-agar: 0.6-1.0% w/v. Dissolve in cold water, boil for 1-2 minutes, and cool. Heat-stable set.
- Xanthan gum: 0.1-0.3% for dressing/sauce thickness; 0.4-0.6% for
Cornstarch
Recommended For: Rapid, shimmering thickening of hot sauces, gravies, fruit fillings. Lack of freeze-thaw stability and tendency to thin when heated.
- How to: Whisk cornstarch and cold liquid to make a slurry. Then add slurry to hot pan and simmer.
- Watch-outs: high acidity or sugar can inhibit thickening; don’t overcook (starch breakdown).
Gelatin
Best for: soft to firm gelled desserts (panna cotta, bavarois), aspics, marshmallows. Reversible gel that melts near body temp—luxurious mouthfeel.
- Bloom: sprinkle gelatin over cold water (≈5× weight); rest 5–10 min.
- Melt: warm gently (50–60°C) until dissolved; don’t boil.
- Set: cool and refrigerate 2–4 h (or overnight) to fully set.
Dietary: not vegan. For vegan gels, see agar agar.
Agar Agar (Vegan “Gelatin”)
Recommended uses: firm sliceable vegan gels, fruit terrines, glazes; also, liquid gels when mixed after setting. Resists room temperature heating (will not melt).
- Hydration: disperse in liquid, bring to a full boil 1-2 minutes.
- Set: Takes to set around 35-40\circC; Complete set in minutes when cooled.
- Texture: more brittle than gelatin; adjust % or blend to soften texture.
To learn more about Agar Agar.
Xanthan Gum
Typical uses: cold-thickened sauces, sauces, and emulsions; adds body at extremely low usage levels; synergistic with other gums.
- Hydration: high shear is beneficial (in a blender). Dry blending with sugar/salt to avoid lumping
- Does not need heat: Functional in broad ranges of pH/salts. Can be reheated.
- Mouthfeel: Overuse of more than 0.5% may give a Deep Dive: Using Xanthan Gum in Your Recipes
Closer examination: Xanthan gum
Comparison Tables
At-a-Glance Uses
| Thickener | Best For | Activation | Starter Ratio | Dietary |
|---|---|---|---|---|
| Cornstarch | Hot sauces, gravies, fruit fillings | Slurry; simmer briefly | 1 Tbsp / cup (≈0.8–1.0%) | Gluten-free, vegan |
| Gelatin | Gelled desserts, aspics | Bloom cold; melt 50–60°C | 0.5–1.5% (soft→firm) | Not vegan |
| Agar agar | Firm vegan gels, glazes, fluid gels | Boil 1–2 min to hydrate | 0.6–1.0% | Vegan |
| Xanthan gum | Cold-thickened dressings, sauces | High shear; no heat | 0.1–0.3% (body); 0.4–0.6% (nappe) | Vegan, gluten-free |
Common Failure Modes & Fixes
| Issue | Likely Cause | Fix |
|---|---|---|
| Lumps (any) | Added directly to hot liquid | Make slurry (starch) or dry-blend (xanthan); disperse cold, then heat if needed |
| Cornstarch thin after simmer | Overcooking/acid/sugar | Shorter cook; add near end; consider arrowroot for acidic fruit sauces |
| Gelatin not setting | Not bloomed; overheated; enzymes (fresh pineapple/kiwi) | Bloom properly; don’t boil; use canned fruit or briefly heat enzymes |
| Agar gritty or weak | Didn’t boil to hydrate | Vigorous boil 1–2 min; correct dosage |
| Xanthan slimy | Overdosed | Start 0.15% and titrate; combine with oil for better mouthfeel |
Technique Tips & Troubleshooting
- Measure precisely: a small percent difference is significant (use a gram scale).
- Disperse cold: Starches require slurry; agar and xanthan gum benefit from pre-dispersion.
- Heat properly: cornstarch should simmer; agar should boil; gelatin should not boil.
- Acids & alcohol: Add near the end for starches/gelatin to avoid thinning or non-sets.
- Storage: Gels made from gelatin will become soft if stored at warmer temperatures. Gels made from agar can be kept at room temperature.
Summary
For hot, glossy sauces, cornstarch is the logical choice. To create melt-in-the mouth gels, gelatin is your best bet. Alternatively, for vegan gels that can be heat-stable too, go for agar. To create dressings that liquefy at cold temperatures or for creating an emulsion for commercial manufacturing, xanthan gum is your best bet. Bookmark these tables for now,
Updated: Jan 20, 2026 • See also: Hydrocolloid Reference Library
FAQ
What is the best gravy thickener?
Cornstarch for fast and shining effects. Mix into a slurry and simmer briefly.
Can a panna cotta be vegan?
Yes, use agar agar instead of gelatin (about 0.7-0.9%). Heat the agar to
Why won’t my gelatin set?
Usually under-blooming, overheating, or fresh fruit enzymes (pineapple, kiwi) degrading gelatin. Use canned fruit or heat the puree briefly.
How do I avoid xanthan clumps?
Dry blend sugar/salt, and then high shear blend into the beverage. No heating is necessary.
Is agar better than gelatin?
According to equal percentages, agar is firmer, heat-stable at ordinary room temperature, and has a brittle texture compared with gelatin.
Can cornstarch be used as a thickener in acidic
Yes, but the acid/sugar lowers the viscosity; add toward the end or use arrowroot.
What ratios should I start with?
Cornstarch 1 Tbsp/cup; Gelatin 0.5-1.5
Can sauces that have been thickened with starches be frozen?
Not ideal, freeze/thaw can weep/thin. Agar gels are more heat-stable than regular gels. Sauces thickened with xanthan can freeze better
Does xanthan have flavor?
Objective, but can be too much. Start with small amounts.
How do you safely reheat gel products?
The gelatin gel will melt easily when warmed, but this will not be a problem with agar gel. Reheat desserts made of gelatin gently without boiling.
|
About the Author Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools. — Ed |
Related Posts
Hydrocolloid Substitution Table: Replacing Xanthan, Guar, Agar & More
Agar Agar vs Gelatin Conversion Table: Strength, Texture & Heat Differences
Xanthan Gum Conversion Table: Exact Ratios for Sauces, Baking & Drinks
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4 comments
Chef Edmund
Certainly! You can make a delicious, thick vanilla pudding using almond milk, gelatin, and an additional thickener like cornstarch or arrowroot powder. Here’s a recipe that fits your requirements—no sugar, no carrageenan, and uses almond milk.
Thick Vanilla Pudding with Almond Milk and Gelatin
Ingredients:
2 cups unsweetened almond milk
1 packet (about 2 1/2 teaspoons) unflavored gelatin powder
3 tablespoons cornstarch (or arrowroot powder for a grain-free option)
1/4 cup sugar substitute (e.g., stevia, erythritol, monk fruit sweetener)—adjust to taste
1 teaspoon pure vanilla extract
A pinch of salt
Instructions:
Bloom the Gelatin:
In a small bowl, sprinkle the gelatin over 1/4 cup of cold almond milk.
Let it sit for about 5 minutes to allow the gelatin to bloom.
Prepare the Thickener Slurry:
In another small bowl, whisk together the cornstarch (or arrowroot powder) with 1/4 cup of almond milk until smooth.
This slurry prevents lumps from forming in your pudding.
Heat the Almond Milk:
In a medium saucepan, combine the remaining 1 1/2 cups of almond milk, your chosen sugar substitute, and a pinch of salt.
Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
Add the Gelatin:
Add the bloomed gelatin mixture to the warm almond milk.
Stir continuously until the gelatin is fully dissolved.
Thicken the Pudding:
Slowly pour the cornstarch (or arrowroot) slurry into the saucepan while whisking constantly.
Continue to cook over medium heat, stirring constantly to prevent sticking.
Cook until the mixture starts to thicken and bubble slightly—about 5-7 minutes.
Add Vanilla Extract:
Remove the saucepan from the heat.
Stir in the vanilla extract until well combined.
Cool and Set:
Pour the pudding into individual serving dishes or a large bowl.
Let it cool at room temperature for about 15 minutes.
Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2-3 hours or until fully set.
Optional Toppings:
Fresh berries
Chopped nuts (e.g., almonds, pistachios)
A sprinkle of cinnamon or nutmeg
Notes and Tips:
Sweetener Adjustments:
The sweetness level can vary depending on the sugar substitute you use. Start with 1/4 cup and adjust to taste.
Natural sweeteners like stevia or monk fruit are much sweeter than sugar, so you may need less.
Thickener Options:
Arrowroot powder is a great alternative to cornstarch and works well with acidic ingredients like almond milk.
Tapioca starch can also be used in the same quantity for a slightly different texture.
Avoiding Lumps:
Whisk the mixture constantly when adding thickeners to prevent lumps.
Strain the pudding through a fine-mesh sieve before cooling if you notice any lumps.
Gelatin Tips:
Do not boil the pudding after adding gelatin, as high heat can deactivate its setting properties.
For a firmer pudding, you can increase the gelatin by 1/2 teaspoon.
Flavor Variations:
Add a 1/2 teaspoon of almond extract for an almond-vanilla flavor.
Mix in unsweetened cocoa powder for a chocolate version.
Consistency Adjustments:
If the pudding is too thick after setting, whisk in a little almond milk until you reach the desired consistency.
If it’s too thin, next time increase the cornstarch or gelatin slightly.
Alternative Thickening Agents:
Agar-Agar Powder:
A vegetarian alternative to gelatin derived from seaweed.
Use 1 teaspoon of agar-agar powder in place of gelatin.
Agar-agar sets more firmly and at room temperature.
Guar Gum or Xanthan Gum:
Powerful thickeners—use sparingly.
Start with 1/8 teaspoon and blend thoroughly to avoid clumping.
Making It Extra Creamy:
Add Coconut Cream:
For a richer texture, replace 1/2 cup of almond milk with coconut cream.
This adds creaminess without dairy or sugar.
Use Cashew Milk:
Cashew milk is creamier than almond milk and can enhance the pudding’s texture.
Serving Suggestions:
Parfaits:
Layer the pudding with sugar-free granola and fresh berries for a delightful parfait.
Fruit Compote:
Top with a homemade compote made from simmering berries with a bit of water and sweetener.
Enjoy your homemade, thick, and creamy vanilla pudding that’s both delicious and fits your dietary preferences!
evelyn bhumgara
I want to make a thick vanilla pudding, using gelatin with any other thickener , with almond milk ,no sugar, no carrageenan. Any suggestions?
Chef Edmund
Dear Terri,
Thank you for your question.
Freezing the raspberry puree thickened with cornstarch and gelatin should generally be fine for creating your dessert ahead. Here are some considerations:
Texture: Cornstarch can sometimes become slightly grainy after freezing and thawing, but gelatin helps stabilize the texture, so your puree should hold up well.
Thawing: When you thaw the torte, do it slowly in the refrigerator to minimize any potential separation or textural changes in the puree.
Assembly: Ensure the puree layer is well-set before freezing the entire dessert to maintain its structure.
Taste: Freezing can slightly dull the flavor of fruits, so you might want to taste the puree before using it to ensure it has the desired intensity.
By taking these steps, you should be able to successfully freeze your raspberry almond torte and enjoy it later with minimal quality loss.
Warm regards,
Chef Edmund
Terri Engfer
I am making a raspberry almond tort.
I have a fresh raspberry puree that I have thickened with cornstarch and gelatin. It will he layered between almond cake and Eduardian Cream.
Will the puree hold up to freezing so I can create the dessert ahead? Thank you.