Gelatin vs Cornstarch
A side-by-side guide to substituting Cornstarch for Gelatin (or vice versa).
Use 2.0 tbsp of Cornstarch for every 1 tbsp of Gelatin.
Side-by-side
Cornstarch
Conversion: Use 2.0× as much (2.0 tbsp per 1 tbsp)
Tags: vegangluten-free
Notes: Use 2 tbsp per 1 cup liquid; creates opaque rather than clear gels. Best for fruit desserts and puddings.
Read the full guide: Cornstarch
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Open calculator →When to use Cornstarch instead of Gelatin
Use 2 tbsp per 1 cup liquid; creates opaque rather than clear gels. Best for fruit desserts and puddings. The conversion is use 2.0× as much (2.0 tbsp per 1 tbsp).
Common questions
Yes — Use 2 tbsp per 1 cup liquid; creates opaque rather than clear gels. Best for fruit desserts and puddings. Ratio: Use 2.0× as much (2.0 tbsp per 1 tbsp).
Use 2.0× as much (2.0 tbsp per 1 tbsp). For other quantities, use the SubSwap calculator.
They are similar in most uses, but Use 2 tbsp per 1 cup liquid; creates opaque rather than clear gels..
Cornstarch is one of the options SubSwap lists for Gelatin. The 'best' choice depends on your recipe — see the full list of Gelatin substitutes.
Looking for more Gelatin substitutes beyond Cornstarch?
See all Gelatin swaps →