How to Convert Gelatin Sheets to Powder

Growing up in the US, I learned to make most candy recipes with powdered gelatin. But when I moved abroad to attend pastry school, I became accustomed to working with leaf gelatin, which is much more popular, and more readily accessible, in the UK and Europe.

Because I’m well-versed in using both types of gelatin, I decided to write up this guide on how to convert gelatin sheets to powder. Perhaps you have a recipe you want to make which requires sheets of gelatin, but you only have powder on hand. Or maybe you have plenty of powdered gelatin, and no idea how to make a recipe which calls for leaves. Or maybe you weren’t aware that gelatin comes in more than one form, or are not even sure what it does! But if you’ve ever eaten a marshmallow, enjoyed a dish of panna cotta, or had one too many Jell-O shots at a party, you’re already familiar with a setting agent known as gelatin (sometimes spelled gelatine), whether you know it or not.

What is Gelatine (Gelatin)?

Gelatin (or gelatine) is a colorless, odorless, and unflavored ingredient used in professional pastry and confectionery kitchens, as well as by many home cooks. It represents a key component in mirror glazes, mousses, jelly candies, flans, panna cottas, marshmallows, and other soft-set candies and desserts.

Gelatine comes from animal collagen, most commonly from fish, pigs, and cows. It comes in several forms. The two you’ll commonly see in recipes are sheets (or leaves) or dehydrated powder. Both require soaking prior to use. After soaking, the substance forms a gel (or “mass”) which acts as a setting agent.

Learning to Use Gelatin Leaves (or Sheets)

Growing up in Pennsylvania, grocery stores only sold powdered gelatin. Packaged in little individual sachets, we’d buy it to make “Knox blox” or Jello molds. But beyond weird jiggly desserts (and in college, Jello shots), nobody seemed to bake with gelatin, or really have much use for it at all.

When I moved to London to attend pastry school at Le Cordon Bleu, I learned about leaf gelatine (a.k.a. gelatine sheets) for the first time. Leaves serve the same purpose as the powdered variety, but they come in different strengths. (Gelatin strengths are also known as “bloom”). I find the leaves easier to transport in my pastry kit, and much easier to use. They’re also less messy.

In the UK, Europe, and other parts of the world, home baking brands like Dr. Oetker produce leaves which are readily available in the baking aisle of most supermarkets. In the US, leaves or sheets are typically only available via Amazon or a bakery supply company. The leaves also cost more, as they aren’t widely used in American home kitchens. In fact, even large quantities of powdered gelatine aren’t readily available in the US without placing a special order. If you plan to use it often, or are working in large batches. It’s much more economical to order a large tub.

These days, I tend to prefer leaves for most of my bakes, especially for mousses and mirror glazes for entremets. However, when I make marshmallows I do like to use powder. For one thing, it’s cheaper. (Which is nice because a pan of marshmallows requires a large quantity—about 20 grams or 2 tablespoons of powder, which is equivalent to 8 sheets of leaf gelatine for a small square pan!) I also make lots of marshmallows, so I go through my supply at a rapid pace!

Types of Gelatine

There are two types of gelatine: leaves (sometimes referred to as sheets) and powder. Powder tends to be the default for home bakers in the United States, while leaves are the standard in other parts of the world. Both types function in the same way, and both require soaking in water prior to use.

How to Use Leaf Gelatin

First, measure out the amount of gelatine needed for your recipe. Recipes often list a number of sheets, or sometimes include a weight in grams. In the marshmallow recipe below, for example, eight sheets of gelatine are required.

When reading the recipe, be sure to note whether a specific gelatine strength is required. Unlike powdered gelatine, the leaf variety comes in multiple bloom strengths: bronze, silver, gold, and platinum. Silver (usually around 160-180 bloom) is the most commonly used gelatine strength, and what I’ll usually default to unless the recipe specifies otherwise.

Before using the gelatine, you’ll need to soak your sheets in water. Be sure to use cold water for soaking. Warm or hot water will not allow the gelatine to bloom properly, and it might even cause the sheets to dissolve.

I find it helpful to cut the sheets into smaller pieces. Otherwise, they can be difficult to soak unless you have a very large bowl. Also, double check to make sure that none of the sheets are sticking together, and that they’re all completely submerged in the cold water.

After soaking your sheets (usually for about 3-4 minutes or so, although the more sheets you’re using, the longer they’ll take to soak) use your hands to remove the mass from the water. Then, squeeze out any excess liquid.

And that’s it! Your gelatine is ready to use, and you can proceed with the recipe as written. Note that the recipe will instruct you to add the mass to hot liquid. The mass will not dissolve in cold liquid, so pay attention to your temperatures.

How to Use Powdered Gelatin

Unlike leaf gelatine, the powdered variety comes in only one strength. It is typically packaged in boxes of small individual packets, or in plastic tubs such as this:

Like sheets, the powder must be soaked in water prior to use, but the methods are somewhat different. When using powdered gelatine, a recipe will specify the amount of water needed. (Generally, you’ll be instructed to add the water to a bowl or saucepan, then sprinkle the powder on top and wait for a few minutes.) Unlike leaves, powdered gelatine does not need to be drained after soaking. Instead, the powder absorbs the water to create your gelatine mass.

How to Convert Gelatin Sheets to Powder

The exact conversion between leaves and powder will depend on the strength and size of the sheets of leaf gelatine used, as well as the brand of powder. However, the general consensus is that 1 tablespoon of powder = 3-4 sheets of gelatine (or that 1 teaspoon = 1-2 leaves). Powdered Knox gelatine (the brand most commonly available in the US) is thought to have a bloom strength of around 200-225 bloom.

In my marshmallow recipes, I use 8 sheets of PerfectaGel silver gelatine (170 bloom) to replace 20 grams (2 tablespoons) of Knox powdered gelatin.

Gelatin Allergens and Dietary Restrictions

No matter which kind you choose, gelatine is a collagen-based product and is therefore not suitable for vegans or vegetarians. It is also not suitable for anyone with religious dietary restrictions related to the consumption of beef or pork.

The exact collagen source depends on the brand, but most commercial products are derived from pork, veal, or beef. Fish gelatine is also widely available. Keep in mind that if using a fish version, you must also include an allergen warning for those allergic to fish/shellfish.

As a substitute, vegan bakers often use agar agar as a gelling agent. Agar agar possesses similar setting properties to gelatine, but derives from seaweed rather than animals, making it suitable for vegetarians. Pectin, a fruit-based thickener often found in jams and in jellied candies like pâte de fruits, can also serve as a replacement in some recipes.

Recipes with Gelatin You Might Enjoy

Vanilla Bean Marshmallows
Rosewater Marshmallows
Homemade Gummy Bears
Festive Cranberry Jelly Candy
Blueberry Marshmallows
Matcha Marshmallows
Carrot Ginger Gummy Candy

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!