Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Gelatin (powdered, unflavoured)
Baking BasicsCollagen-derived protein that gels liquids when chilled. The setting agent for panna cotta, jello, marshmallows, and mousse.
Properties
Density Index
0.68 g/cm3
1 Cup Weight
160g
Texture
Dry
Category
Baking
Top Substitute
Agar Powder
Use 1 tsp agar per 1 tbsp gelatin
Plant-based. Sets firmer and at higher temperatures. Won't melt in your mouth the way gelatin does.
Most-used links for Gelatin (powdered, unflavoured)
Conversion
Gelatin (powdered, unflavoured) cups to grams
1 cup = 160g
Conversion
Gelatin (powdered, unflavoured) grams to cups
Reverse the most common baking lookup.
Conversion
Gelatin (powdered, unflavoured) tablespoons to grams
Useful for small-batch adjustments and spoon measures.
Best Substitute
Agar Powder
Use 1 tsp agar per 1 tbsp gelatin for the closest starting point.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 40.0 grams |
| 1/3 cups | 53.0 grams |
| 1/2 cups | 80.0 grams |
| 1 cups | 160 grams |
| 1.50 cups | 240 grams |
| 2 cups | 320 grams |
| 3 cups | 480 grams |
| 4 cups | 640 grams |
Figures use the US cup (236.6 ml).
Density: 0.68 g/ml
Quick Convert
Ingredient-specific, density-based conversions for baking
1 cups of Gelatin (powdered, unflavoured) equals 161 grams
Ingredient-specific · density-based
Cup size
Based on us cup (236.6 ml) · density data from baking references and our own measurements.Recommended Tools & Pantry Picks for Gelatin (powdered, unflavoured)
Optional shopping references for bakers who want to compare tools and pantry options related to gelatin (powdered, unflavoured).
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Gelatin (powdered, unflavoured)
Storage Tips
Airtight container at room temperature, indefinitely.
Baking Science
Bloom in cold water first — pouring hot liquid directly on dry gelatin causes lumps. One packet (¼ oz / 7g) sets 2 cups of liquid to a soft gel. Loses strength when boiled or mixed with fresh pineapple, papaya, or kiwi (proteolytic enzymes).
Recipe Context
For chemical leavening: small weight changes alter rise and browning.
For quick breads: over-leavening can cause collapse after oven spring.
For cookies: balance leavening with acid source for predictable spread.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Expired leaveners can underperform even when measured correctly.
Brand Variance & Measuring Method
Baseline reference: 1 cup gelatin (powdered, unflavoured) = 160g. In real kitchens, a practical range is usually 150g-170g per cup (6% band).
Why this happens: fine powders and leaveners settle during storage, changing cup density.
Figures use the US cup (236.6 ml).Common Questions
How many grams is 1 cup of gelatin (powdered, unflavoured)?
1 cup of gelatin (powdered, unflavoured) weighs 160 grams.
What can I substitute for gelatin (powdered, unflavoured)?
Agar Powder (1 tsp agar per 1 tbsp gelatin)