Find the perfect ingredient substitutes and adjust quantities with precision
Generate nutrition facts panel for homemade recipes.
Calculate the cost per serving of homemade recipes.
Determine how many servings a recipe produces.
Identify potential allergens in recipes and find substitutions.
Modify recipes to meet specific macronutrient targets.
Rate recipes based on nutritional value and healthfulness.
Convert recipes between metric and imperial measurements.
Find appropriate ingredient substitutions and adjust quantities.
Calculate sodium content and find ways to reduce it in recipes.
Determine total and added sugar content in recipes.
Recipe substitutions involve understanding the functional properties of ingredients in cooking and baking. When replacing an ingredient, consider:
Successful substitutions maintain the balance of these properties while accommodating dietary restrictions, allergies, or ingredient availability.
Plant-based milks, oils, and non-dairy yogurts can replace traditional dairy with adjustments for fat content and flavor.
Natural sweeteners like honey, maple syrup, or coconut sugar can replace refined sugar with adjustments for liquid content.
Almond flour, coconut flour, or gluten-free blends can replace wheat flour with adjustments for binding agents.
Flax eggs, applesauce, or commercial egg replacers can substitute eggs based on their function in the recipe.
These formulas help calculate the correct amounts when substituting ingredients:
Substitute Amount = Original Amount × Conversion Factor
Where the conversion factor is the ratio between substitute and original ingredient measurements.
Dry Amount = Liquid Amount × (Dry Density ÷ Liquid Density)
Accounts for the density difference between liquid and dry ingredients.
Alternative Sweetener = Sugar Amount × Sweetness Factor
Sweetness factor varies by substitute (e.g., honey is 1.5× sweeter than sugar).
Weight (g) = Volume (ml) × Ingredient Density
Density varies by ingredient (e.g., flour ≈ 0.55 g/ml, sugar ≈ 0.85 g/ml).
| Original Ingredient | Substitute Ingredient | Ratio | Notes |
|---|---|---|---|
| 1 cup Butter | 1 cup Margarine | 1:1 | Direct substitution |
| 1 cup Butter | ¾ cup Olive Oil | 4:3 | Reduce liquid by 2 tablespoons |
| 1 cup Whole Milk | ½ cup Evaporated Milk + ½ cup Water | 1:1 | After dilution |
| 1 Egg | 1 Tbsp Ground Flaxseed + 3 Tbsp Water | 1:1 | Let sit for 5 minutes before using |
| 1 cup All-Purpose Flour | 1 cup + 2 Tbsp Cake Flour | 1:1.125 | Lower protein content in cake flour |
| 1 Tbsp Baking Powder | ¼ tsp Baking Soda + ½ tsp Cream of Tartar | 3:1 | Add acid to activate baking soda |
| 1 cup Sugar | ¾ cup Honey | 4:3 | Reduce other liquids by ¼ cup |
| 1 cup Buttermilk | 1 Tbsp Lemon Juice + enough Milk to make 1 cup | 1:1 | Let sit for 5-10 minutes before using |