View table: Substitutions
Table structure:
- sub_from - Page
- sub_to - Page
- alt - String
- role - String
- ratio - Float
- conv - String
- confidence - String
- effect - Text
- warning - Text
- applicable - String
This table has 38 rows altogether.
| Page | sub from | sub to | alt | role | ratio | conv | confidence | effect | warning | applicable |
|---|---|---|---|---|---|---|---|---|---|---|
| All-purpose flour (edit) | All-purpose flour | Gluten-free flour blend | 1.0 | medium | One-for-one with a blend that includes xanthan gum. Rest the batter 30 minutes. Crumb is more delicate; cookies are a bit sandier. | For yeast breads a blend is not enough; that needs a different recipe. | ||||
| Butter (edit) | Butter | Coconut oil | 1.0 | medium | One-for-one. Chill it first if the recipe creams; use refined to avoid coconut flavor. | Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts. | ||||
| Butter (edit) | Butter | Coconut oil | cooking | high | Good for roasting and sautéing; flavor is noticeable unless refined. | |||||
| Butter (edit) | Butter | Coconut oil | creaming | Chill until firm, then cream. Cookies spread a little more and set crisper. | ||||||
| Butter (edit) | Butter | Greek yogurt | replace half the butter with the same volume of yogurt | low | Replaces half the butter with an equal volume of Greek yogurt. Denser, tangier, fewer calories. | Quick breads only. Do not use in cookies, shortbread, crusts, or pans. | ||||
| Butter (edit) | Butter | Greek yogurt | melted | medium | Swap half the melted butter for yogurt; the loaf stays moist and tightens slightly. | |||||
| Butter (edit) | Butter | Margarine | 1.0 | high | Nearly identical result. Cookies spread slightly more and taste a little flatter. | |||||
| Butter (edit) | Butter | Margarine | cutin | Works in a crust; slightly less flaky. | ||||||
| Butter (edit) | Butter | Olive oil | 0.75 | medium | Use ¾ the amount. Denser, moister crumb. | Oil cannot be creamed. Where the recipe creams butter and sugar, the texture changes a lot. | ||||
| Butter (edit) | Butter | Olive oil | cooking | 1.0 | high | One-for-one. Higher smoke point; adds its own flavor. | ||||
| Butter (edit) | Butter | Olive oil | creaming | low | Skip the creaming step and whisk oil with sugar. Expect a flat, dense result. | In shortbread or pound cake this is a different dessert. | ||||
| Butter (edit) | Butter | Olive oil | cutin | low | Cannot be cut into flour. The crust becomes a press-in oil crust: crisper, less flaky. | |||||
| Butter (edit) | Butter | Olive oil | melted | high | Use ¾ the amount; mix with the wet ingredients. Moister, keeps longer. | |||||
| Butter (edit) | Butter | Vegetable shortening | 1.0 | high | Taller, softer cookies and flakier crusts, but no butter flavor. Add ⅛ tsp salt per ½ cup. | Flavor loss is obvious in shortbread and pound cake. | ||||
| Butter (edit) | Butter | Vegetable shortening | cooking | medium | Fine for frying; no flavor to give the pan. | |||||
| Buttermilk (edit) | Buttermilk | Greek yogurt | ¾ cup yogurt + ¼ cup milk per cup of buttermilk | medium | Use ¾ cup yogurt thinned with ¼ cup milk per cup of buttermilk. Slightly richer, slightly thicker batter. | |||||
| Buttermilk (edit) | Buttermilk | Whole milk | 1 cup milk + 1 tbsp lemon juice per cup of buttermilk | high | Stir 1 tbsp lemon juice or vinegar into each cup of milk and wait 5 minutes. The acid is what wakes up the baking soda. | Plain milk with no acid gives flat, tough pancakes. | ||||
| Egg (edit) | Egg | Applesauce | ¼ cup applesauce per egg | medium | ¼ cup unsweetened applesauce per egg. Adds moisture; the crumb tightens. | Quick breads and muffins only. | ||||
| Egg (edit) | Egg | Applesauce | creaming | low | Cookies go cakey and pale. | |||||
| Egg (edit) | Egg | Applesauce | leaven | low | Eggs are doing structural work here; applesauce will not hold it. | Not recommended for this recipe. | ||||
| Egg (edit) | Egg | Ground flaxseed | 1 tbsp ground flax + 3 tbsp water per egg | medium | Per egg: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes. Binds well; slightly denser, faintly nutty. | Binds but does not leaven. Reliable up to two eggs; beyond that the bake goes heavy. | ||||
| Egg (edit) | Egg | Ground flaxseed | leaven | low | This recipe relies on eggs for lift or set. Flax will bind but the result will be dense or loose. | Not recommended where eggs set a custard (lemon bar filling) or carry a cake. | ||||
| Granulated sugar (edit) | Granulated sugar | Honey | 0.75 | medium | Use ¾ the volume. Reduce other liquid by 3 tbsp per cup of honey, add ¼ tsp baking soda per cup, and lower the oven 25°F: honey browns fast. | Never for infants under one year. | ||||
| Granulated sugar (edit) | Granulated sugar | Honey | creaming | low | A liquid sweetener cannot be creamed with butter. Cookies spread thin and soft. | |||||
| Granulated sugar (edit) | Granulated sugar | Maple syrup | 0.75 | medium | Use ¾ the volume and reduce other liquid by 3 tbsp per cup of syrup. Milder browning than honey; flavor shows in quick breads. | |||||
| Granulated sugar (edit) | Granulated sugar | Maple syrup | creaming | low | Cannot be creamed; cookies spread thin. | |||||
| Heavy cream (edit) | Heavy cream | Coconut cream | 1.0 | medium | One-for-one. Same body; adds a coconut note. | FDA labels coconut as a tree nut. | ||||
| Heavy cream (edit) | Heavy cream | Coconut cream | finish | high | Stir in off the heat exactly as you would cream. The coconut reads as intentional in tomato soup. | |||||
| Heavy cream (edit) | Heavy cream | Whole milk | 1 cup milk + 2 tbsp butter per cup of cream | low | Thinner and it can curdle at a boil. | |||||
| Heavy cream (edit) | Heavy cream | Whole milk | finish | 1.0 | high | Stir in off the heat with 1 tbsp butter per ½ cup of milk. Lighter, still silky. | ||||
| Lemon (edit) | Lemon | Lemon | Bottled lemon juice | 1.0 | low | Bottled juice stands in for the juice (3 tbsp per lemon). Nothing stands in for the zest, which carries the aroma. | Where zest is called for, use fresh. | |||
| Lemon (edit) | Lemon | Lemon | Bottled lemon juice | juice | medium | none | ||||
| Lemon (edit) | Lemon | Lemon | Bottled lemon juice | zest | low | This recipe is built on zest. Bottled juice will taste flat and slightly metallic. | ||||
| Olive oil (edit) | Olive oil | Butter | 1.25 | high | Butter is a fifth water, so use a quarter more. Lower smoke point: watch it in a hot pan. | |||||
| Olive oil (edit) | Olive oil | Butter | dressing | no | ||||||
| Russet potato (edit) | Russet potato | Russet potato | Yukon Gold potatoes | 1.0 | medium | Yukon Gold mashes creamier and needs less butter; skip the ricer and use a masher. | ||||
| Whole milk (edit) | Whole milk | Buttermilk | 1.0 | high | One-for-one; adds a pleasant tang to mashed potatoes. | |||||
| Whole milk (edit) | Whole milk | Heavy cream | 0.5 | high | Half the volume of cream, then loosen with the potato cooking water. Richer. |