القائمة
Knows common ingredient substitutions and validates they don't break recipes. Handles dairy-free, gluten-free, egg-free, sugar-free, and altitude adjustments.
التثبيت باستخدام Codex أو Claude انسخ هذا Prompt والصقه في Codex أو Claude أو مساعد آخر ليراجع صفحة Skill ويثبّتها لك.
استنادا إلى تصنيف SOC المهني
Round-robin multi-LLM consultation with full-context debate. GPT proposes, Gemini refines, Grok challenges — each sees the full chain including wheat/chaff verdicts and justifications. Nothing is filtered between rounds.
Audits WCAG 2.1 AA compliance for Grandma Baker's Kitchen — validates image alt text, color contrast, heading hierarchy, form labels, keyboard navigation, and screen reader compatibility on recipe pages.
Tracks content freshness across Grandma Baker's Kitchen web pages. Flags stale pages, monitors recipe data currency, and ensures the website reflects the latest transcription work.
Validates internal links, image references, and page connectivity for Grandma Baker's Kitchen. Catches broken recipe links, missing images, and dead anchors.
Generates and maintains the printable recipe ebook from recipe data. Handles table of contents, category grouping, print CSS, and collection-specific branding for Grandma Baker's Kitchen.
Wraps the nutrition estimation scripts with skill-level guidance. Knows when to run estimates, how to interpret results, and how to handle unclear measurements for Grandma Baker's recipes.
| name | ingredient-substitution |
| description | Knows common ingredient substitutions and validates they don't break recipes. Handles dairy-free, gluten-free, egg-free, sugar-free, and altitude adjustments. |
| version | 1.0.0 |
Adapt the recipe. Preserve the dish.
Suggests safe ingredient substitutions for dietary restrictions, allergies, or ingredient availability — while validating that the substitution won't break the recipe's chemistry or character.
/sub command| Original | Substitute | Notes |
|---|---|---|
| Butter | Coconut oil (baking), olive oil (savory) | 1:1 ratio. Coconut oil changes flavor in delicate recipes. |
| Milk | Oat milk (baking), almond milk (drinking) | Oat milk is thickest, best for baking. |
| Heavy cream | Full-fat coconut cream | Refrigerate can, use solid part only. |
| Sour cream | Coconut cream + lemon juice | Works in baking, not as a topping. |
| Cream cheese | Cashew cream cheese | Texture differs. Works in dips, not cheesecake. |
| Original | Substitute | Notes |
|---|---|---|
| All-purpose flour | 1:1 GF blend (Bob's Red Mill) | Add 1/4 tsp xanthan gum per cup if blend doesn't include it. |
| Breadcrumbs | Crushed GF crackers or almond flour | Almond flour browns faster — reduce temp 25°F. |
| Soy sauce | Tamari or coconut aminos | Tamari is closest in flavor. |
| Original | Substitute | Notes |
|---|---|---|
| 1 egg (binding) | 1 tbsp ground flaxseed + 3 tbsp water | Let sit 5 min to gel. Works in muffins, pancakes. |
| 1 egg (leavening) | 1/4 cup applesauce + 1/2 tsp baking powder | Adds moisture and slight sweetness. |
| 1 egg (richness) | 3 tbsp aquafaba (chickpea water) | Whips like egg whites. Best for meringues. |
| Original | Substitute | Notes |
|---|---|---|
| White sugar | Erythritol or monk fruit (baking) | 70% as sweet — adjust to taste. |
| Brown sugar | Erythritol + molasses (1 tbsp/cup) | Mimics moisture and flavor. |
| Honey | Sugar-free maple syrup | Won't caramelize the same way. |
Before suggesting a substitution, check:
Soli Deo Gloria — Adapt with care. Every recipe matters to someone.