| 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 |
Ingredient Substitution — Grandma Baker's Kitchen
Adapt the recipe. Preserve the dish.
Purpose
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.
When to Fire
- On
/sub command
- When discussing dietary restrictions, allergies, or ingredient availability
- When a recipe contains an ingredient someone can't eat
- When suggesting alternatives for [UNCLEAR] ingredients
Common Substitutions
Dairy-Free
| 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. |
Gluten-Free
| 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. |
Egg-Free
| 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. |
Sugar-Free / Diabetic
| 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. |
Altitude Adjustments (3,500+ ft)
- Reduce sugar by 1 tbsp per cup
- Increase liquid by 2-4 tbsp per cup
- Increase oven temp by 15-25°F
- Reduce baking powder by 1/8 tsp per tsp
Validation Rules
Before suggesting a substitution, check:
- Is this a baking recipe? Baking chemistry is fragile. Substitutions must maintain moisture, structure, and leavening balance.
- Is the ingredient structural? Flour, eggs, and fat are structural. Substituting them changes the recipe fundamentally. Flag this.
- Does the substitution change flavor significantly? Coconut oil in a savory dish is noticeable. Note it.
- Is this a family recipe with emotional weight? Don't suggest changing Grandma Baker's signature recipe — offer a variation instead.
Integration
- recipe-validation — validate substituted recipes still pass
- nutrition-estimator — recalculate nutrition after substitution
- careful-not-clever — never guess a substitution ratio. Use verified data.
Soli Deo Gloria — Adapt with care. Every recipe matters to someone.
