Dietary & Special Diet Calculators
Convert recipes for gluten-free, dairy-free and keto diets with correct substitution ratios.
Results
Adapting recipes for dietary restrictions is one of the most frustrating parts of cooking with food allergies or following a special diet. Simply swapping flour 1:1 for a gluten-free alternative produces crumbly, dense results. Replacing butter with coconut oil without adjusting amounts adds too much fat. These calculators give you the exact ratios, binding agents and fat adjustments needed so your dietary-adapted recipes actually taste good.
Frequently asked questions
Only with a pre-mixed GF all-purpose blend designed for 1:1 swaps. Single flours like almond or coconut need different ratios and usually extra binding agents like xanthan gum or eggs.
Soy milk is best for baking because its protein helps with structure and browning. Oat milk is closest to whole milk in flavor and fat content. Almond milk works but is thinner and may affect texture.
Replace regular flour with almond flour (use the same weight) and reduce fat by 25%. Replace sugar with a keto sweetener like erythritol or monk fruit at a 1:1 ratio. Add extra eggs for binding since there is no gluten.
Gluten provides the stretchy structure in baked goods. Without it, you need a substitute binder: xanthan gum (1/2 to 1 tsp per cup of flour), extra eggs or a combination of both. Also let GF batters rest 30 minutes before baking.
Yes, but use only 1/3 the amount. Coconut flour absorbs 3-4 times more liquid than regular flour. You also need to add 1 extra egg per 30g of coconut flour for structure.
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