About FoodSwappy
A free reference for the moment you realise an ingredient is missing.
FoodSwappy collects ingredient substitutes in one place: 112 guides across 3 categories, from pantry staples like butter, eggs and flour to specialty items like mirin, tahini and anchovy paste.
What each guide includes
- Several alternatives for one ingredient, each with a ratio
- The dishes each substitute suits best
- Notes on how flavor and texture change
- Labels for dairy-free, gluten-free, egg-free, nut-free and vegan options
How the guides are made
Guides are drafted with AI writing tools and then edited by FoodSwappy. Each substitute is chosen for the job the original ingredient does in a recipe: structure, moisture, fat, acidity, leavening or flavor. Where a guide or article states a figure, such as the fat content of cream or the protein content of flour, it lists its source at the end of the page.
We don't run a test kitchen, so treat each ratio as a starting point: brands, equipment and recipes vary, and you may need to adjust to taste. Pages show the date they were last edited, and we correct guides when readers report a problem.
FoodSwappy offers general cooking information, not dietary or medical advice. If you cook for a food allergy, check every product label.
Corrections
Found a ratio that didn't work, or a swap we should add? Let us know and we'll review the guide.
Who runs FoodSwappy
FoodSwappy is published by Jonkai Ventures OÜ, a company registered in Estonia (registry code 17322110). It is part of the Jonkai Network, a group of independent reference sites and apps; the sister sites are listed at the bottom of every page. The site is free to use and funded by advertising from Google AdSense.