Substitutions / flaky salt
What to use instead of flaky salt
Use kosher salt in equal amounts. Dissolves faster and lacks the delicate crunch, but works well in most contexts.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Kosher salt | 1:1 | Dissolves faster and lacks the delicate crunch, but works well in most contexts. |
| Coarse sea salt | 1:1 | Closer texture to flaky salt, though crystals are smaller and less dramatic as a finishing touch. |
| Fine sea salt | ½:1 | Use half as much — it's denser and dissolves instantly, so you lose the crunchy, briny finish. |
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.