Substitutions / lard
What to use instead of lard
Use vegetable shortening in equal amounts. Neutral flavor and similar fat structure, but lacks lard's subtle savory depth.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Vegetable shortening | 1:1 | Neutral flavor and similar fat structure, but lacks lard's subtle savory depth. |
| Coconut oil | 1:1 | Works well for high-heat cooking and pastry, but adds a faint coconut flavor in larger amounts. |
| Unsalted butter | 1:1 | Adds rich flavor but has more water content, which can make pastry slightly less flaky and lower its smoke point. |
How much is a cup of lard?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh lard in grams →
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.