Substitutions / shortening
What to use instead of shortening
Use unsalted butter in equal amounts. Adds flavor and a little water content, so baked goods may spread more and be slightly less tender.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Unsalted butter | 1:1 | Adds flavor and a little water content, so baked goods may spread more and be slightly less tender. |
| Coconut oil | 1:1 | Works well solid or melted, but adds a mild coconut flavor that may come through in neutral recipes. |
| Lard | 1:1 | The traditional fat shortening replaced — flakier texture in pastry, but not suitable if you avoid animal products. |
How much is a cup of shortening?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh shortening 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.