Adding fiber to a recipe is mostly a series of small, unglamorous swaps: whole grain for refined, skins left on, a legume worked into something that already suits it. Done carelessly it produces dense, dry baking. RecipeFix makes the swaps and adjusts the liquid and technique so the result still works.
Refined grains become whole ones at the same volume: whole-grain pasta, brown or wild rice, whole-wheat flour for up to half the white flour in most bakes. Skins stay on potatoes, apples, and cucumbers. Legumes get worked in where they suit the dish, such as lentils in a bolognese or white beans blended into a soup base. Ground flax or chia goes where a binder or thickener already exists rather than being sprinkled on top.
Whole-grain flour absorbs more liquid than white flour and its bran cuts developing gluten strands, which is why a straight 1:1 swap gives you a dense, dry loaf. RecipeFix adds roughly 1 to 2 tablespoons of extra liquid per cup substituted and holds the swap at about half the flour unless the recipe was designed for whole grain, which is the difference between hearty and inedible.
Not every recipe wants to be high-fiber. A delicate white cake substituted to 100% whole wheat is not a better cake, it is a worse one. The converter makes the changes that hold up and says when a further push would cost more than it gains.
Cook Mode walks through the adapted recipe with per-step ingredients and timers. Whole grains and legumes cook longer than their refined counterparts, so the rewritten steps carry the new times rather than leaving the original ones in place.
It handles the consequences of the swap, not just the swap. Extra liquid for whole-grain flour, longer cook times for whole grains, and an honest note when a bake will be denser than the original.
Swap refined grains for whole ones at the same volume, keep edible skins on produce, add legumes where they fit the dish, and work ground flax or chia into recipes that already use a binder. Increase liquid slightly whenever you substitute whole-grain flour.
Up to about half, in most recipes, with 1 to 2 extra tablespoons of liquid per cup substituted. Going to 100% works in rustic breads and some muffins but makes cakes and pastry dense and dry.
Lentils and beans, whole-grain and legume pasta, brown rice or quinoa, whole-grain flour, oats, chia and flax, and leaving skins on fruit and vegetables.
General guidance is around 25 to 38g per day for adults, so roughly 8 to 12g per main meal is a reasonable target. The adapted recipe shows an estimated per-serving figure.
Yes. Whole grains need more liquid and more time, legume pastas overcook faster than wheat, and whole-grain bakes are denser. The converter adjusts the times and liquid rather than leaving you to discover it.
Recipe Adapter · Wheat flour substitutes · Rice substitutes · How to adapt any recipe
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