Recipe Converter

A recipe converter should hand you a recipe you can cook, not a list of crossed-out ingredients. RecipeFix converts the whole thing: it swaps what your diet rules out at a ratio that works, rescales the amounts to real kitchen fractions, and rewrites the steps that depend on the change, such as a longer rest for a gluten-free dough or a lower oven for a sugar substitute. Paste a link, some text or a photo to start.

Convert a Recipe →

Convert for a Diet

Pick one diet or several. Gluten-free, dairy-free, vegan, vegetarian, keto, low-carb, nut-free, halal and paleo can be combined, and when two of them pull in different directions (cashew cream is dairy-free but not nut-free) the converter picks a substitute that satisfies both. Only what breaks the rule changes; a gluten-free conversion keeps the butter.

See the gluten-free recipe converter

Convert the Servings

Turn a recipe for 4 into one for 6, or halve a cake. Amounts land in fractions you can measure, whole things like eggs round sensibly, and salt, leavening and strong spices scale more gently than the rest. If only the amounts need changing, the free calculators do it instantly with no sign-up.

Use the recipe multiplier and divider

Convert the Method, Not Just the Ingredients

Substitutes behave differently in the pan. Gluten-free flour absorbs more liquid, coconut oil firms up when cold, and flax eggs need a few minutes to thicken. A converter that changes the ingredient list and leaves the method alone gives you a recipe that reads fine and fails in the oven. RecipeFix rewrites the dependent steps and tells you why.

From a Link, Text or Photo

Paste the address of a recipe page, paste the recipe text, or photograph a cookbook page or recipe card. The converter reads the ingredients and steps, converts them, and gives you a recipe you can save, add to your week, shop for and cook step by step.

Frequently asked questions

What does a recipe converter do?

It takes a recipe you already have and rewrites it for a different diet, serving count or both. A good one changes the ingredients, the amounts and the cooking steps together, because a substitute often needs a different technique.

Can I convert a recipe to gluten-free?

Yes. Wheat flour becomes a 1:1 gluten-free blend (with xanthan gum if the blend has none), soy sauce becomes tamari, and breadcrumbs become gluten-free crumbs. The steps change too: gluten-free batters often need a short rest and slightly less time in the oven.

Can I convert the number of servings too?

Yes. Set the servings you want and the amounts are rescaled at the same time as the diet changes, with pan size and timing notes where the batch size matters.

Is it free?

You can try it with no account, and the serving calculators are free with no sign-up.

Keep reading

Recipe Adapter · Gluten-Free Recipe Converter · Dairy-Free Recipe Converter · Vegan Recipe Converter · Recipe Multiplier & Divider · Gluten-Free Baking Substitutes