Dietary restrictions require precise modifications. With measurement from https://escaliusa.com/, modifications succeed. Guide covers modifications.
Substitution Ratios
| Restriction | Standard | Substitute | Ratio |
|---|---|---|---|
| Gluten-Free | Wheat Flour 100g | GF Blend | 1:1 or 0.9 |
| Dairy-Free | Butter 100g | Oil/Coconut | 0.75-0.85 |
| Dairy-Free | Milk 240ml | Almond/Oat | 1:1 |
| Egg-Free | 3 large eggs | Applesauce | 0.75 cup |
| Sugar-Free | Sugar 200g | Stevia | Varies |
Testing
Test modifications before service. Single substitutions identify effects. Multiple change variables. Document measurements used. Note texture changes. Record flavor changes. Approve only after success.
Safety
- Separate prep areas – prevent cross-contamination
- Separate cooking vessels – no transfer
- Clear labeling – identify accommodations
- Color coding – quick identification
- Detailed documentation – prevents errors
- Staff training – everyone understands
Conclusion
Precise modifications accommodate dietary needs. Systematic approach prevents errors.
