01
Ghee
10.01 tbsp : 1 tbsp
Clarified butter with high smoke point; nutty aroma, swaps 1:1 for frying and roasting
10.0
gluten-free lard
substitute.
10 gluten-free substitutes for lard — top pick Ghee at 100% function match.
all substitutes on this page are gluten-free
top substitutes
02
Butter
8.01 cup : 7/8 cup
Adds dairy richness and salt; use 1:1 but expect softer pastry crusts since butter has more water
8.0
03
Beef Tallow Fat
7.51 cup : 1 cup
Similar saturated animal fat; excellent in pie crusts and frying, more beefy aroma
7.5
show 7 more substitutes
04
Chicken Fat
7.51 cup : 1 cup
Schmaltz adds chicken flavor; great for roasting vegetables and biscuits, 1:1 swap
7.5
05
Shortening
6.71 cup : 7/8 cup
Swap 1:1 for frying and pastry; lard adds flakier texture to pie crusts but shortening is flavor-neutral
6.7
06
Coconut Oil
5.01 cup : 1 cup
Solid at room temp, dairy-free option for baking
5.0
07
Palm Oil
5.01 tbsp : 1 tbsp
Solid saturated fat; fries well at high heat, flavor-neutral but controversial sourcing
5.0
08
Duck Fat
5.01 cup : 1 cup
Rich savory flavor, excellent for roasting
5.0
09
Avocado Oil
5.01 cup : 1 cup
Neutral high smoke point, heart-healthy swap
5.0
10
Vegetable Oil
2.57/8 cup : 1 cup
Use slightly less, works for frying but not pastry
2.5
pitfalls to avoid
watch out
Butter: Butter has more water — expect softer pie crusts
watch out
Butter: Dairy richness and salt change neutral lard flavor
watch out
Beef Tallow Fat: Beefy aroma comes through in pastry and biscuits
watch out
Chicken Fat: Chicken flavor noticeable in pie crusts and biscuits
watch out
Coconut Oil: Solidifies quickly — work the dough fast
watch out
Coconut Oil: Unrefined coconut oil adds coconut flavor
watch out
Coconut Oil: Adds mild coconut undertone in pie crusts
watch out
Coconut Oil: Slightly different melting point affects flakiness
watch out
Palm Oil: Neutral but slightly waxy mouthfeel
watch out
Duck Fat: Rich savory duck flavor changes neutral baked goods
watch out
Avocado Oil: Liquid oil — cannot replace lard in pastry or pie crust
watch out
Vegetable Oil: Liquid oil — pastry and pie crust won't be flaky
watch out
Vegetable Oil: Use slightly less; 3/4 cup oil per cup lard