01
Avocado Oil
10.01 cup : 1 cup
Higher smoke point, great for high-heat cooking
10.0
gluten-free olive oil
substitute.
18 gluten-free substitutes for olive oil — top pick Avocado Oil at 100% function match.
all substitutes on this page are gluten-free
top substitutes
02
Coconut Oil
10.01 cup : 1 cup
Adds slight coconut flavor, good for sauteing
10.0
03
Flaxseed Oil
10.01 tbsp : 1 tbsp
Good for dressings and drizzling
10.0
show 15 more substitutes
04
Hazelnut Oil
10.01 tbsp : 1 tbsp
Less nutty but works as finisher
10.0
05
Walnut Oil
10.01 tbsp : 1 tbsp
Good for dressings, less nutty
10.0
06
Peanut Oil
10.01 cup : 1 cup
Neutral for frying, higher smoke point
10.0
07
Sesame Oil
10.01 cup : 1 cup
Use light sesame for cooking, toasted to finish
10.0
08
Almond Oil
10.01 cup : 1 cup
Delicate nutty flavor, best for low-heat use
10.0
09
Rice Bran Oil
10.01 cup : 1 cup
Clean neutral taste, popular in Asian cooking
10.0
10
Margarine
6.71 cup : 3/4 cup
Use less, best for savory baking and cooking
6.7
11
Whipped Butter
6.71 cup : 1/2 cup
Use half volume; works for spreading and cooking
6.7
12
Grapeseed Oil
6.71 cup : 1 cup
Use light/refined for neutral high-heat use
6.7
13
Canola Oil
5.01 cup : 1 cup
Neutral flavor, works in any recipe
5.0
14
Vegetable Oil
5.01 cup : 1 cup
Neutral flavor, best for baking and frying
5.0
15
Sunflower Oil
5.01 cup : 1 cup
Adds flavor, best for dressings and low-heat use
5.0
16
Safflower Oil
5.01 cup : 1 cup
Very neutral flavor, good all-purpose oil
5.0
17
Corn Oil
5.01 cup : 1 cup
Neutral and affordable, good for frying
5.0
18
Butter
4.01 tbsp : 1 tbsp
Use about 7/8 cup butter per cup oil; adds richness and dairy flavor, solidifies when cool so best in baking
4.0
pitfalls to avoid
watch out
Coconut Oil: Mild coconut undertone in unrefined versions
watch out
Coconut Oil: Solid below 76F — measure melted for liquid recipes
watch out
Flaxseed Oil: Degrades at pan heat; poor choice for french toast
watch out
Flaxseed Oil: Degrades at pan heat; poor choice for omelet
watch out
Flaxseed Oil: Degrades at pan heat; poor choice for pancakes
watch out
Flaxseed Oil: Will smoke and turn bitter in a hot wok
watch out
Flaxseed Oil: Degrades at pan heat; poor choice for waffles
watch out
Flaxseed Oil: Breaks down above 225F — never cook or fry with it
watch out
Flaxseed Oil: Strong nutty-fishy taste; best in small drizzles
watch out
Hazelnut Oil: Low smoke point (~320F) — drizzle only, not for sauteing
watch out
Hazelnut Oil: Adds toasty hazelnut note not present in olive oil
watch out
Walnut Oil: Low smoke point; will burn in a hot wok
watch out
Sesame Oil: Toasted sesame adds strong nutty aroma to everything
watch out
Sesame Oil: Use light sesame for cooking; toasted burns quickly
watch out
Almond Oil: Low smoke point (~420F) — not for high-heat frying
watch out
Almond Oil: Delicate nutty taste disappears in bold dishes
watch out
Rice Bran Oil: Very neutral — loses olive oil's fruity character
watch out
Margarine: Contains water — may splatter at high heat
watch out
Whipped Butter: Whipped has air — use 1.5x volume to match 1 cup oil, melt first
watch out
Whipped Butter: Contains water; may splatter when heated
watch out
Grapeseed Oil: Very neutral — loses olive oil's fruity depth
watch out
Sunflower Oil: Loses olive oil's peppery bite
watch out
Corn Oil: Loses olive oil's fruity peppery character
watch out
Butter: Butter solidifies in chilled dressing
watch out
Butter: Contains gluten — not safe for celiac diets
watch out
Butter: Solidifies when cool; best in baked goods not dressings
watch out
Butter: Use 7/8 cup butter per cup oil; adds dairy