01
Dijon Mustard
3.31/2 tsp : 1 tsp
Adds salt plus tang; works in dressings or rubs but leaves a mustard note
3.3
salt substitute
for baking.
Baking salt is structural, not just seasoning: 0.5-1% of flour weight tightens gluten by shielding negative charges on glutenin, slowing yeast fermentation by ~15%, and raising the protein-denaturation temperature in custards. Drop it and bread crust browns dull, cookies spread wide, and meringues weep. Substitutes here must deliver dissolved sodium during the mix, not surface crunch. Pastes and liquid sauces can replace it only when their water is subtracted from the recipe and their flavor is welcome.
top substitutes
adjustment for baking
Use 0.5 tsp Dijon per 1 tsp salt only in savory bakes — biscuits, cheese scones, savory loaves. Subtract 0.5 tsp other liquid to compensate for moisture. Dijon contributes acid (pH 3.6) that weakens gluten 5-10% and a mustard note that telegraphs through butter and cheese. Avoid in sweet doughs.