Welcome to the Easy Savory Bites FAQ page here you'll find answers to the most common questions I receive about recipes, baking, ingredients, and how to make the most of this website.
🍰 Recipe FAQs
Do you include nutrition information for your recipes?
Most of my recipes don't include detailed nutrition breakdowns, because exact values can vary based on the brand, substitutions, and portion size.
If you'd like to calculate it, I recommend using reliable tools like Whisk or VeryWell Fit's Nutrition Calculator.
Can I substitute gluten-free flour in your recipes?
Yes! I often share recipes that are naturally gluten-free, and when a traditional recipe has been tested with gluten-free flour, I'll note that in the recipe post.
For a general substitution, a 1:1 gluten-free all-purpose blend can work though texture may differ slightly.
👉 Check out the Gluten-Free Baking category for recipes tested specifically with gluten-free ingredients.
How can I adjust recipes for high-altitude baking?
I test all recipes here in Ottawa, Ontario (near sea level). If you live at a higher altitude, you may need to adjust leavening, sugar, or liquid levels.
I recommend following King Arthur Baking's High-Altitude Adjustment Guide for precise measurements.
Can I make ingredient substitutions?
In many recipes, yes especially for sauces, soups, and simple bakes. But baking is chemistry, so substitutions can affect texture or structure.
When I've tested a substitution, it's clearly listed in the recipe notes.
Some general guidelines:
- Cake flour substitute: 1 cup minus 2 tablespoon all-purpose flour + 2 tablespoon cornstarch
- Buttermilk substitute: 1 tablespoon lemon juice or vinegar + 1 cup milk (let sit 5 min)
- Yogurt/Sour cream: Usually interchangeable in equal amounts
Can I reduce the sugar in your recipes?
Yes, but keep in mind sugar affects both sweetness and texture.
Start by reducing sugar by 10-15% and adjust to your taste. Reducing too much may result in a drier or paler bake.
Why is my cake dense or dry?
The most common reasons are:
- Overmixing the batter
- Adding too much flour
- Baking too long or at the wrong temperature
Use the spoon-and-level method for flour, and check your oven temperature with a thermometer.
You can also read my full post: How to Bake Soft, Moist Cakes Every Time.
Why are my cookies spreading too much (or not enough)?
If your cookies spread too much, your butter was likely too warm or you used too little flour.
Chill the dough for 30 minutes before baking.
If they don't spread enough, let the dough warm slightly before baking (about 10 seconds in the microwave).
Can I use a different pan size?
Yes! If I've tested alternate pan sizes, I'll include them in the recipe notes.
Otherwise, use my Cake Pan Conversion Chart to calculate volume differences safely.
How long can I leave frosted cakes at room temperature?
Buttercream-frosted cakes can sit at room temperature for about 24 hours.
Cakes with cream cheese or dairy fillings should be refrigerated after a few hours. Always use your best judgment for food safety.
Do I need to sift flour?
Only when the recipe says to.
- "1 cup sifted flour" → sift first, then measure.
- "1 cup flour, sifted" → measure first, then sift.
Can you help with pastry or pie crust issues?
Absolutely! Here are my golden rules for flaky pastry:
- Keep everything cold even your flour.
- Use unsalted butter for control and flavor.
- Add ice-cold water a little at a time until the dough just comes together.
- Don't overwork the dough visible butter streaks = flaky layers.
- Chill before rolling and blind bake when needed.
Check out my full guide: Perfect Pie Crust Every Time.
What oven do you use?
All recipes are tested in a convection (fan-assisted) oven.
If using a conventional oven, increase the temperature by 10-15°C.
Always preheat and use an oven thermometer for accuracy.
🌐 Website FAQs
How do I sign up for the newsletter?
Scroll to the footer or click "Join the Newsletter."
You'll get new recipes, cooking tips, and seasonal updates straight to your inbox.
👉 Subscribe Here
Can I save my favorite recipes?
Yes! Bookmark recipes in your browser or sign up for a Grow.me account it lets you save, search, and sync recipes across all your devices.
Can I republish your recipes or photos?
Please don't republish full recipes or photos without permission.
You may:
- Share one image with a visible watermark
- Link directly to the original recipe on EasySavoryBites.com
For collaborations or licensing, email me at [email protected].
Can I use your photos in roundups?
Yes one image may be used for non-commercial roundups with credit and a backlink.
Do not crop, edit, or remove watermarks.
For editorial or paid use, contact me directly for licensing.
Can I guest post on Easy Savory Bites?
Not right now. All recipes and articles are written and tested by me to ensure consistency and reliability.
Can I send you a product to review?
I occasionally feature tools or ingredients I genuinely use and love, but I don't accept free products in exchange for guaranteed reviews.
If your brand values align with mine quality, sustainability, and home-cook friendliness please reach out for partnership options.
Where can I contact you directly?
📧 Email: [email protected]
📍 Address: 17 Dallaire Crescent, Richmond, ON K0A 2Z0, Canada