Re-Whisk

Any recipe. Your diet. One click. AI-powered food science.

2 followers

Any recipe. Your diet. One click. AI-powered food science.

2 followers

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Re-Whisk is a free Chrome extension that converts any recipe on the web to fit your diet. Find a recipe, click Re-Whisk, and get a perfectly adapted version — gluten-free, keto, vegan, paleo, dairy-free, or nut-free. Unlike simple ingredient swaps, Re-Whisk uses AI food science to recalculate ratios, binding agents, and moisture levels. It knows almond flour holds more moisture than wheat flour, and that a roux needs sweet rice flour instead of cornstarch. No account needed. Completely free.

Launch tags:Chrome Extensions•Health & Fitness•Cooking

Launch Team / Built With

Zendesk for StartupsUp to 2 years free for startups + AI Agents & Copilot

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Maker

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Hey everyone! I'm the maker of Re-Whisk. The idea came from personal frustration. I'd find an incredible recipe — say, a chocolate chip cookie — and then spend 20 minutes figuring out how to make it gluten-free. Which flour blend? How much xanthan gum? Do I adjust the liquid? It's a lot of food science just to bake cookies. Re-Whisk uses AI to handle all of that automatically. It detects recipes on any website, analyzes what each ingredient does (binding, leavening, moisture, flavor), and picks the right substitute for that specific context. A few things I'm proud of: - It works on ANY recipe website — no integrations needed - The conversions are based on food science, not just lookup tables - It's completely free — no freemium, no upsell I'd love to hear what you think!

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5mo ago

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p/re-whisk

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5mo ago

Building an AI recipe converter — what dietary needs matter most to you?

Hey PH community! I'm launching Re-Whisk next Tuesday a free Chrome extension that uses AI to convert any recipe on the web to fit your dietary needs (gluten-free, keto, vegan, dairy-free, paleo, nut-free, etc.).

I built it because I was frustrated with manually converting recipes. The AI doesn't just swap ingredients it recalculates ratios based on food science (like knowing almond flour holds more moisture than wheat flour, or that erythritol doesn't caramelize like sugar).

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