Baking is chemistry. Flour can usually scale linearly, but leaveners, salt, yeast, eggs, and aromatic ingredients need more restraint. This is why professional bakers often adjust by texture, aroma, and structure rather than using a strict spreadsheet formula.

When you double a recipe, you are not just increasing volume. You are changing moisture migration, gluten development, heat distribution, and the speed at which the batter or dough sets. The result can be too dense, too salty, or aggressively risen if every ingredient is doubled with no nuance.

That is why this tool treats GF flour and everyday ingredients linearly, while applying a softer increase to baking powder, baking soda, salt, spices, extracts, and yeast. These ingredients have outsized influence, especially in baking where a tiny excess can radically change the final crumb.

Egg scaling gets special care because eggs are structural and liquid ingredients at the same time. In real kitchens, cooks often beat an egg, weigh out about 25 g for half-egg accuracy, or round a large batch to the nearest practical whole egg. The tool reflects that habit with a smart warning for better results.