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Baking Questions (cf And Gf)

lorka150

By lorka150
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

lorka150 Collaborator
lorka150
Posted

Hello!

THE HOLIDAYS ARE COMING!

I love to bake and am getting pumped. The thing is, I went gluten-free AND dairy free (about six weeks ago). My mom and I am preparing for the baking season, and I was wondering: for cookies (because I can substitute fine for cakes and stuff), what do I use for butter? Margarine is so processed... We don't want to use it. Anything closer to natural, that will give the same results?

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Jnkmnky Collaborator
Jnkmnky
Posted

There are some really interesting oils out there. I've found a variety of oils at WholeFoods. I use different oils for different foods. I even use it when making mashed potatoes and it's fine.

Claire Collaborator
Claire
Posted
Hello!

THE HOLIDAYS ARE COMING!

what do I use for butter? Margarine is so processed... We don't want to use it. Anything closer to natural, that will give the same results?

<{POST_SNAPBACK}>

If you can eat soy, try Soy Garden Natural Buttery Spread (Earth Balance). - No MSGm alcohol or gluten. Tastes quite like butter.

Kasey'sMom Enthusiast
Kasey'sMom
Posted

Sometimes I use coconut oil/butter in its solid state. I substitute the coconut oil anytime a recipe calls for butter or veggie shortening. I've used the oil in pie crusts, pastry and some other baked goods.

We use EVOO for our potatos and veggies!!

lorka150 Collaborator
lorka150
Posted
  • Author
If you can eat soy, try Soy Garden Natural Buttery Spread (Earth Balance). - No MSGm alcohol or gluten. Tastes quite like butter.

<{POST_SNAPBACK}>

Does it work well in cookies?

tarnalberry Community Regular
tarnalberry
Posted
Hello!

THE HOLIDAYS ARE COMING!

I love to bake and am getting pumped. The thing is, I went gluten-free AND dairy free (about six weeks ago). My mom and I am preparing for the baking season, and I was wondering: for cookies (because I can substitute fine for cakes and stuff), what do I use for butter? Margarine is so processed... We don't want to use it. Anything closer to natural, that will give the same results?

<{POST_SNAPBACK}>

Oils are fine, as is the apple sauce substitution. Nut oils (like macadamia nut in chocolate cookies) can add interesting flavors as well. Stick with canola if you don't want to add flavor.

specialdiets Newbie
specialdiets
Posted
Hello!

THE HOLIDAYS ARE COMING!

I love to bake and am getting pumped. The thing is, I went gluten-free AND dairy free (about six weeks ago). My mom and I am preparing for the baking season, and I was wondering: for cookies (because I can substitute fine for cakes and stuff), what do I use for butter? Margarine is so processed... We don't want to use it. Anything closer to natural, that will give the same results?

<{POST_SNAPBACK}>

Spectrum Palm Shortenening, www.spectrumorganics.com is a non-hydrogenated oil which can be used as substitute for any kind of butter or shortening in baking. Palm oil is naturally solid at room temperature, so this is much healthier than normal vegetable shortening. Its also fairly flavorless, so it won't have an influence on the finished product. I have used in some cookie and pizza crust recipes, plus homemade frosting turned out terrific.

Sunni

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lorka150 Collaborator
lorka150
Posted
  • Author

Thanks everyone!

Come on over for cookies this holiday season!

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