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FOR: |
SUBSTITUTE WITH: |
|
FATS |
One of the few successful soy-free, corn-free solid shortening or hard
butter substitutes on the market is food-grade coconut butter (not cocoa
butter). Solid shortening and butter can be successfully substituted
with 3/4 the amount of coconut butter in most recipes (by reducing the
amount of coconut butter, you are accounting for the extra water content
in it). |
|
BUTTER, UNSALTED AND SALTED |
Butter, Salted: If using 1/2 pound salted butter (2
sticks), take out 1/4 teaspoon salt (optional -- I never bother).
Salted butter contains 1/8 teaspoon salt per stick (8 tablespoons). |
|
BUTTER |
Margarine: Always substitute STICK butter with STICK Margarine 1 for 1,
but the taste will not be the same. I prefer to use Country Morning
Stick Blend from Land O Lakes because it is half butter and half
margarine. |
|
BUTTER |
Vegetable Oil: Stick
butter or margarine can NOT be
substituted successfully with vegetable oil, or with any liquid oil or
fat. (See Healthy Baking). |
|
BUTTER or MARGARINE |
Reduced-fat Spread will ruin your recipe. Spreads have only about 25
percent fat content, while butter and margarine contain around 80% fat, a
big difference that will greatly affect the recipe. |
|
BUTTER
or MARGARINE |
SHORTENING |
|
1/4 cup
butter or margarine |
|
=
1/4 cup Crisco shortening + 1 1/2
teaspoons water |
|
1/3 cup
butter or margarine |
|
=
1/3 cup Crisco shortening + 2
teaspoons water |
|
1/2 cup
butter or margarine |
|
=
1/2 cup Crisco shortening + 1
Tablespoon water |
|
2/3 cup
butter or margarine |
|
=
2/3 cup Crisco shortening + 4
teaspoons water |
|
3/4 cup
butter or margarine |
|
=
3/4 cup Crisco shortening + 1
Tablespoon + 1 1/2 teaspoons water |
|
1 cup
butter or margarine |
|
=
1 cup Crisco shortening + 2
Tablespoons water (from www.crisco.com).
|
|
VEGETABLE OIL |
 | Olive Oil (use extra-light): Some bakers
have successfully substituted vegetable oil with olive oil (one for
one), but I do not recommend it in basic baking; olive oil is
heavier and imparts more of a taste than vegetable oil. It works
best in yeasted bread recipes. |
|
| Canola, Sunflower Oil, Vegetable and other liquid
oils can be used one for one, instead. |
|
| Peanut Oil = vegetable oil with a splash of
sesame oil |
|
|
