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PostPosted: Tue Jun 26, 2007 4:00 am 
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Joined: Fri Jun 22, 2007 3:27 am
Posts: 6
Location: Staten Island
Does anyone know what I can use to bake with in recipes that call for margarine or butter if you can't have dairy or soy?


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PostPosted: Tue Jun 26, 2007 6:49 am 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6456
Location: Ottawa
If you can find a safe shortening, you can use it for baking.
This is what the Crisco wbesite says about baking with shortening (note: Crisco contains soy so you can't use this brand)

Quote:
In general, you can substitute Crisco shortening for butter or margarine in equal amounts. Not only does Crisco shortening have 50% less saturated fat than butter, it gives you higher, lighter-textured baked goods.

A few exceptions in which you can't substitute:

No-bake cookie recipes

Recipes, such as candies and fudge, where butter or margarine is heated/melted and sugar is added/disolved

Crisco shortening doesn't contain water, so if you want to get the same results as you get with butter or margarine, adjust the water accordingly to the chart below. (A Crisco cookie with no extra water added is higher and lighter, while a butter cookie is flatter and crispier.)

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 Crosco shortening + 2 teaspoons water

1/2 cup butter or margarine : 1/2 cup Crisco shortening + 3 teaspoons 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

http://www.crisco.com/about/faqs.asp#9

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Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Tue Jun 26, 2007 11:19 am 
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Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
Spectrum Shortening is 100% Organic Expeller Pressed Palm Oil.

http://www.spectrumorganics.com/?id=87#j236

Should be available in health food stores.

K.

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Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma


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PostPosted: Wed Jun 27, 2007 12:26 am 
Coconut oil in it's solid form is perfect.


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PostPosted: Wed Jun 27, 2007 5:35 pm 
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Joined: Sat Apr 01, 2006 1:02 am
Posts: 164
Location: Winnipeg
It isn't always the prettiest, but for some recipes it works to sub canola oil.

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*Son, 5 years old: Asperger's, allergic to eggs, peanuts, and mustard seed (outgrew dairy and soy)
*Son, 23 months old
*Hubby: allergic to cats and trees (non-specified types)
*Self: allergic to penicillin


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PostPosted: Thu Jun 28, 2007 12:02 pm 
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Joined: Fri Jun 22, 2007 3:27 am
Posts: 6
Location: Staten Island
thank you all for the suggestions....we will give it a whirl


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PostPosted: Fri Jul 20, 2007 8:20 pm 
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Joined: Sat Feb 24, 2007 9:00 pm
Posts: 24
Location: outside KW, Ontario
I use lard for baking (even butter cream icing for birthday cakes - pm me if you want to know how its really yummy). I free olive oil to use for spread on bread, toast, etc.

Taylor

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