Butter in baking
#83760 - 06/27/04 02:34 PM
|
|
|
|
|
ctownibs
Reged: 06/13/04
Posts: 15
Loc: Pennsylvania
|
|
|
Does anyone know a substitute to use in baking for butter? Nearly everything else can be exchanged- milk for soy milk, egg beaters for eggs, but what about butter? Thank you for your help in this matter.
Print
Remind Me
Notify Moderator
|
|
|
Do you have a HFS near you? Stock up on Soy Garden. It comes in a tub like margarine, but it tastes EXACTLY like real butter! Oh yeah.
You want a NON-HYDROGENATED margarine. There are other brands at the grocery store that are non-hydrogenated, but they don't taste nearly as good as Soy Garden, and most of them contain dairy. (And most are not suitable for cooking.)
The other thing you need to be concerned with is the amount you use in the recipe, even Soy Garden (it's still fat). Since fat is such a no-no, a killer trigger, you want to use as little as possible. Most recipes call for WAAAAY too much fat; you can usually cut the amount down by at least half. If you have any questions about how to do it for a particular recipe, just post the recipe and the gals here are terrific at modifying them.
Bev
--------------------
<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
Print
Remind Me
Notify Moderator
|
Well...
#83765 - 06/27/04 02:45 PM
|
|
|
|
|
atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
|
|
|
Soy margarine is a good substitute for dairy butter and margarine (a lot of margarines still have dairy derivatives in them), BUT... the problem is that soy margarine is still pure fat. Typically, you can substitute applesauce for a good percentage of the fat in a lot of baked goods, but I forget what the exact percentage is - half? - maybe a board search will turn up a more conclusive answer.
The bad news is that this won't work for ALL baked goods - cookies, most notably.
Print
Remind Me
Notify Moderator
|
|
|
Post deleted by Jeano
Print
Remind Me
Notify Moderator
|
Oh Dear
#83796 - 06/27/04 04:04 PM
|
|
|
|
Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
|
|
|
Shelby, I'm sorry to disappoint you, but that's too much fat! I believe you when you said, "it's so good and so rich." While I think the Soy Garden would taste excellent (it's SOOOO like real butter), the fat is still way too high for us. Remember, 25% of the total meal. If you calculate the amount of fat in these candies, I think you'd be shocked. Soy Garden is, after all, FAT. I think the percentage is something like 99%. Yowza!
Even if you were to use reduced-fat peanut butter, the fat content is still too high.
I'm so sorry; I hate to be the bearer of bad tidings.... 
Bev
--------------------
<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
Print
Remind Me
Notify Moderator
|
|
|
Post deleted by Jeano
Print
Remind Me
Notify Moderator
|
But Wait!
#83802 - 06/27/04 04:20 PM
|
|
|
|
|
Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
|
|
|
All is not lost, Shelby.
You know our Wild and Crazy Jen here on the Boards? She's a chocolatier! Did you know that? No kidding, she makes chocolates. She's posted pictures of her products -- and they look MAGNIFICENT! You should ask her about making chocolates that aren't too fatty. I know she said that dark chocolate is the best choice, and white chocolate is the worst (because white chocolate isn't even chocolate; it's all butter fat). Anyway, she would have some excellent recommendations for you. Just start a new post and direct it to "Jen -- WIW" (Wild Image Woman). She'll get it!
Good luck,
Bev
--------------------
<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
Print
Remind Me
Notify Moderator
|
Posts
