Re: Margarine vs Liquid?
05/01/03 02:24 PM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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This depends on the type of recipe. For just about everything but baking you should be able to use canola or olive oil instead of butter (and you'll likely be able to reduce the amount of fat you use as well). For baking there are instances where a solid fat is critical - things like biscuits, pastry crusts, scones. Anything where you need a light and flaky texture, basically. Drop cookies depend on solid shortening most of the time, too. Baking is where the Spectrum or Soy Garden spreads can be invaluable - they work really well for making pastry crusts and biscuits.
For quick bread (banana, zucchini, etc.) and many cake recipes, you can use canola oil without any problems at all.
Hope this helps!
Best,
Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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