[ebrbetty]

I'be been using fleishmans but its 11 grams a tablespoon
does antone know of a lower fat one thats safe?
thanks

[jny21]

I use I Can't Believe its Not Butter Light. It has only 5 g fat/tbsp. You can't beat that when you're doing a lot of baking.

[ebrbetty]

jny21, on Mar 20 2007, 05:18 PM, said:

I use I Can't Believe its Not Butter Light. It has only 5 g fat/tbsp. You can't beat that when you're doing a lot of baking.

thanks so much

[NoGluGirl]

ebrbetty, on Mar 20 2007, 06:33 PM, said:

thanks so much

Dear ebrbetty,
I use Smart Balance. It has 9 grams of fat per Tablespoon, but there is a Light version. It is labeled gluten free, too! The Smart Balance Light only has 5 grams of fat per Tablespoon. I hope that helped!
Sincerely,
NoGluGirl

[ebrbetty]

thank you...we use very little butter in my house, maybe a pound a month or so but I like to keep the fat grams low when I do have to use it.

[jerseyangel]

I use Smart Balance, also. Never tried the Light, but the regular is pretty good.

Says "gluten free" right on the tub!

[RiceGuy]

Personally, I've never liked the idea of a low fat margarine. I mean, what's the point of margarine if not to actually put fat on/in the food? All fats have the same number of calories per tbsp. The only way margarine can be less than that is if it has fillers and/or water whipped into it. That's why the lighter stuff is typically in a tub, because it's actually watered down. Seems to me if one want less fat then just use less margarine, because that's what the lighter products are anyway.

For a healthier choice I'd recommend coconut butter. Sure it's still fat, but since it's mainly MCFAs, it won't end up as body fat nearly as easily as other fats can. Seems to me I've made this recommendation to you (ebrbetty) before, and if so I apologize for the repeat. As I recall, weight management wasn't any different for you with the coconut oil.

But one thing I'd like to point out to others who might run across this thread, is that when using a low fat spread for the purpose of fat such as in baking, result may not live up to expectations. Often times, baked goods depend on the fat to achieve the desired consistency. The flavor aspect is another thing entirely. It's one thing to make a spread taste like fat, but it's altogether different to make it work like one, such as frying eggs with it, or just getting it to melt right. I'm sure we all know how that goes.

Keep in mind that I am biased, as someone whom never gains weight no matter how much fat is consumed. I used to think I just had a good metabolism, but now I know it's the result of years of gluten.

[cchhrriiss]

Land O Lakes Butter light with Canola Oil. 5 grams of Fat. Tastes good, and not as much chemicals as margarine.

[ebrbetty]

cchhrriiss, on Mar 21 2007, 02:22 PM, said:

Land O Lakes Butter light with Canola Oil. 5 grams of Fat. Tastes good, and not as much chemicals as margarine.

thank you

[NoGluGirl]

Dear RiceGuy,
You can use Smart Balance Light for baking. It turns out very well. I was surprised. The reason I must go so low on the fat is due to having my gallbladder removed. I get as sick as if I ingest gluten when I consume too much fat. So, Smart Balance is great. Plus, they are transfat free, which is heart healthy. The light version has flaxseed oil in it.
You are so lucky you do not gain weight on fats. Many people are not that fortunate! As far as the MCFA go in the Coconut Butter, they are great to help with thyroid disease. I have that as well.
So, I will keep in mind this stuff (aside from the regular coconut oil I have on hand) for my thyroid's sake. I did not even know they made coconut butter! I am glad you posted this!
Sincerely,
NoGluGirl