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Need Advice
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5 posts in this topic

I can no longer bake with my usual safflower, canola, or sunflower oils. What I can use is corn oil, coconut oil, peanut oil, walnut oil, olive oil, and butter.

For cakes, what would be the best oil to use? Is pure corn oil too strong tasting to use in baking?

I wonder about the coconut oil too, how to convert a recipe that uses oil, is it one to one? And is it too strong tasting?

Any suggestions are appreciated :)

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Light olive oil works well. It is ultra refined and does not have the strong taste of regular olive oil.

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I was going to suggest light olive oil, too. I've used in baking and it works beautifully. :)

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in baking, personally, I like butter. In cooking I would say peanut oil with cast iron is a fantastic route for things like meats and veggies. For pasta type stuffs I like the light olive oil since it adds a little nutty flavor to the pasta.

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Thanks Shay, Patti, and Lockheed for your suggestions :)

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