Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What Fat Can I Use To Make Cookies

hathor

By hathor
in Food Intolerance & Leaky Gut

Recommended Posts

hathor Contributor
hathor
Posted

I'm getting frustrated. I have a yummy sounding gluten-free chocolate cookie mix that doesn't contain any of the things I have to avoid. But I need to add fat to it. Butter is out (casein). Margarine seems to be out (every single one I looked at in the store had some soy). The mix says oil won't work properly.

Is there a more unusual brand of margarine out there that does not contain soy? Can I use oil & add something else to keep the mix at the right consistency? Some other ingredient that could be used?

Someone on another board recommended coconut oil. Might that work?

Or perhaps I could use a fat replacer, like applesauce or Wonderslim?

Help, help. I WANT these cookies something fierce :lol:

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Hi Hathor,

I use Spectrum Organic Shortening in my baking. In cookies, it works exactly like Crisco.

It's 100% palm oil, and is non-hydrogenated. :)

Ursa Major Collaborator
Ursa Major
Posted

Coconut oil would be my choice if I wouldn't be intolerant to it, as it is extremely healthy (and it is semi-solid). I use lard for all my baking, and it works great for cookies. Just make sure you find lard that is non-hydrogenated.

jerseyangel Proficient
jerseyangel
Posted

I wish I could use coconut, but I'm also extremely intolerant to it :angry:

I tolerate the palm well.

HawkFire Explorer
HawkFire
Posted

We use Coconut oil in everything. Infact, I made chocolate chip cookies for the first time in forever just last night and used coconut oil. If you like mounds or almond joy candy bars, that is similar to the coconut flavor with the chocolate. Actually, it was less coconut flavored than I thought it would be. I use the coconut oil to grease my pans for eggs and pancakes and all else. I only do not enjoy the flavor in mashed potatoes, though on all other vegetables, especially stir fry, coconut oil is wonderful.

CarlaB Enthusiast
CarlaB
Posted

I use coconut oil.

I like Ursa Major's idea of using lard. My great-aunt used to make the best chocolate chip cookies and used lard. I know the refried beans I like the best from the grocery are made with lard. It might not be as good for you as coconut oil, but we're not talking about an every day thing.

Jestgar Rising Star
Jestgar
Posted
... but we're not talking about an every day thing.

oh...

:P

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


CarlaB Enthusiast
CarlaB
Posted
oh...

:P

:lol::lol:

I'm just dreaming anyway ... I'm not allowed to have any sugar at all until the Lyme is under control, and that will take AT LEAST a year or two ... so, we're talking NEVER for me! :blink:

I like answering alcohol questions and dreaming about martinis, too ... :lol:

Mango04 Enthusiast
Mango04
Posted

Coconut oil in chocolate chip cookies is REALLY GOOD!

Nancym Enthusiast
Nancym
Posted

Or if the coconut oil doesn't work there's always ghee and lard.

tarnalberry Community Regular
tarnalberry
Posted

Sometimes, oil will work sufficiently - the main thing is that the amount of water is oil is far less (none) than in butter, which is why the recipes don't come out. You can look up how much water is in butter, and do the math to find out how much oil/water you'd need to sub for how much butter was called for, but it can depend on the recipe. (I use canola oil when making muffins/cookies.)

hathor Contributor
hathor
Posted
  • Author

Thanks, everyone. It looks like I'm going to be forced to make these cookies several times, just as a scientific experiment to see what works the best :lol:

Mango04 Enthusiast
Mango04
Posted

If your mix happens to be Arrowhead Mills the coconut oil will really seriously work well.

jnclelland Contributor
jnclelland
Posted
Thanks, everyone. It looks like I'm going to be forced to make these cookies several times, just as a scientific experiment to see what works the best :lol:

I'm so excited to see this thread! My 6yo is always saying to me, "Mommy, I feel really bad for you that you can't eat XXXXX." So for his science fair project, we decided to experiment with different ingredients to create a gluten/dairy/soy-free cookie recipe. He's really excited about it, and now I have some ideas for things to try for butter replacements! It will probably be a few weeks before we get around to it, but I'll let y'all know what he concludes. ;)

hathor Contributor
hathor
Posted
  • Author
If your mix happens to be Arrowhead Mills the coconut oil will really seriously work well.

No, it is this one: https://www.celiac.com/catalog/product_info...da29f554c88b3c3

But I guess, in the interest of thoroughness, I will have to try the Arrowhead Mills mix too :lol:

hathor Contributor
hathor
Posted
  • Author

I thought I'd try the coconut oil first. But I've found a local source for the Spectrum shortening in case I want to do a taste comparison. (I better wait until my chocoholic daughter comes back from college :lol: )

I read in a book yesterday that one should use 3/4's of the amount of indicated butter/margarine in a baking recipe if using coconut oil. Has anyone found this to be true?

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,036
    • Most Online (within 30 mins)
      7,748
    Darcy22
    Newest Member
    Darcy22
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Celiac getting dentures

      By Scott Adams · Posted

      This is an older article, but may be helpful.  
    • gfmom06
      Celiac getting dentures

      By gfmom06 · Posted

      I have had orthodontic work done. The 3M invisalign material was no problem. BUT my retainers are another matter. They seemed okay for a few months. Now, however, they cause a burning sensation on my tongue, gums and insides of my lips. The burning sensation is now spreading to my throat. I notice it when I breathe. This is annoying and interferes with my enjoyment of eating. I am visiting with my provider tomorrow. We'll see where this goes from here.
    • Beverage
      Is this celiac?

      By Beverage · Posted

      Exactly which blood tests were done? There are a few different ones and some docs don't do them all. Also, your results and reference ranges for each?
    • Jmartes71
      Fighting for a name

      By Jmartes71 · Posted

      Thankyou so much for your words.Its a hard battle when a supposed well known hospital whose celiac " specialist " has down played me because my colon looks fine and put it in my medical and so pcp doesn't take seriously. In their eyes we all carry that gene.Im having alot of bad days trying to be positive because of it.
    • Scott Adams
      Celiac getting dentures

      By Scott Adams · Posted

      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.