Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Recommended Posts

hathor Contributor

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

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

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

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

I tolerate the palm well.

HawkFire Explorer

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

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
... 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
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

Coconut oil in chocolate chip cookies is REALLY GOOD!

Nancym Enthusiast

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

tarnalberry Community Regular

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

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

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

jnclelland Contributor
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
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

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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,340
    • Most Online (within 30 mins)
      7,748

    Rachel Hill
    Newest Member
    Rachel Hill
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      My reaction to a gluten bolus exposure is similar to yours, with 2-3 hours of severe abdominal cramps and intractable emesis followed by several hours of diarrhea. I don't necessarily equate that one large exposure to gluten with significant intestinal lining damage, however. I think it's just a violent reaction to a what the body perceives to be a somewhat toxic substance that I am no longer tolerant of because I have quit exposing myself to it regularly. It's just the body purging itself of it rather than an expression of significant damage. Before diagnosis, when I was consuming gluten daily, I had little to no GI distress. I was, for the most part, a "silent celiac". The damage to my small bowel lining didn't happen all at once but was slow and insidious, accumulating over a period of years. The last time I got a big shot of gluten was about three years ago when I got my wife's wheat biscuits mixed up with my gluten-free ones. There was this acute reaction after about two hours of ingestion as I described above. I felt washed out for a few days and fully recovered within a week or so.  Now, I'm a 74-year-old male. So, I'm not worried about being pregnant. And I don't want to contradict your physicians advice. But I just don't think you have done significant damage to your small bowel lining by one episode of significant gluten ingestion. I just don't think it works that way.
    • Skydawg
      Wondering about some thoughts on how long to wait to try to get pregnant after a gluten exposure?  I have been diagnosed for 10 years and have followed the diet strictly. I have been cross contaminated before, but have never had a full on gluten exposure. I went to a restaurant recently, and the waiter messed up and gave me regular bread and told me it was gluten free. 2 hours later I was throwing up for the whole evening. I have never had that kind of reaction before as I have never had such a big exposure. My husband and I were planning to start trying to get pregnant this month. My dr did blood work to check for electrolytes and white blood cells, but did not do a full nutritional panel. Most of my GI symptoms have resolved in the past 2 weeks, but I am definitely still dealing with brain fog, fatigue and headaches. My dr has recommended I wait 3 months before I start to try to get pregnant.   I have read else where about how long it can take for the intestine to fully heal, and the impacts gluten exposure can have on pregnancy. I guess I am really wondering if anyone has had a similar experience? How long does it take to heal after 1 exposure like that, after following the diet so well for 10 years? Is 3 months an okay amount of time to wait? Is there anything I can do in the meantime to reduce my symptoms? 
    • ShadowLoom
      I’ve used tinctures and made my own edibles with gluten-free ingredients to stay safe. Dispensary staff don’t always know about gluten, so I double-check labels or just make my own.
    • Scott Adams
      It's great to hear that there are some good doctors out there, and this is an example of why having a formal diagnosis can definitely be helpful.
    • RMJ
      Update: I have a wonderful new gastroenterologist. She wants to be sure there’s nothing more serious, like refractory celiac, going on. She ordered various tests including some micronutrient tests that no one has ever ordered before.  I’m deficient in folate and zinc and starting supplements for both. I’m so glad I decided to go to a new GI!
×
×
  • Create New...