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Butter Replacement

lizard00

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lizard00 Enthusiast
lizard00
Posted

I'm not a big baker... at all.

But I want to make some scones for this weekend, and the recipe calls for vegan margarine. I can't do dairy, but I don't think highly of margarine. Is vegan margarine different than regular margarine, or is there something else I can use that will do the trick? I need 6 tbsp.

Thanks to all you bakers!!!

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Lockheed Apprentice
Lockheed
Posted

I think you can substitute veggie oil or canola oil. They just might not be as "creamy" tasting in the final product.

jerseyangel Proficient
jerseyangel
Posted

I use Spectrum Organic Shortening. :) It would work well in scones.

lizard00 Enthusiast
lizard00
Posted
  • Author
I use Spectrum Organic Shortening. :) It would work well in scones.

Would the measurement be the same? Could you find that at Whole Foods?

Mango04 Enthusiast
Mango04
Posted

Earth Balance would work, or maybe coconut oil.

Green12 Enthusiast
Green12
Posted

I was going to say Spectrum Shortening, I haven't used it but I believe it is free from hydrogenated oils, trans fats and all the bad stuff you probably don' t like in margarine.

I think it would be one for one in place of the margarine, but don't quote me on that.

jerseyangel Proficient
jerseyangel
Posted
Would the measurement be the same? Could you find that at Whole Foods?

Yes, you would substitute it one to one. The Spectrum "acts" exactly like Crisco in baking.

You can get it at Whole Foods :)

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lizard00 Enthusiast
lizard00
Posted
  • Author

Thanks Patti :D

I'm going to Whole Foods in a little bit, so I wanted to be sure it was there.

Thanks everyone for your speedy replies. I was hoping to have an answer before I had to go shopping. Yay B)

jerseyangel Proficient
jerseyangel
Posted
Thanks Patti :D

I'm going to Whole Foods in a little bit, so I wanted to be sure it was there.

Thanks everyone for your speedy replies. I was hoping to have an answer before I had to go shopping. Yay B)

You're very welcome :D

It comes in a blue and white plastic tub and at my WF, it's with the more alternative oils.

Happy shopping!

purple Community Regular
purple
Posted

How funny, I made scones this morning and am eating a sliver right now. Scrumptious recipe. I used Carol Fensters recipe from gluten-free Quick and Easy on page 204. I omitted the raisins. Then I added 1/2 cup of white chocolate chips and about a cup of fresh raspberries. OH YUMMY GOOD! You gotta try it. And I thought chocolate chip or apple cinnamon were my favorites...HA, not anymore. I don't know if they make DF white chocolate chips but I am sure just choc/raspberry would be good too. Tip: I used parchment paper to prevent sticking to the pan, it was much easier this time.

purple Community Regular
purple
Posted

I just read Carol's recipe and she suggests: unsalted butter or buttery spread, Earth Balance, or Soy Garden. I would use the Spectrum's.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I cook with Earth Balance. Sometimes I use an apple cause and Earth Balance combination to be healthier.

lizard00 Enthusiast
lizard00
Posted
  • Author

I made the scones earlier and used the Spectrum. My first time making scones.. I think. Anyway, they turned out great!!! I made pumpkin scones and put maple butter on top while they were still warm so it melted a little... YUMMMMM :rolleyes:

purple Community Regular
purple
Posted

Sounds wonderful! I found that scones are one of the easiest and fastest baked goody. Good anytime. You can put most any fruit or nut in them to make them healthier like you did the pumpkin. I used to make them the gluten way with added choc chips. Then top them with whipping cream, a drizzle of chocolate syrup and 3 or 4 choc chips on each slice. Not so healthy but extremely good. Ice cream would be good on them too or some homemade apple pie filling. Just use whatever fruit is in season. For those that can't have milk and are making them DF, they could dust them with powdered sugar, cinnamon and sugar, cocoa, or drizzle them with powdered sugar and water icing with or without a twist of lemon. Powdered sugar mixed with orange juice... Throw in a spoonful of ground flax too. Endless varieties. I have divided the dough and made 2 kinds at the same time. (2 of us wanted choc chip and 2 wanted blueberry) Have fun making new kinds!

Green12 Enthusiast
Green12
Posted
I made the scones earlier and used the Spectrum. My first time making scones.. I think. Anyway, they turned out great!!! I made pumpkin scones and put maple butter on top while they were still warm so it melted a little... YUMMMMM :rolleyes:

Glad to hear they came out so well. They sound delicious!

sickchick Community Regular
sickchick
Posted

I love love love Spectrum Coconut Oil

I made my first batch of gluten free & dairy free ice cream waffle cones this week and they were HEAVENLY!

After I perfect my technique I'll post! :)

Happy baking and good luck~

  • 3 weeks later...
iwbr Newbie
iwbr
Posted

I'm very new to the whole Gluten free world. I was just told I have Celiac disease and after living 44 years not worrying about anything, I'm a bit overwhelmed. I love to cook and bake, and so far everything I've seen in the bread and cookie depart. at the store seem like mini bricks.

Does anyone know if replacing applesauce with butter will make the final product moister??

Thx

ShayFL Enthusiast
ShayFL
Posted

If you remove the butter and use applesauce you will get a much chewier/moister end product.

There are some great cookbooks out there. I like "Cooking Free"....lots of baking in it and great information like exchanging out various things like sweeteners and fats.

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