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

Butter Replacement

lizard00

Recommended Posts

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!!!

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

Celiac.com Sponsor (A8-M):


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 :)

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

Celiac.com Sponsor (A8-M):


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.

Archived

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

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


  • Member Statistics

    • Total Members
      132,140
    • Most Online (within 30 mins)
      7,748
    KP009
    Newest Member
    KP009
    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
      Tamale ingredients

      By Scott Adams · Posted

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      GI DX celiac despite neg serology and no biopsy

      By Wheatwacked · Posted

      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
×
×
  • 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.