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Butter Substitute

bettyboop3850

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bettyboop3850 Newbie
bettyboop3850
Posted

Hi i noticed in the baking isle that Betty Crocker has gluten free cake brownie and cookie mixes which require 1 stick of butter. Is their a substitute I can use that is low fat.

Thanks

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Dixiebell Contributor
Dixiebell
Posted

Can't you use apple sauce instead of oils? Maybe?

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Is fat the only reason you don't want to use butter? Because butter realy works best if you don't have a dairy/casein allergy. I did see someone suggest using coconut oil in another thread, but that is still high in fat. :unsure:

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Can't you use apple sauce instead of oils? Maybe?

Oh, yeah, I was thinking about the cookies when I replied, but I have used pumpkin puree in place of the butter/oil for the cake mixes.

Mizzo Enthusiast
Mizzo
Posted

I have used olive oil as a substitute in many recipes, it works fine but doesn't have as nice a flavor as butter. :(

Roda Rising Star
Roda
Posted

Is fat the only reason you don't want to use butter? Because butter realy works best if you don't have a dairy/casein allergy. I did see someone suggest using coconut oil in another thread, but that is still high in fat. :unsure:

I use coconut oil frequently and have used it in the brownie mix with great sucess. I love the flavor it imparts. Yes it is high fat but it is fats that are good for you.

dante'sgirl Newbie
dante'sgirl
Posted

Hi i noticed in the baking isle that Betty Crocker has gluten free cake brownie and cookie mixes which require 1 stick of butter. Is their a substitute I can use that is low fat.

Thanks

I actually love both the cake and brownie mixes with applesauce instead of butter. The cakes seem a bit more moist and the brownies are a little more fudgy, so depending on how you like them, applesauce can be an excellent substitute. Unfortunatly cookies don't turn out so well without added fat, but I often use light stick margarine (I use blue bonnet light since it is dairy free) which has only 5g of fat per tablespoon. The cookies aren't quite as crispy and are more prone to breaking when being removed from the sheet, but if you let them cool completely they come out perfectly. I also sometimes use the light margarine sticks for the brownies. Since the mix only requires half a stick, they are still quite low fat and they have a little more of a chewy quality than with applesauce.

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Nor-TX Enthusiast
Nor-TX
Posted

I use only the Smart Balance Light margarine for everything. You have to be careful when you are purchasing this product though because only the light is both gluten-free and casein free. Look for the little Kosher symbol and the words "parve". That means there is absolutely no milk, no casein, no lactose in this product. It works perfectly for all my frying, baking and is delicious.

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