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 Substitute For Baking

Kelleybean

Recommended Posts

Kelleybean Enthusiast
Kelleybean
Posted

Hi -

We are going to be transitioning my 2 y.o. son to a casein free diet in a few weeks. I noticed that lot of the cake mixes require butter - what would be a gluten free substitute? I know that ghee is Gluten-free Casein-free, but you don't bake with it right?

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

Celiac.com Sponsor (A8-M):


celiac-mommy Collaborator
celiac-mommy
Posted

Hi -

We are going to be transitioning my 2 y.o. son to a casein free diet in a few weeks. I noticed that lot of the cake mixes require butter - what would be a gluten free substitute? I know that ghee is Gluten-free Casein-free, but you don't bake with it right?

I always use oil in my cakes. Never butter. Just sub straight across. I use light olive oil, not extra virgin. I try to stay away from corn/canola/soy, etc... personal preferance.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I always use oil in my cakes. Never butter. Just sub straight across. I use light olive oil, not extra virgin. I try to stay away from corn/canola/soy, etc... personal preferance.

I also use LIGHT olive oil in everything I bake. I get the big jugs of Bertolli Light Olive Oil from BJ's warehouse. It has very little flavor and things don't have that woody olive taste that Virgin Olive oil or Extra virgin Olive oil have.

Nor-TX Enthusiast
Nor-TX
Posted

I use the Smart Balance Light. Look for the Parve sign on the side of the carton. That indicates there is absolutely no dairy products in the margarine.

I use it in cakes, cookies and frying and it works great. It tastes good too.

eyeaspire Newbie
eyeaspire
Posted

I'm starting a gluten-free bakery and have found that coconut oil is AMAZING! It can be expensive at stores, but (Company Name Removed - They Spammed This Forum and are Banned) usually has good deals on it. It is just as fatty as butter and can be used as a solid or when melted. If you are concerned about the flavor, double your vanilla and other seasonings & that should be sufficient. I've worked with various oils and shortenings and while they all work to one degree or another, I'm still partial to good fat (not to mention all of the health benefits of it!).

eatmeat4good Enthusiast
eatmeat4good
Posted

I use grapeseed oil for cakes, cookies and frying.

I like it the best.

But I also use safflower oil, olive oil and coconut oil depending on what I am making.

RiceGuy Collaborator
RiceGuy
Posted

I also find coconut oil works very well in all sorts of things. Plus I really like coconut, so it's all good to me :) Although the cheap RBD (Refined, Bleached & Deodorized) coconut oils are basically bland anyway, not that I'd suggest them though. Knowing how wonderful truly good coconut oil tastes, that's the only one I'd recommend. Centrifuged coconut oil is IMO far above all others.

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

Celiac.com Sponsor (A8-M):


eatmeat4good Enthusiast
eatmeat4good
Posted

Riceguy? How does one know if coconut oil has been centrifuged? Can you recommend the brand? I'm interested.

Juliebove Rising Star
Juliebove
Posted

Coconut Oil.

RiceGuy Collaborator
RiceGuy
Posted

Riceguy? How does one know if coconut oil has been centrifuged? Can you recommend the brand? I'm interested.

If it doesn't specifically state that it is centrifuged, then it's not. There aren't many places to get it, so a search should turn up the few there are. I've had two, but not side by side, so am not sure if one is better than the other as far as taste goes, but the second one went rancid fast, which suggests that the water content was too high. The company has stopped offering it anyway though, stating that their supplier couldn't keep up. So if you want a brand recommendation, I'd say get some Open Original Shared Link. Last I looked, they had a sample size too. Truly marvelous stuff!

eatmeat4good Enthusiast
eatmeat4good
Posted

Thanks a million!

I'm sure I will love it! :)

Kelleybean Enthusiast
Kelleybean
Posted
  • Author

Thanks! Coconut oil seems like a good choice ... not worried about fat when I'm making recipes that call for a stick of butter anyway :)

Mango04 Enthusiast
Mango04
Posted

Earth Balance

Wheatfreeleeshy Rookie
Wheatfreeleeshy
Posted

Earth Balance

I heartily agree! Earth Balance is THE closest thing to real butter. I am a bonified butter snob, can't stand the taste of most substitutes (Smart Balance - uck). Earth Balance is wonderful though. My fave is the whipped kind for toast, muffins, etc. But the regular is great too - and a little cheaper so better for baking.

Kelleybean Enthusiast
Kelleybean
Posted
  • Author

Thanks for the info about Earth Balance. Used it for cookies and also scrambled eggs and worked really well!

Wheatfreeleeshy Rookie
Wheatfreeleeshy
Posted

Yay!

Wheatfreeleeshy Rookie
Wheatfreeleeshy
Posted

Yay!

Kelleybean Enthusiast
Kelleybean
Posted
  • Author

I'm starting a gluten-free bakery and have found that coconut oil is AMAZING! It can be expensive at stores, but (Company Name Removed - They Spammed This Forum and are Banned) usually has good deals on it. It is just as fatty as butter and can be used as a solid or when melted. If you are concerned about the flavor, double your vanilla and other seasonings & that should be sufficient. I've worked with various oils and shortenings and while they all work to one degree or another, I'm still partial to good fat (not to mention all of the health benefits of it!).

Stupid question ... I got some coconut oil about a week ago. Haven't opened it yet but it looks fairly solid. There is a cake recipe I want to try that says "liquified coconut oil". Is that a different product? Or do I need to do something to the oil in the jar I bought?

RiceGuy Collaborator
RiceGuy
Posted

Stupid question ... I got some coconut oil about a week ago. Haven't opened it yet but it looks fairly solid. There is a cake recipe I want to try that says "liquified coconut oil". Is that a different product? Or do I need to do something to the oil in the jar I bought?

You can simply warm the coconut oil until it melts, which would be at about 76 degrees or so. Either scoop out some into a cup, and set the cup in warm water, or put the entire jar into warm water (which will obviously take longer).

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
    3. Scott Adams
      - Scott Adams replied to Colleen H's topic in Related Issues & Disorders
      2

      Heat intolerant... Yikes

      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium. Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend...
    4. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      Related issues

      I am so sorry you are going through this; it sounds incredibly overwhelming and disheartening to be dismissed by the very medical professionals you're turning to for help. It is completely understandable that you feel lost and exhausted, not just from the relentless physical symptoms like the leg pain, stomach issues, and profound fatigue, but from the psychological...
    5. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      23

      Headaches / Migraines and Hypoglycaemia

      Some people have difficulty processing tyrosine. Cut out the nuts and cheese and see if there's any difference. Everyone is different. This study shows that tyrosine can affect our brain with detrimental effects as we age. Neuro-Cognitive Effects of Acute Tyrosine Administration on Reactive and Proactive Response Inhibition in Healthy Older Adults ...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,149
    • Most Online (within 30 mins)
      7,748
    dvyoung
    Newest Member
    dvyoung
    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
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
    • Scott Adams
      Heat intolerant... Yikes

      By Scott Adams · Posted

      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Related issues

      By Scott Adams · Posted

      I am so sorry you are going through this; it sounds incredibly overwhelming and disheartening to be dismissed by the very medical professionals you're turning to for help. It is completely understandable that you feel lost and exhausted, not just from the relentless physical symptoms like the leg pain, stomach issues, and profound fatigue, but from the psychological toll of being told it's "just IBS" or that you need a therapist when you know your body is signaling that something is wrong. While it's true that a normal tTG test can indicate that celiac disease itself is being managed from a dietary perspective, it is a major oversight for your doctors to ignore your other diagnoses like SIBO, a hernia, and Barrett's esophagus, all of which can contribute significantly to the symptoms you describe. You are absolutely right to be seeking a new Primary Care Physician who will listen to your full history, take your Barrett's diagnosis seriously, and help you coordinate a care plan that looks at the whole picture, because your experience is not just in your head—it's in your entire body, and you deserve a medical team that acknowledges that. I had hernia surgery (laparoscopic), and it's not a big deal, so hopefully you can have your new doctor give you some guidance on that.
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Some people have difficulty processing tyrosine.  Cut out the nuts and cheese and see if there's any difference.  Everyone is different. This study shows that tyrosine can affect our brain with detrimental effects as we age. Neuro-Cognitive Effects of Acute Tyrosine Administration on Reactive and Proactive Response Inhibition in Healthy Older Adults https://pmc.ncbi.nlm.nih.gov/articles/PMC6084775/ "In conclusion, we show age-related effects of tyrosine administration especially on proactive, not reactive, response inhibition, accompanied by signal changes in dopamine-rich fronto-striatal brain regions. Specifically, we observed that tyrosine’s effect on brain and cognition became detrimental with increasing age, questioning the cognitive enhancing potential of tyrosine in healthy aging."
×
×
  • 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.