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
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,324
    • Most Online (within 30 mins)
      7,748
    mao5617
    Newest Member
    mao5617
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.