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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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hathor

What Fat Can I Use To Make Cookies

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I'm getting frustrated. I have a yummy sounding gluten-free chocolate cookie mix that doesn't contain any of the things I have to avoid. But I need to add fat to it. Butter is out (casein). Margarine seems to be out (every single one I looked at in the store had some soy). The mix says oil won't work properly.

Is there a more unusual brand of margarine out there that does not contain soy? Can I use oil & add something else to keep the mix at the right consistency? Some other ingredient that could be used?

Someone on another board recommended coconut oil. Might that work?

Or perhaps I could use a fat replacer, like applesauce or Wonderslim?

Help, help. I WANT these cookies something fierce :lol:

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Hi Hathor,

I use Spectrum Organic Shortening in my baking. In cookies, it works exactly like Crisco.

It's 100% palm oil, and is non-hydrogenated. :)

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Coconut oil would be my choice if I wouldn't be intolerant to it, as it is extremely healthy (and it is semi-solid). I use lard for all my baking, and it works great for cookies. Just make sure you find lard that is non-hydrogenated.

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I wish I could use coconut, but I'm also extremely intolerant to it :angry:

I tolerate the palm well.

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We use Coconut oil in everything. Infact, I made chocolate chip cookies for the first time in forever just last night and used coconut oil. If you like mounds or almond joy candy bars, that is similar to the coconut flavor with the chocolate. Actually, it was less coconut flavored than I thought it would be. I use the coconut oil to grease my pans for eggs and pancakes and all else. I only do not enjoy the flavor in mashed potatoes, though on all other vegetables, especially stir fry, coconut oil is wonderful.

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I use coconut oil.

I like Ursa Major's idea of using lard. My great-aunt used to make the best chocolate chip cookies and used lard. I know the refried beans I like the best from the grocery are made with lard. It might not be as good for you as coconut oil, but we're not talking about an every day thing.

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... but we're not talking about an every day thing.

oh...

:P

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oh...

:P

:lol::lol:

I'm just dreaming anyway ... I'm not allowed to have any sugar at all until the Lyme is under control, and that will take AT LEAST a year or two ... so, we're talking NEVER for me! :blink:

I like answering alcohol questions and dreaming about martinis, too ... :lol:

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Coconut oil in chocolate chip cookies is REALLY GOOD!

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Or if the coconut oil doesn't work there's always ghee and lard.

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Sometimes, oil will work sufficiently - the main thing is that the amount of water is oil is far less (none) than in butter, which is why the recipes don't come out. You can look up how much water is in butter, and do the math to find out how much oil/water you'd need to sub for how much butter was called for, but it can depend on the recipe. (I use canola oil when making muffins/cookies.)

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Thanks, everyone. It looks like I'm going to be forced to make these cookies several times, just as a scientific experiment to see what works the best :lol:

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If your mix happens to be Arrowhead Mills the coconut oil will really seriously work well.

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Thanks, everyone. It looks like I'm going to be forced to make these cookies several times, just as a scientific experiment to see what works the best :lol:

I'm so excited to see this thread! My 6yo is always saying to me, "Mommy, I feel really bad for you that you can't eat XXXXX." So for his science fair project, we decided to experiment with different ingredients to create a gluten/dairy/soy-free cookie recipe. He's really excited about it, and now I have some ideas for things to try for butter replacements! It will probably be a few weeks before we get around to it, but I'll let y'all know what he concludes. ;)

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I thought I'd try the coconut oil first. But I've found a local source for the Spectrum shortening in case I want to do a taste comparison. (I better wait until my chocoholic daughter comes back from college :lol: )

I read in a book yesterday that one should use 3/4's of the amount of indicated butter/margarine in a baking recipe if using coconut oil. Has anyone found this to be true?

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