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Old 07-06-2010, 05:32 PM
limitme limitme is offline
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Default What Can You Use in Baking Instead of Vegetable Oil?

Baking seems to be pretty precise. When a recipe calls for vegetable oil, what can you use instead?
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Old 07-06-2010, 05:45 PM
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Baking seems to be pretty precise. When a recipe calls for vegetable oil, what can you use instead?
I've used light olive oil in cakes, etc. with good results.
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Old 07-07-2010, 05:47 PM
Marilyn Marilyn is offline
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I haven't used any oil but coconut oil for about 7 years. I use the expeller pressed as this doesn't have a noticeable coconut flavor. Pie crust is the exception and I use lard for that. If the recipe calls for butter I use that but NEVER margarine---won't have it in the house! I do quite a bit of baking and have good luck with coconut oil....you may have to use slightly more flour. For cookies I sometimes do a test cookie and add more flour if it spreads out too much. I buy the coconut oil by the 5 gallon pail and the organic oil by the gallon. I use that in my morning coffee. Good luck!
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Old 07-07-2010, 07:16 PM
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Originally Posted by Marilyn View Post
I haven't used any oil but coconut oil for about 7 years. I use the expeller pressed as this doesn't have a noticeable coconut flavor. Pie crust is the exception and I use lard for that. If the recipe calls for butter I use that but NEVER margarine---won't have it in the house! I do quite a bit of baking and have good luck with coconut oil....you may have to use slightly more flour. For cookies I sometimes do a test cookie and add more flour if it spreads out too much. I buy the coconut oil by the 5 gallon pail and the organic oil by the gallon. I use that in my morning coffee. Good luck!
I just bought some cold pressed unrefined coconut oil....I don't mind the smell...maybe I'll try that....
its just...not liquid...would that make mixtures too thick? since its solid?
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Old 07-07-2010, 07:49 PM
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Coconut oil melts at very low temperatures! You could put your container in a warm spot to liquify it or if it is "soupy" just use it as is. If the recipe calls for a solid shortening (Crisco) use a more solid coconut oil. There is lots of good info on the westonapricefoundation.org site and the tropicaltraditions.com site. Never micro-wave it!!
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Old 07-08-2010, 12:34 AM
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Quote:
Originally Posted by limitme View Post
Baking seems to be pretty precise. When a recipe calls for vegetable oil, what can you use instead?
Coconut oil.

Organic virgin coconut oil.
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Old 07-08-2010, 06:24 AM
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Thumbs up Coconut Oil for baking!

I agree with those who've said Coconut Oil. It melts very easily; I made some
brownies recently using coconut oil instead of veggie oil.
Just put the required amount of coconut oil in a measuring cup and set it
outside for a few minutes; trust me, in this heat it will melt quickly.
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Old 07-08-2010, 11:07 AM
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I use rice bran oil... my favorite oil.... For baking cookies and cakes, some folks have used applesauce in place of the oil.. When I make my frosting for cakes, I use an old butter cream recipe, and instead of using crisco, I use half butter (the real stuff) and have cream cheese... while it makes an excellent frosting, it melts faster.
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Old 07-08-2010, 11:10 PM
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Quote:
I use half butter (the real stuff)
There was a heart doctor from England who recently tried to have butter banned due to the damage it does to the heart and arteries.
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Old 07-09-2010, 06:31 AM
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Originally Posted by just me View Post
I use rice bran oil... my favorite oil.... For baking cookies and cakes, some folks have used applesauce in place of the oil..
I had not thought of rice bran oil. I knew that it has the highest vitamin E content. Excellent antioxidant. I remember, long ago, Dr. David Williams said to cut open an vitamin E cap and mix in your ground meat before cooking, such as hamburgers. This will keep it from creating oxidants or carcinogens, which can be harmful to your health. I'll bet rice bran oil would work the same way. Coconut oil has a high "smoke point" value as well.

Here is some info of health benefits of various oil. They don't show coconut oil in their comparison. Also, they are a product promoter, so here is a wikipedia link for some confirmation. http://en.wikipedia.org/wiki/Rice_bran_oil

Quote:
http://www.californiariceoil.com/nutrition.htm

Rice Bran Oil: The most balanced and versatile oil on the market and closest to the AHA recommendations. Rice bran oil is a superior salad, cooking, and frying oil which leaves no lingering after taste. The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value.

Naturally Rich in Vitamin E (Tocopherol and Tocotrienol). Both Types of Vitamin E are natural antioxidants that help fight free radicals, a major cause of cancer. Tocotrienol is believed to vastly out perform Tocopherol in fighting free radicals and in preventing oxidation, it also helps lower cholesterol levels in the blood. Tocotrienol is a difficult nutrient to find but is abundant in California Rice Oil Company’s Rice Bran Oil.

High in Oyzanol. Oryzanol is a powerful antioxidant only found in rice bran oil. It is more active than Vitamin E in fighting free radicals. Oryzanol is effective in lowering cholesterol levels in the blood, reducing liver cholesterol synthesis and treating menopausal disorders.

Phytosterols (not shown in the antioxidant chart) are nutrients with many health benefits and are more abundant in Rice Bran Oil than any other oil. Scientific research suggest that Phytosterols reduce cholesterol, provide anti-inflammatory effects, inhibit the growth of cancer cells, improve the immune system and have other health benefits. There are 27 different phytosterols in Rice Bran Oil.
I don't know what they mean by, "Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories."
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