Fat Substitutions

  • Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe.
  • Reducing fat will give baked goods a denser texture; to correct for this, try increasing the sugar in the recipe and/or beating the egg whites and folding them into the batter.
  • Flaxseed meal can replace some, or all, of the fat such as margarine, shortening, or butter in a recipe. Baked goods with flax as a replacement for fat tend to brown more quickly than regular recipes, so you may have to change normal cooking times. Fat substitute formula: The substitution ratio is three parts flaxseed meal for every part oil or fat you are replacing. For example, if replacing 1 Tbsp (15 mL) of fat, use 3 Tbsp (45 mL) of flaxseed meal.

Butter

  • The origin of butter goes way back to the first domestication of animals, and people have loved it ever since! Throughout history many civilizations have prized butter for its health benefits and life-sustaining properties.
  • Butter in Canada and the US comes in one pound bricks (about 455 grams), each brick or box has 2 cups or 4 sticks. One stick of butter is 1/2 cup or about 110 grams or 1/4 pound.

Replace 8 tablespoons (1 stick) butter with one of the following:
8 tablespoons (1 stick) unsalted GF margarine
8 tablespoons Earth Balance (Non-Dairy) Buttery Spread
8 tablespoons Spectrum Organic Shortening (GF + vegan)
8 tablespoons vegetable, canola or olive oil
8 tablespoons coconut oil
6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice