A butter substitution question

[Guest guest]

As I am exceedingly allergic to dairy products, there have been times when

I've been tempted to make something with olive oil instead of butter for the

family. So far, no one (spouse and 2 teens) has complained about my olive oil

chocolate chip cookies (sub oil for butter exact measure) nor my olive oil

brownies.

But, there are other things I'd like to bake that call for butter and I

haven't yet had the temerity to make the switch. For instance, how about

spritz cookies from a cookie press? Could they be made with olive oil instead

of butter? Would that affect their consistency in terms of being too loose

for the press machinery? I know that the last time I made them, the

directions said to melt the butter and mix with the flour. But the final

result if oil is used? How affected would that be? Pecan pie?

*Do we bake with butter for the flavor or for another attribute?* When can I

recognize that the butter is used for the attribute that isn't flavor? Any

Home Ec majors ever learn this info?

Any thoughts, guesses, opinions or learned comments on substituting olive oil

for butter?

I know that there are less flavorful types of olive oil that can be used,

but at this time the cookies and brownies were made with extra virgin olive

oil because that's what I had in the kitchen.

I asked the Betty Crocker Helpline and they weren't able to answer my

question.

 

Thanks,

Holly

[Guest guest]

Hey Holly!

 

Visit the Spectrum Naturals page at

http://www.sprectrumnatural.com/index.html when you get the chance. They

make a canola oil butter that does not use hydrogenated oils nor does it

have any dairy products in them. I just bought some the other day, and I

will be using it either tonight or tomorrow morning. It looks and smells

like real butter.

 

Here is a list of the ingredients: Expeller Pressed Canola Oil, Water, Sea

Salt, Xanthan and Guar Gums, Soy Protein Isolate, Annatto, Citric Acid,

Sorbic Acid at 1/10 of 1% (anti-mold agent), Natural Butter Flavor

(non-dairy, soy-based), Turmeric.

 

Here is the Nutrition Facts:

Serving Size: 1 Tbsp. (14 g)

Servings: 20

Calories: 80

Calories from Fat: 80

 

Amount/Serving Percent of Daily Value*

Total Fat: 10 g 15%

Saturated Fat: 0.5 g 4%

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 6 g

Sodium: 55 mg 2%

Total Carbohydrate: 0 g 0%

Protein: 0 g 0%

 

 

*Percent of Daily Values are based on a 2,000-calorie diet.

 

NOTE: This product not used for frying! Be aware of this fact before

purchasing.

 

 

(^.^) Danell

 

 

 

cookwie [cookwie]

Wednesday, February 14, 2001 11:29 AM

Veg-Recipes

A butter substitution question

 

As I am exceedingly allergic to dairy products, there have been times when

I've been tempted to make something with olive oil instead of butter for the

family. So far, no one (spouse and 2 teens) has complained about my olive

oil

chocolate chip cookies (sub oil for butter exact measure) nor my olive oil

brownies.

But, there are other things I'd like to bake that call for butter and I

haven't yet had the temerity to make the switch. For instance, how about

spritz cookies from a cookie press? Could they be made with olive oil

instead

of butter? Would that affect their consistency in terms of being too loose

for the press machinery? I know that the last time I made them, the

directions said to melt the butter and mix with the flour. But the final

result if oil is used? How affected would that be? Pecan pie?

*Do we bake with butter for the flavor or for another attribute?* When can

I

recognize that the butter is used for the attribute that isn't flavor? Any

Home Ec majors ever learn this info?

Any thoughts, guesses, opinions or learned comments on substituting olive

oil

for butter?

I know that there are less flavorful types of olive oil that can be used,

but at this time the cookies and brownies were made with extra virgin olive

oil because that's what I had in the kitchen.

I asked the Betty Crocker Helpline and they weren't able to answer my

question.

 

Thanks,

Holly

 

 

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[Guest guest]

>Hey Holly!

>

>Visit the Spectrum Naturals page at

>http://www.sprectrumnatural.com/index.html when you get the chance. They

>make a canola oil butter that does not use hydrogenated oils nor does it

>have any dairy products in them. I just bought some the other day, and I

>will be using it either tonight or tomorrow morning. It looks and smells

>like real butter.

 

I've used this product to bake with and the results are OK. If you are

making biscuits or scones, they taste great while warm, but get a little

" rubbery " the next day or when cool. I prefer the Spectrum palm oil based

(non-hydrogenated) margarine or Earth Balance for baking. I like the

Spectrum spread for using on hot toast, etc., although I still think it has

a slightly " off " flavor. Just my .02 worth.

 

Lisa

 

Lisa T. Bennett (LTBennett)

The Organic Goddess Bakery and Catering

 

" The animals of the world exist for their own purposes. They

were not made for humans any more than blacks were made for

whites, or women for men. " ---Alice Walker

[Guest guest]

I missed the original question, but....if you're looking for butter

substitutions:

 

Spectrum Spread is a soft butter-like spread. No hydrogenated oils. Tastes

great on breads, mashed potatoes. Doesn't exactly melt, just spreads real

thin. You can't use it for frying. Should be about $2.59 for 10 oz. This is

a really good product; the only spread I use.

 

Spectrum just came out with an organic vegetable shortening, again no

hydrogenated oils. Good for cooking and baking. I've used it to saute

mushrooms and it's good. Haven't tried it yet in baking, but I suspect it

will do quite well. About $8.50 for a 2 lb. tub. Brand new item, so some

stores may have trouble getting it in. Spectrum has also announced a

dairy-and hydrogenated oil-free margarine, but I haven't been able to get it

in yet (I run a health food store).

 

Ilene