baking question

[phinnia]

I have a very good friend (hi arjache!!!) who is sensitive to dairy; so is Seaners. Is there any way to make baking with shortening any less ick-ifying? I can't stand the stuff, it's just weird. Is there a better dairyless butter substitute for baking, or a brand/way of using shortening to make it more palatable? I got some of this 'earth balance' but I'm not sure about it. (although I'm going to attempt a gluten and dairy free oatmeal raisin cookies soon. watch this space ... more like 'put a general weather eye on this space' I mean, I'm not running in there at this second or anything.

Comments

[mactavish.livejournal.com]

I've kept Earth Balance around for vegan friends, and some margarines don't have dairy in them. (Most have very little, some have whey.)

[arjache.livejournal.com]

Hello! Earth Balance works great for baking; it works just like butter in my experience. You can even make pastry out of it.

(And thank you for keeping me in mind. It means a lot to me.)

[zaratyst.livejournal.com]

earth balance is OK, but actually butter flavored crisco, ickey though it seems works really well in baking applications. I can't do much for dairy either. Stupid Lactose Intolerance! :)

[krasota.livejournal.com]

Crisco comes in sticks. You can cut and unwrap into your bowl.

I use palm shortening (soy-free, gluten-free, lard-free). It only comes in a tub and probably holds the same ick factor for you.

[foxestacado.livejournal.com]

I don't know if it's any help, but vegans use something called nut butter. I think they have to make it themselves though...

[lovesasa.livejournal.com]

I don't know anything about gluten, but the Moosewood Low-Fat Favorites often substitutes applesauce for shortening, and it has always turned out well for me. It helps keep the moistness without all the fat and grossness.

[doubletake.livejournal.com]

Coconut oil can sometimes work too.

What part do you find 'icky'? The color? The tub? The way it gets everywhere if you just stick a measuring cup in?

[natalief.livejournal.com]

I replace 'butter' with a dairy-free margarine (Sunflower Pure) which works in most places ( we even use it to fry mushrooms). I have not tried to rub flour into it to make pastry or scones yet, though - it is spreadable from the fridge.

Another alternative might be vegan ghee - an indian (subcontinent) fat, usually clarified butter but they do do a dairy free version in health food shops here in the UK. It is a solid like shortening/lard (non-vegan but dairy free animal fat). Then again, mum used to always use lard for her pastry and scones and they were delicious!

P.S. I will be very interested to read about your results - and any recipes, of course!