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Can you substitute olive oil or any other vegetable oil with butter?

post #1 of 7
Thread Starter 
hi, can i substitute olive oil or any other vegetable oil with butter for brownies to make sugar free and gluten free ?? will it taste good??
post #2 of 7

Don't use olive oil it has a taste. Try coconut oil melted down

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 7

If you want some seriously good sugar free/gluten free brownies that are freakin awesome....here is a recipe:

 

1 cup garbanzo-fava bean flour

1/4 cup potato starch

2 Tbsp arrowroot

1/2 cup cocoa powder

1 cup sugar (I substitute 12 tsp of a stevia blend)

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp xanthan gum

1 tsp salt

1/2 cup coconut oil, plus more for the baking tins 

1/2 cup unsweetened applesauce

2 Tbsp pure vanilla extract

1/2 cup hot water or coffee

1 cup vegan or regular chocolate chips (dark)

 

Preheat oven to 325 degrees F. Lightly grease three 12-cup mini muffin tins with coconut oil (I use a 24-cup mini muffin tin)

 

Mix together the flour, potato starch, arrowroot, cocoa powder, sugar (stevia), baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup coconut oil, applesauce, vanilla, and hot water (or coffee) to the dry ingredients and stir until batter is smooth. Fold in the chocolate chips until they are evenly distributed.

 

Using a small scoop (about the size of a melon baller), scoop the batter into the prepared tins. Bake on the center rack for 10 minutes, rotating the tray after 5 minutes. (for a more fudgier cake, bake only 8 minutes total). The finished brownie will have a firm edge with a soft center, and a toothpick inserted in the center will come out clean.

 

Let the brownies stand in the pan for 10 minutes; best served warm. To maintain freshness, leave the brownies in the tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.

 

- Recipe courtesy of Babycakes

 

 Warning:

These are very rich so I make them in the mini muffin tins as a two-bite brownie. I have made this recipe so many times for my friends and family that now they have told others and want me to bake it for them. These people are not all celiacs and diabetics so ya know the taste is bringing them back......lol!

 

Hope you give it a try.....you will not be disappointed ;)

post #4 of 7
Thread Starter 

thank you os much for the recipe. we don't get potato starch, applesauce, and xanthan gum

post #5 of 7
Thread Starter 

what can i substitute it with?

post #6 of 7
Why would using butter instead of oil relate to sugar-free or gluten-free?
Aside from that question, keep in mind that butter is about 82% fat while oil is 100% fat, so you need to adjust for that.
post #7 of 7

You may substitute potato starch with corn or tapioca starch. Or just add 4 Tbsp arrowroot in substitution of the potato starch in the recipe above. Do not use rice starch as it leaves a very grainy aftertaste that does not taste good.

 

You can substitute xanthan gum with ground psyllium husk, ground flaxseed or ground chia seeds. I combine all three in a jar so that when I need to use it I can just pull a pinch out and grind it up for use in my gluten free, gum free recipes. If you wish to use any one of the substitutes individually then I suggest soaking the ground flaxseed or ground chia seed in a small amount of water before adding to a recipe. These are amazing for gluten free bread recipes......especially psyllium!

 

You can substitute applesauce with pureed pears, pureed prunes, half of a banana pureed, or pumpkin puree. As the applesauce is a substitution for eggs in this recipe you may also use 2 eggs. I would suggest however that you use the pears, banana or pumpkin first as the prunes are sweet and you might need to cut down on the sugar a bit however that will require experimentation.

 

Hope some of this helps :) 

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