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coconut oil

post #1 of 6
Thread Starter 

I've been trying to substitute coconut oil for butter or margarine in baking without a lot of success.  In most baked goods the texture is different and heavier.  Anyone have any advise for using coconut oil?

post #2 of 6
When I've made muffins with it I notice that too and I add a little more moisture in the form of milk or applesauce or whatever wet ingredient is already going in. This works for muffins, not sure about anything else though.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 6
I would use butter instead of margarine. Avocado might be a replacement. There's a new product called Thrive Algae oil for cooking and baking but, I have not tried it yet.
post #4 of 6
Quote:
Originally Posted by Cerise View Post

I would use butter instead of margarine. Avocado might be a replacement. There's a new product called Thrive Algae oil for cooking and baking but, I have not tried it yet.
This does not answer the OP's question at all.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 6
Thread Starter 

I am experimenting specifically with coconut oil to make it dairy-free.  Will try adding some extra liquid.  Thanks.

post #6 of 6
Thread Starter 

I am experimenting specifically with coconut oil to make it dairy-free.  Will try adding some extra liquid.  Thanks.

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