[chefwd]

@dpauley49 .... Ahhh, gluten free, the newest fad.... I work at a private all boys high school, and that seems to be coming up more and more with the students. After first it was a huge hassle, but the more I have been learning about it, the easier it is becoming. Though, I have to admit some of the bread and the have had to bring in is just awful tasting to me... I think that will be the next thing, to learn to make gluten free bread... it has to taste better fresh, than some of the stuff I have bought,

 

[luc_h]

Been there, done that!

when I make a standard pie crust I use 1/3 unsalted butter and 2/3 lard. I substitute the lard with coconut oil. For best results, measure ingredients using weight, as proposed by @AllisonTwitt

also, as I do with the lard and butter, I freeze the coconut oil overnight then with the pulse action of my food processor I cut the fat into the flour mixture to the desired texture and add my water to form dough.

Coconut oil is less (hydrogenated) hard than lard so it tends to melt more easily into the flour. Freezing the fat gives you more time to cut it into the flour before it melts. Refrigerate the dough before forming/rolling. I also suggest to freeze the lined pie plate and freeze the rolled cover flat on a cookie sheet with wax paper. To prep pie, remove frozen pie shell, add filling, cut design out of the frozen top dough (see avatar), place over pie, wait until is softens enough to crimp edges. Bake high to start (450F for 10min) so that the fat melts quickly and explodes the flakes. Then bake at moderate high until desired time for doneness.

Coconut oil is composed of MCT or medium chain triglycerides that are more easily metabolized and very healthy

http://en.wikipedia.org/wiki/Medium-chain_triglyceride

Luc H

 

[baking goddess]

I substituted Crisco for Coconut Oil in peanut butter cookies. FABULOUS!!!!!! Cookies were not so greasy and very delicious.

 

[tamme glasper]

did you use the same amount of coconut oil as the butter/shortening, or a different ratio?

 

[annieskitchen]

OMG, I absolutely love coconut oil. It is healthy too. If you look at the peoples who use coconut oil almost exclusively they are in great health.

Anyways..

It tastes absolutely fabulous. here are some suggestions.

have had success using coconut oil instead of vegetable oil or shortening by substituting as follows: To substitute for vegetable oil, use the amount of oil called for in the recipe, melt the coconut oil and be sure that the other ingredients (eggs, liquids, etc.) are at room temperature or at least warm enough so that they do not cool the coconut oil enough to make it solidify.
To substitute for shortening, I use a combination 1/2 butter and 1/2 coconut oil. (Actually the amount of coconut oil can be reduced by about 25%, so in a recipe calling for 1 cup of shortening I would use 1/2 cup butter and 3/8 cup of coconut oil. If you want to use all coconut oil 3/4 cup of coconut oil should work as a substitute for 1 cup of shortening.)
As I have indicated above, I am a great proponent of measuring ingredients by weight rather than volume. Measurements which could be tedious if measured by volume become simple when measured by weight. You will also find that your results are more consistent.

I make ghee (clarified butter which has been cooked a little longer) and mix it 50/50 with coconut oil. This is the only oil that I use for cooking or baking of any kind (olive oil on salads) and it has a neutral taste.

 

[bubbysoo]

I have been trying to substitute coconut oil in baking recipes without much luck. The baked goods come out heavy and often greasy.  I've tried subbing gram for gram and also 80% coconut oil and 20% water as was suggested in an article I read.  My neighbor who is a caterer told me that she's given up trying to substitute it in baking.

Has anyone tried subbing it in cakes or other baked goods?

 

[annieskitchen]

I successfully use coconut ghee (50/50) in baked goods.