What are some alternatives to butter and shortening in baking?
I love baking, but I really want to start baking with healthier alternatives. In pie recipes and baked goods, what could I use instead of butter and shortening, but still have a pretty good product?
Thank you for all the answers so far, they really help. Okay, pie crusts need solid fat.
What about cookies? Say something like sugar cookies, would that need a solid fat?
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4 comments a "What are some alternatives to butter and shortening in baking?"
i know there are alot of recipes out there that use apple sauce in replacement. i have tried it in a few things its not bad at all.
good luck!
I’m suggesting trans-fat free or low-fat margarine.
It may not have the same effect as butter or shortening, but my parents use it anyway in some baked goodies.
Hope this works (and helps) !
Pie crust has to be made of fat, and if you want a good product, you need solid fat that combines incompletely with the flour (that’s how you get flakiness). That’s butter, coconut oil, or shortening. Use butter or coconut oil, don’t use shortening because it contains trans fats, which are poison in a way that not even regular saturated fat is.
However, quick breads like muffins and pumpkin bread can be made substituting applesauce for fat. They have a slightly shorter shelf-life, but taste as good.
When making something like piecrust, you need a solid fat, such as shortening or butter. The solids within the flour melt away, leaving flaky layers.
As for othe baked products, applesauce is the old classic replacement. I heard that you could also use pureed avacado. It gives the finished product some richness, (since avacado is high in fat), but it is all monounsaturated, and heart healthy. It could actually help lower your LDL and raise your HDL.
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