Ghee
Butter is about 80% butter oil or ghee, and the rest is water, lactose, milkproteins including casein. So you can adjust a recipe. I usually add a bitmore sugar (to replace the lactose) and a little more liquid. Since ghee isso expensive, you can replace some of the ghee with another pure fat, butthe consistency might suffer if you use all oil.
I was experimenting when I made my pumpkin pie crust, and used coconut fatand palm shortening and ghee to total about 80% of the fat called for, andit worked. But I am usually disappointed in experiments with all palmshortening (Spectrum makes it, as a non-hydrogenated alternative to Crisco)as they have turned out rather soggy or limp so far.
Coconut butter is also coconut oil or coconut fat, so would be about thesame as 80% of the stick of margarine or butter. I buy the Spectrum brand,made for cooking (they also make one for massage and beauty products) and itis white and mostly flavorless. It is available at my local health foodstore, but I buy it by the case from Mountain People’s Warehouse food co-op.It bakes better than the palm stuff, but I still make sure that I am usingsomething very flavorful (free range eggs, or ghee, or chocolate, orsomething…) since consistency isn’t the only issue.
Anyone have a recipe that works well with Spectrum’s palm shortening? Ifoolishly bought a case (right before it became available at the HFS andTrader Joe’s) and don’t like it much. I am using it up, 1/3 cup at a timemixed with other fats, and not real happy with the results.
As for the mayo, well I have found egg free gfcf mayo (Grapeseed Vegenaise,maybe the other types of Vegenaise) but I think there is a soy-free oneavailable on the east coast or from Miss Roben’s or somewhere. If yourchild tolerates eggs, you could make your own. For that matter, I thinkCarol Fenster has some recipes for mayo that would be free of mostallergens; check her cookbooks.
This post tagged as: cup margarine, gfcf products, store bought
Andria Bubar said,
Wrote on December 7, 2006 @ 10:13 am
I like it - it is buttery tasting. The kids don’t like it. They seem toprefer the Willow Run Soy Margarine I usually use.
Mike Escalon said,
Wrote on December 7, 2006 @ 4:16 pm
You can refrigerate it, but since the milk parts are taken out, it won’tspoil for quite some time at room temp. It should taste a lot like butter,since that’s what it is. ;o)
It’s all fat, and fats are very stable. It will go rancid eventually, justlike oil that’s left in a place that’s too hot, like over the stove. Hencethe instructions for a cool place.