Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Christie, I often use oil instead of shortening in baking. I know Spectrum makes a spread that is semisolid and not hydrogenated. I think you are in the Highlands so I don't know if they sell it there. Oils are more liquid so you need to cut down on the liquids in the recipe or increase the solids or a combination of each. It is a little tricky. If you would like then post a recipe and we can give you suggestions. GB Baking help please I bought a book of Vegan Baking which has some interesting recipes but most of them require the use of vegan margarine. I really don't like the idea of margarine, vegan or otherwise, and I was wondering if it would be possible to replace the margarine with oil of some sort or if that would alter the chemistry of it. (Can you tell I'm no baker, LOL? The pastry I attempted to make at school is probably still attached to the work surface like some forerunner of superglue.) I'm not wanting to attempt anything as difficult as pastry - just cakes, muffins, slices, that kind of thing. TIA Christie Gurubandhu If you cannot see God in all, You cannot see God at all. Yogi Bhajan Messenger with Voice. PC-to-Phone calls for ridiculously low rates. Quote Link to comment Share on other sites More sharing options...
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