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Hi Friends, here at long last is the summary of suggestions for fat free
baking:

There were four suggestions to buy or borrow the Bette Hagman Book "The
Gluten Free Gourmet Cooks Fast and Healthy."  Apparently she has many
suggestions on "what will work, or will not work, and why."

Several people told me about Pamela's Brownie Mix.  They must be pretty
good as so many of you eat them!  Anyway, the mix has a recommendation
right on the bax for using apple sauce as a fat replacement.

It also seems that there are a lot of us who have a weight problem.  Six of
us *before* diagnosis, and 2 who gained after going gluten free.  I was
encouraged to know that I am not the only one with this problem.  Thanks
everyone for sharing.

And here are several other suggestions regarding fat replacements, sugar
replacements, and several other helpful suggestions:

> I also try to watch my wt., and replace all the fats in
>everything exc cookies, with 1/2 applesauce and 1/2 non fat plain yogurt.
> I also replace the eggs with egg whites, 2 whites for every egg.  I have
>no problem with any of my baking, but I do know that my foods are not
>quite as fluffy and raised as my friends who use the oils.  Ok with me.
>They taste fine.  Helps me with the wt.
**********************
>I also need to take off some weight. The applesause works. I have also
>found that substituting plain yogert for sour cream (or other fats) works
>quite well. Leaving things moist without the fats. I do this with Pamelas
>brownies and some recipies from Betty Hagman. Good luck. Let us know if you
>find other good options.
**********************
>Yes! Applesauce still works great as a fat substitution in GF baking....in
>fact many of the "old" recipes that you are used to before going GF will
>still work with great results if you use Bette Hagman's recipe for GF flour
>(2c. rice flour, 2/3 c. potato starch flour, 1/3 c. tapioca flour) mix well
>and substitute for flour (wheat) in most recipes....if batter seems a
>little to runny add an extra 1/4 to 1/2 c. of GF flour mix...or if batter
>seems too thick (or baked product is too dry) add extra 1/2 c. apple sauce
>or one mashed banana.....I still use most of my old recipes and we are very
>happy with the results...oh yeah, I often add 1/4 to 1/2 tsp of xantham gum
>to muffins, cakes, etc.
************************
>I have found that I start with the same formula as regular baking and
>write all down that I do on the recipe.  Sometimes cutting fat this
>way works and other times it doesn't.  Mashed bananas sometimes work
>as a replacement also.  I experiment LOTS...I haven't found any fool
>proof rule of thumb.  I always write down every thing that I do in a
>recipe.  I also write down texture, taste etc.  It all helps when trying
>to develop a new gluten-free recipe.
**********************
>I, too, am one of the "rare" overweight celiacs - much more so since going
>gf ..grrrrrr. I'm no baker, but I've had some success with applesauce in
>muffins. I've had good luck using fat free egg substitute in breads and
>muffins. But the applesauce and fat substitute bombed in a cake. But it
>could have been my lack of cooking talent. I don't usually try to substitute
>all the fat, except in muffins - maybe half for other items.
***********************
>Hi!  My experience is that you are better off not substituting more than
>1/2 of the fat with applesauce unless the entire cake (or muffins, etc.)
>will be eaten immediately because it gets very stale once cooled.  I think
>that this is a risk with all low fat baking but I think that the rice,
>tapioca, potato starch, et.al flours complicate this issue.  The egg white
>substitution also works but again, no more than 2 eggs should be
>substituted this way.  Have you tried Ener-G's Egg Replacer?
**********************
>My sister has had good and not so good luck replacing apple sauce for
>oil.  She made some great chocalate chip cookies that she couldn't keep
>from her wheat eating children!
**********************
>I use apple sauce in place of fat in my GF baking and it seems to work
>well.  I also cut the amount of sugar at least in half and items are still
>great.
>       I make use of several of the following in baking, but always do use one
>third to one half of the oil or fat suggested in the recipe.
>       Use apple sauce,  pear and peach juice.    I use orange juice to make
>pancakes with 2 to 3 tablespoons of low-fat yogurt.
>       I use only half the eggs suggested and substitute either water or
>juice.
>       I cut milk by half and add 2/3 of the water to replace and add one
>teaspoon of oil
**********************
>I do it all the time and it works out fine.  Sometimes I sub nonfat yogurt
>or a combo of the two -
>also very successful.  Often I throw in an extra egg white or two to
>compensate for the binding
>feature that oil or butter may have.
***********************************
>I follow a very low-fat diet, as I am unable to properly digest fats.  I
>use applesauce in most of my baking - all but bread.  The final product is
>chewier than with fat, but definitely healthier.  I don't miss the fat.  I
>use equivalent applesauce for fat.  If I want the taste of fat, the most I
>will use is 1 Tbl per recipe, and decrease the applesauce by 1 Tb.  I also
>use only egg whites in baking.  2 whites = 1 whole egg.  I never use the
>yolks, ever.
>
>For sweetness, I use fructose, which is 3 times as sweet as sugar, and
>metabolizes better.  Therefore 1/3 c. fructose = 1 c. sugar.  Fortunately,
>I don't like things to be too sweet, and am always cutting down the amount
>of fructose that I use.
>
>Other ways to get things sweet, is to use fruit juice in place of water or
>milk in a recipe.  Works great, and requires less extra sweetening.
*********************

Thanks to all of you,
Lynda

\*/\*/\*/ Lynda \*/ [log in to unmask] \*/ So. Calif.\*/\*/ _@v
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