<<Disclaimer: Verify this information before applying it to your situation.>>

First, thanks so much for all the replies that I got from the group.  You're
great!

First on Olive oil being substituted for butter and margarine in baking:
 I was told that there is a site by Bertoli at www.bertoli.com They will send
a conversion chart for substituting oil for solid fats.  At the present time,
that site is under construction, but it does give an email address, and I am
waiting for a response.  I have been very busy, so I am just now getting
around to baking.

Here are some of the suggestions that I have received.  Thanks so much all of
you!

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As for the olive oil, you would want to get an extra-virgin cold pressed
oil that has very little taste (Whole Foods 365 brand or Bertolli's
extra lite fit this bill).  The more expensive brands tend to cultivate
a stronger taste that true olive oil connoisseurs demand.  You will get
a different texture than you will get with butter, but you can
substitute it about 1-1.

Others suggested that I mix half and half, applesauce and oil to replace
the butter and margarine.  Some stated that the applesauce does not
make as crisp a baked product as the oil.

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Some of the suggestions for substitutes for corn starch to make GF baking
lighter are tapioca starch, potato starch and arrowroot with the GF flour.  (
I have a weight problem so I am less inclined to use more potato starch in my
baking as my package reads that potato starch has 900 + calories in a cup,
while tapioca has 300+ calories.  Quite a difference.)  I do not know the
caloric value of a cup of arrowroot.

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I've found that you can substitute arrowroot and tapioca 1-1 for corn
starch

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"The Glutenfree Gourmet Cooks Fast and Healthy" suggests many reduced
fat and cholesterol reducing ideas and recipes by substituting "better"
fats and fewer eggs or just the whites

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The Joy of Cooking has a special section in it that explains cooking
substitutions and uses.

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Arrowroot starch works as a great substitute for corn
starch.  It is considerably more expensive, however, and
the price can vary greatly.  Check several of the online
stores and buy in minimum of one pound sizes to get the
best prices.  I usually special order through my health
food store.  I've been very happy with arrowroot starch
for baking and I use it routinely (I can't have corn either).
If you use it to thicken sauces, however, it will separate
upon reheating (the first time is just fine, though).  I most o
often use tapioca starch when thickening sauces, but I do use
arrowroot too.

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Adding a small percentage of arrowroot to the tapioca may help it hold
together better.  I don't think straight arrowroot would work as well, based
on my 2 + years of GF cooking and baking.

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Arrowroot will exchange cup for cup with cornstarch, but I (personally) don't
think that it imparts the same silky texture that cornstarch does.  You can
use a mix of tapioca and potato starch to replace cornstarch, also.  We use
sorghum flour (only from www.twinvalleymills.com) with cornstarch or
tapioca/potato starch for all of our baking.  We have found Bette Hagman's
books helpful with conversions.

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The Fannie Farmer Cookbook recipe and substituting 1/4 c sweet rice flour and
3/4 cup white rice flour for 1 cup regular wheat flour and doubling the eggs.
You can use 2 egg whites to substitute for 1 whole egg when doubling the
eggs. He said this works for most recipes