<<Disclaimer:  Verify this information before applying it to your situation.>>
 
On Fri, 15 Sep 1995, Robin Sheppard wrote:
 
> In a lot of sweet baking such as muffins and cakes you can substitute
> applesauce for some of the fat. Try half and half the first time, and vary it
> from there, either increasing or decreasing.
 
Mashed banana, prune puree, or plain yogurt also work.  (The prunes work
better in something that has alot a flavor--ie brownies or gingerbread.)
I've not tried this with gluten-free flours much, though, so be prepared
to experiment some, and expect the texture to change somewhat.
Decreasing the fat will also make baked things dry out faster.  Freeze
what you won't eat right away, and thaw only as needed.
 
Jenny Herl              |   "The world has enough for everyone's need,
[log in to unmask]         |    but not enough for everyone's greed."
University of Illinois  |
Urbana-Champaign        |    --attributed to Mahatma Ghandi (1869-1948)