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

Dear Friends,
        Most celiacs do not have to watch their fat/calorie intake, but I
do.  I am one of the "rare" celiacs who is overweight.  As a further
problem I have high blood pressure.  So you see it is imperitive that I get
the weight off to lower my BP.
        Could you please tell me if the same oil/shortening substution
rules apply to GF baking?  With regular baking I used to use measure for
measure replacement of oil/shortening by substituting apple sauce.  Can
this be done?  What other adjustments must be made to get a good baked
consistancy?
        Please send responses directly to me, and I will summarize for
posting to the list.

Hoping you can advise,
Lynda

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