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Subject:	Re: butter substitute
From:	Juliann Seebauer <[log in to unmask]>
Reply To:	Milk/Casein/Lactose-Free List <[log in to unmask]>
Date:	Mon, 13 Nov 2000 11:02:23 -0500
Content-Type:	text/plain
Parts/Attachments:	text/plain (7 lines)

>Does anyone else find that you have to use slightly less (ca. 10%) of a
>replacement oil (margarine or veg oil) in cookies, as opposed to using
>margarines which contain milk solids or butter?
The labels on baking margarine usually state 70 or 80% (vegetable)
oil- So I substitute about 3/4 cup oil for each cup of margarine
called for. I don't typically make up the remaining 1/4 c with water.

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