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Date: | Thu, 9 Dec 1999 22:19:15 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
3 use lard (1 uses lard only for pie crusts)
3 use margarine
1 uses Smart Squeeze Margai in squeeze container because it's fat free,
but not for baking
1 uses Hain safflower oil soft margarine for baking - only knows it's GF
1 uses Mother's Corn margarine which she states are Kosher and few
additives
2 use oil instead of butter or solid shortening
2 use applesauce
1 half oil and half applesauce
1 uses ghee which is clarified butter (can find how to make in archives)
which is casein free, but not dairy-free
1 uses egg white or extra EnerG replacer when cooking GF
1 uses olive oil in baking but bakes very little because of so many
allergies
1 gave up on baking because of allergies to gluten, dairy, soy, yeast and
eggs (same allergies I have)
1 uses coconut cream and adds equal amount of water to make coconut milk
(the cream and milk cost the same), buys from the Chinese grocery because
it's cheaper
I have not verified the gf, dairy or soy content of any of the products
mentioned.
Thank you all for the priceless advice. I have lots of new alternatives I
plan to use.
Ginger, Mississippi
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