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

1. Oil instead of shortening and cut down on fat content by using half oil
and half applesauce. Both work well.  Uses Smart Squeeze Margai in the
squeeze container because it fat free, but can't be used for baking

2. Hain makes a safflower oil soft margarine that may work well in baking,
uses it to make muffins, only sure it's GF, but be sure not to use the
"lite" margarines

3. Uses ghee, which is clarified butter, not dairy free, but caein free,
uses it as a replacemnt for shortening in cake recipes, etc. in cooking

4. substitutes applesauce or mashed banana with fairly good results, but
uses egg white or extra EnerG egg replacer on the GF stuff

5. Lard is only option.  Uses olive oil in baking because of allergies to
canola, corn oil, too.  Bakes very little.

6. Suggested Crisco until she looked at the label - soybean oil!

7. Substitues canola oil for butter or solid shortening , also uses
applesauce

8. One can't use any gluten, dairy, soy, yeast or eggs and finally gave up
on baking

8. Mother's Corn Margarine is hosher and has few additives, lard for pie
crusts, looks for recipes that call for liquid shortening

9. Coconut milk bought at Chinese grocery (cheaper); coconut cream cost the
same and can be diluted for milk

10. uses Manteca (lard) in place of shortening and it tastes great