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

Hi All--

I had a tremendous response to my search for a GF margarine that doesn't
contain trans fats and doesn't taste like butter. Thanks so much to
everyone! This is how it came out:

Smart Balance - 6  (noted, however, that SB has soybean oil, so may not be
good for those with a soy sensitivity or hypothyroid issues - you'll need to
determine that for yourself)

Cottage cheese, peanut butter, nutella, cream cheese instead of margarine or
butter

Jelly, apple or pear butters, olive oil, coconut oil/coconut butter

Spectrum Organic Coconut Oil

Promise - 1
Olivio - 1
Earth Balance - 2
Coconut oil (no specific brand) - 1 (also comes in "not-coconut-smell
version")
Plain yogurt or GF mayo - 1
Smart Beat - 1
Spectrum - 1
Canola Harvest at Trader Joe's - 1 (contains soy lecithin, which is easier
on the soy-intolerant celiacs, but you can decide what's best for you)

And in answer to my off-handed question about how to convert solid fats used
in baking to more healthful oils, Vic contributed this very helpful bit of
information - Thank you so much for the guidance!

"You can use liquid oils in baking, but they do not substitute 1:1 with
margarine, and even with the proper mix, your baked goods will be different
- generally softer. Smart Balance is a 67% oil mix. A place to start is for
every cup of butter or margarine, use 2/3 cups of "light" (no flavor) olive
oil and the rest yogurt or sour cream (could be low fat). Except for Smart
Balance, most other margarine is an 80% oil mix. That means that you would
want a bit more than 3/4 cup of oil and fill the rest of the cup with yogurt
or sour cream. You might want an olive oil flavor, so in that case use extra
virgin olive oil - means that this is the first press of free-running oil
[the premium stuff]. Star Brand is one of the milder and better tasing extra
virgin olive oils, and it is easy to get at most supermarkets. It comes from
Spain."

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