<<Disclaimer: Verify this information before applying it to your situation.>> Hi, This was my question and what follows is a summary. Thanks for all those who replied. Pat "I have a gluten free cookbook from my library and several of the bread recipes call for shortening. I want to use canola, sunflower, or safflower oil instead of the shortening........ Does anyone know if I can just switch this "one for one" and still have good results? " *************************************** *************************************** Depends on what you are making...If it is a cake, then you must stick with the same type. In otherwords, you cannot sub. a liquid if a solid shortening is required, as in a cake. Shortening is not healthy, however. It is a trans fat Be also aware that alot of us have reactions to canola oil. the Canadian Sprue Assoc. warns against it since it is rapseed grown on fallow wheat fields and is contaminated from the seed up. Most experts agree that the healthiest fats are butter and olive oil. Never use margarine. ********************************************************* Try 1/2 cup to 3/4 cup oil to 1 cup butter or shortening. ************************************************ I have done it many times over with great results. I have even substituted apple sauce for oil in many recipes and it turned out fine. ******************************************************** I use oil almost exclusively but normally either virgin olive oil or sunflower oil for cooking. You have to realise that "shortening"/butter/margerine all contain water as well as fat while the oil does not. I work entirely by weighing or spoon measure (electronic kitchen scales with a "tare"/zero function are so quick that nothing else is worth bothering with - cups are a mess ************************************************** I don't think it's 1:1 for shortening vs. oils, but I don't know what the proper proportions would be. I tried substituting in a cookie recipe, and they totally melted into each other in baking! ************************************************** No, you can't switch oil for shortening, unless the recipe calls for melted shortening, then you can switch it one for one. I did tried anyways a couple of times and it doesn't work well - everything comes out too oily. Try using sunflower or safflower shortening maybe? ********************************************************** I always use canola oil in my baking in place of whatever other oil/fat is called for, and never have problems with the results. *********************************************************** I use cold or at least not warm coconut oil. It stays a solid at room temperature (unless you have a very warm room). I have substituted this one:one. *********************************************************** Some recipes need the shortening, like choco chip cookies, to keep the crunch. Other recipes, banana bread, etc. are fine w/ the switch to oil. Just reduce it by about 1/4-1/3. 1/2 c. shorten would go to 1/3, etc. I have swapped the shortening out of most of the recipes I use since it is easier to measure. *********************************************************** In breads you should be able to make an even exchange oil for butter from shortening. ********************************************************* no, not usually. The consistency will be all wrong, as you are substituting basically a solid for a liquid. Try applesauce, that works sometimes. ********************************************************************* For bread, you should be okay - I substitute applesauce for both with no trouble. For cake, or a bread that uses a lot of fat, you may not want to substitute when company's coming. ************************************************************************* Use 1 Tblsp less oil than shortening; in breads the product will be a little heavier in texture. ************************************************************** We never use something like shortning in Europe! Its just too much industrialized and processed. Why not using natural oil? like native olive oil (which can be heated safely) for everything with a stronger taste, or sunflower oil for the lighter things. I tested many oils and these are those with the best results, both in taste and in baking quality. ************************************************************