<<Disclaimer: Verify this information before applying it to your situation.>> Summary: GFCF baking / butter replacement in Canada Thank you for all your responses. Apologies for taking so long to summarize. The discussion went off on a tangent to a discussion of wet vs dry mono/diglycerides, distilled vinegar vs malt vinegar, the CSA, how incorrrect distribution of information has led to confusion and lack of credibility for Celiacs, the FDA, a possible typo in a CCA pocket dictionary, and I'm still waiting for a few responses. Anyway, here is a list of what people are using to bake GFCF cookies: I have only included responses for Canadian brand-name products and for natural products which would be available anywhere. olive oil virgin coconut oil olive oil shortening (not available in Canada?) lard canola oil Crisco shortening Crisco Golden shortening Fleishmann's margarine Fleichmans (sp) salt free margarine Fleischmann's corn oil margarine Fleischmanns Light Unsalted margarine Imperial Margarine GHEE Some say cookies just won't turn out unless you use hard fats, others say it works but the cookie is crispier and spreads during baking. * Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *