<<Disclaimer: Verify this information before applying it to your situation.>> Dear Friends, Most celiacs do not have to watch their fat/calorie intake, but I do. I am one of the "rare" celiacs who is overweight. As a further problem I have high blood pressure. So you see it is imperitive that I get the weight off to lower my BP. Could you please tell me if the same oil/shortening substution rules apply to GF baking? With regular baking I used to use measure for measure replacement of oil/shortening by substituting apple sauce. Can this be done? What other adjustments must be made to get a good baked consistancy? Please send responses directly to me, and I will summarize for posting to the list. Hoping you can advise, Lynda \*/\*/\*/ Lynda \*/ [log in to unmask] \*/ So. Calif.\*/\*/ _@v ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~