<<Disclaimer: Verify this information before applying it to your situation.>> Hi there- Before going GF I used to use applesauce to replace some or all of the oil in baked goods. This always worked fairly well and I don't think the recipes lost too much in the way of texture, moisture etc. I was wondering if anyone else has used this trick, and whether it works in GF baking as well. I don't know enough about baking to know exactly what function the fat serves, so I don't know if its presence is more important in GF baked goods than in regular ones. Does anyone have any experience with this? (I'll push my luck even further and ask does it work to replace butter as well, like in cookies, or only oil like in brownies and muffins?) Thanks! Becca Fairfax, CA