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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