<<Disclaimer: Verify this information before applying it to your situation.>> 3 use lard (1 uses lard only for pie crusts) 3 use margarine 1 uses Smart Squeeze Margai in squeeze container because it's fat free, but not for baking 1 uses Hain safflower oil soft margarine for baking - only knows it's GF 1 uses Mother's Corn margarine which she states are Kosher and few additives 2 use oil instead of butter or solid shortening 2 use applesauce 1 half oil and half applesauce 1 uses ghee which is clarified butter (can find how to make in archives) which is casein free, but not dairy-free 1 uses egg white or extra EnerG replacer when cooking GF 1 uses olive oil in baking but bakes very little because of so many allergies 1 gave up on baking because of allergies to gluten, dairy, soy, yeast and eggs (same allergies I have) 1 uses coconut cream and adds equal amount of water to make coconut milk (the cream and milk cost the same), buys from the Chinese grocery because it's cheaper I have not verified the gf, dairy or soy content of any of the products mentioned. Thank you all for the priceless advice. I have lots of new alternatives I plan to use. Ginger, Mississippi