<<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
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