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Hi everyone
my earlier post asked "being dairy intolerant, and reluctant to use
margarine, I have been using olive oil in my baking, but wonder whether
there are any alternatives.  Thanks for the responses.  The results are
as follows.

Gayle suggests that "most people who react negatively to dairy are only
reacting to lactose (milk sugar) and casein (milk protein) and have no
problem with milk fat - heavy cream and butter.  In some cases it is
better if the butter is made into ghee (check a good recipe book like
"Joy of Cooking"

Jay wrote: Fleischmann's Unsalted Stick Form Margarine is excellent,
works great in baking and has been Parve/Dairy-free and gluten-free.
Crisco unflavored shortening has been also gluten- and dairy-free.  When
using fat, be careful substituting a hard fat for oil and vice versa, as
well as solid shortening for butter/margarine.  Also many lower fat and
tub margarines/butters don't work well in baking.  I wrote an article
about this in Sully's Living Without that is posted at our site that
explains this in more detail.  You are also welcome to call me at
800-891-0083.The article "Substitution Solutions" is at our website is
www.missroben.com

David says:  I tend to use oil in cooking, because it works better in my
opinion but sunflower seed oil works for pastry too.  In GF pastry 1
part oil to 5 parts of flour.

Bev says:  substitute oil for shortening in recipes like quick breads,
by using 1/3 less oil than the amount of shortening called for.  1 c.
shortening equals 2/3 c.  oil.  Bev adjusts the flour  using "oriental
white rice flour & a bit of sweet rice & it doesn't absorb oil as well
as wheat flour does.  A mix of 3:1 white rice w/cornstarch (w/ 1/4 tsp
xantham/cup) can be used in recipes which call for lots of shortening--
the crust for bar cookies, since the cornstarch does absorb the grease
better than most g.f. flours.)  Some things that need to be crisp, like
choco chip cookies, still require solid shortening.

There were a number of folks who suggested applesauce or purees.

1.Carol: I used to use olive oil in my baking, but found that it left a
bad taste in cake and cookie products.  I switched to corn oil and
applesauce as alternatives and it works fine.

2.Linda says: In some recipes work with the same amount or a little more
of applesauce

3.Another suggestion for applesauce from Theresa "Substitute applesauce
equal to the amount of fat in  the recipe. Then double the number of
eggs asked for and only use whipped egg Add about 1/4 teaspoon of cream
of tartar and the sugar from the recipe".

This will work well for cake-like baked goods. Crispy cookies still require
some fat. You can also use other pureed fruits and vegetables. (prunes for
chocolate dishes will bring out the chocolate in the final product). Baby
foods are the most convenient method of obtaining the pureed foods.

Some suggested coconut butter as a substitue:

1.Food-grade coconut butter works wonderfully as a shortening
substitute.  You need to use 1/4 to 1/3 less coconut butter than the
butter or shortening called for in the recipe. I first found it through
Miss Roben's, but I started ordering it directly through Omega nutrition
to save money. You might want to try Miss Roben's first to see if you
like it, as you need to place a minimum $30.00 order with Omega
nutrition.

2.Coconut oil, coconut cream and coconut milk are all great substitutes for
me.

3.Eliyanah also suggests using coconut oil (which is a solid at room
temp. like butter) with excellent results. She has also used fat poured
off and solidified in the fridge from roast chicken and duck.

One suggestion for "CANOLEO BRAND OF MARGERINE FOR BAKING"
Three  suggestions for Crisco Butter Flavor Shortening when recipes call for
shortening.

Three suggestions for Fleischmans light or unsalted, but not the regular, it
has casein.

Two suggestions for Hain's safflower sticks.

Three suggestions for Saffola.

Several suggestions for corn oil.