|nadine||-- 01-22-2005 @ 7:21 PM|
A few questions to ask:
1. Can butter/vegetable shortening be replaced by healthy oils like canola or olive oil.
2. For instance if i make a bread which requires 30 gr of butter, how much of the equivalent of oil do i use?
In view of the unhealthy trans fat found in commercial breads as well as reducing butter in baking, i was thinking of using healthy vege oil to use in bread baking.
|Needlepoint142||-- 01-22-2005 @ 11:33 PM|
Mother's Certified Diabetes Educator told me to use butter in place of solid shortening like Crisco. She's a Registered Dietitian who has been looking over some of the recipes I use. I've never tried using the no trans fat variety of Crisco. Nancy also suggested that I switch to using Canola oil in place of corn oil.
|Diana's Desserts Forum :||http://www.dianasdesserts.com/website/forum|