Vegetable Oil Substitute
#362648 - 12/22/10 04:47 PM
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I am trying to cook a pumpkin bread recipe.
I have the mix, which also says to get:
-2 eggs
-1/2 cup vegetable oil
-1 cup water
I can use egg beaters for eggs (and cut out that fat).
What about vegetable oil? I think 1/2 cup is too much fat.
I like to bake sometimes, so is there a general rule of thumb on how to substitute in a safe way that still makes the dish good?
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Instead of vegetable oil I always use canola oil for baking. If you want to cut down on the fat use half vegetable or canola oil and half unsweetened applesauce. That always seems to do the trick. Good luck!
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i ussually do a fruit puree substitute, so if it wants 1/2 cup oil i do half cup apple sauce, pumpkin, bannanna baby food or apple butter, depending on the recipe. with pumpkin cake i'd throw in a half cup of pureed pumpkin or pumpkin butter for instance
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So again...if the recipe calls for 1/2 cup oil.....
-Use 1/4 cup oil
-And 1/4 cup (or 1/2 cup...which????) of applesauce?
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I would do a 1/4 cup of oil and a 1/4 cup applesauce.
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No applesauce if you are following the FODMAP and the EFI diet as I believe you are. Apples and applesauce are high in excess fructose.
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STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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Applesauce is also not the best oil substitue in pumpkin bread (at least in my experience). It seems to work in other breads (e.g. banana bread) but with the pumpkin bread the consistency does not come out right.
I tend to just use less oil than the recipe calls for (and I always use canola oil). The pumpkin butter tip is very intriguing though. I have always used it as a topping but never as oil replacement. It seems a bit too expensive to use that way but next time I will give it a shot.
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