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Thread: Coconut Oil in Baking ?

  1. #1
    Senior Member ncredbird's Avatar
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    Well after having read the post on dementia on the board I have decided to start using coconut oil in my cooking and baking. Just wondering if I will notice a difference in baked goods and if I just substitute portion for portion in my old recipes. Any of you use coconut oil rather than margarine, butter, or shortening? Any favorite recipes that you use? Ann in TN

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    np3
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    Power Poster np3's Avatar
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    Missed the topic.

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    Let us know how it works if you try it.

  4. #4
    Senior Member ncredbird's Avatar
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    For anyone interested in the original topic it can be found here:
    http://www.quiltingboard.com/t-157793-1.htm

    Ann

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    Senior Member lindy-2's Avatar
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    my mom uses coconut oil instead of butter on her bread she gets the organic stuff its better for you. most poeple who are using it to help with dementia and memory loss are using it raw not in baking but im sure it would work in baking as well. it would act very similar to butter in a recipe. good for you for trying it my grandfather is taking it and it has helped him.

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    Super Member sharoney's Avatar
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    I use coconut oil for everything- frying, baking, etc. It doesn't taste like butter in baked goods, but other than that, I don't notice a difference.

  7. #7
    Super Member Rebecca VLQ's Avatar
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    I use coconut oil whenever I'd use a fat for sauteeing. I have cut out most sugar, so don't really use it for baking. I use olive oil if I make a bread.

    I'd think you'd just have to remember coconut oil is 100 percent oil, and butter is oil (butterfat) and a percentage of water. Generic butter has a higher water concentration, that's why it's cheaper.

    Perhaps you could reduce the "oil" by 1/3rd and then add in applesauce, yogurt, milk, something for the lost 1/3rd?

  8. #8
    Senior Member ncredbird's Avatar
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    Quote Originally Posted by Rebecca VLQ
    Perhaps you could reduce the "oil" by 1/3rd and then add in applesauce, yogurt, milk, something for the lost 1/3rd?
    Thanks. I already do that for anything that calls for oil but it is the cookies that I make for DH that I am wondering about. I have already modified them to decrease the fat and sugar content and have always cooked that way for my family. I always us whole wheat or natural grains and have a grain mill that I use to grind my own flour. He doesn't mind making the change to coconut oil as long as his cookie supply is still around. Ann in TN

  9. #9
    Super Member Scrap Happy's Avatar
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    I use coconut oil. It tastes very good in some dishes (chicken, baking pumpkins, sweet dishes.) I have a friend who uses only coconut oil in place of olive oil and she has been doing this for years. She uses it because she likes the flavor not for health reasons.

    Coconut oil is good in smoothies too, if you like smoothies. It is good in all flavor smoothies but excellent with pineapple and/or banana.

  10. #10
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    Quote Originally Posted by ncredbird
    Quote Originally Posted by Rebecca VLQ
    Perhaps you could reduce the "oil" by 1/3rd and then add in applesauce, yogurt, milk, something for the lost 1/3rd?
    Thanks. I already do that for anything that calls for oil but it is the cookies that I make for DH that I am wondering about. I have already modified them to decrease the fat and sugar content and have always cooked that way for my family. I always us whole wheat or natural grains and have a grain mill that I use to grind my own flour. He doesn't mind making the change to coconut oil as long as his cookie supply is still around. Ann in TN
    Have you tried applesauce instead of oil when baking ? Use the same amount of applesauce as you would for oil. You don't taste apples.

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