OK, I found a recipe that I'd like to try, but it calls for 1/2 cup of shortening. Yak. I've used NSA applesauce for an oil substitute in recpes and that works nicely. Do you think that would work as a sub for shortening too? Or any other ideas, if not? Thanks girls.
Lisa, I think it all depends on what you're making. You may be able to substitute Smart Balance margarine or another approved margarine for the shortening, or sometimes you can replace half the shortening with 3/4 the amount of yogurt. (For example- instead of 1/2 cup shortening, use 1/4 cup shortening and 1/8 cup plus 1 TBSP. yogurt.)
I hope this helps!
Beachgal is our expert SBD baking person. Maybe she'll have some ideas next time she pops in. I bake but am very traditional - I never substitute and really try not to eat my baking.
Butter doesn't sub for shortening in a baking recipe. Butter has too much butterfat. The reason the shortening is in the recipe to begin with is to give it a crispy texture.
Honestly if I were baking holiday cookies, I would not sub anything for shortening. It'd mess up the recipe too much.
I'm not sure how this would work because I haven't tried it, but on veganlunchbox I saw a recipe that used canola oil (that had been in the freezer for a while) instead of shortening. The recipe was for vegan fish crackers (like gold fish.) When the shortening is chilled it solidifies a bit, which is why you can substitute it for shortening. It has to be canola though, and it needs to chill in the freezer for 30-60 minutes. I'm not sure if canola is SB friendly?
Substitution for Shortening?
they are super good, but I never claim they are good for you!mmm, now I want a cookie!
