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Old 11-20-2011, 05:20 PM   #1
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Question Coconut Oil & Baking?

Hello all!

I am making gingerbread for Thanksgiving: I am contemplating replacing 1/3 cup of vegetable oil with the same amount of coconut oil.

Are they pretty equal to each other, at least as far as baking effects? Would it make a difference that the coconut oil is mostly saturated fat rather than the monounsaturated in the vegetable oil?

Anyone care to share their coconut oil baking experiences?

Thanks!
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Height: 5'8"
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Current Weight: 220 = Down 30 pounds from SW! (BMI 33.4)
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Old 11-20-2011, 06:21 PM   #2
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I think that substitution would work fine. The only caution I have about coconut oil and baking is to plan out how/when you add it so that cold ingredients don't have a chance to cool and harden the coconut oil. For example, I used it in cookies yesterday. I combined my wet and dry and then added the melted coconut oil separately and quickly scooped them on to the baking sheet. Good luck!
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Old 11-21-2011, 07:41 AM   #3
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Thank you, Peanutt! I hadn't thought of it rehardening... good point!
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VSG weight loss surgery on November 21, 2017 by Dr. Gregg Jossart in San Francisco, CA!
Height: 5'8"
Highest Weight: 275 (BMI 41.8)
Surgery Weight: 250 (BMI 38)
Current Weight: 220 = Down 30 pounds from SW! (BMI 33.4)
GOAL = 150 by November 21, 2018 (BMI 22.8)
Reward @ 200: Segway Tour
What is it you plan to do with your one wild and precious life? ~Mary Oliver
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