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nancw
Joined: 04 Oct 2006
Posts: 1182
Location: Denver, CO
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 Posted: Mon Jan 19, 2009 5:37 pm Post subject: BRM Chocolate Cake mix - sub for butter |
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I've been in a daring mood lately and thought I might try to make the BRM chocolate cake mix that is hiding in the back of my cabinet. I wrote it off without checking when I gave up rice and other grains, but think I'm ready to see how sorghum treats me. I assumed it had rice flour in it, though it doesn't. I'd really like a b'day cake later this year.
The problem is that it calls for butter or marg for the fat. What might work in it's place - I can't have any dairy and I won't use canola oil, so that might just take this off the menu (which honestly wouldn't be the end of the world). 
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Nance
gluten, dairy, soy, rice, yeast and 99% grain-free |
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cruelshoes
Joined: 23 Sep 2005
Posts: 3380
Location: Washington State
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| Posted: Mon Jan 19, 2009 6:08 pm Post subject: |
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Spectrum shortening works well in baking, and is free of all your intolerances. It wouldn't give you the flavor of butter, but it would work.
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-Colleen
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2920
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| Posted: Mon Jan 19, 2009 7:51 pm Post subject: Re: BRM Chocolate Cake mix - sub for butter |
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| nancw wrote: | I've been in a daring mood lately and thought I might try to make the BRM chocolate cake mix that is hiding in the back of my cabinet. I wrote it off without checking when I gave up rice and other grains, but think I'm ready to see how sorghum treats me. I assumed it had rice flour in it, though it doesn't. I'd really like a b'day cake later this year.
The problem is that it calls for butter or marg for the fat. What might work in it's place - I can't have any dairy and I won't use canola oil, so that might just take this off the menu (which honestly wouldn't be the end of the world). |
If it's the butter flavor you want have you considered [shudder] butter flavored Crisco or does that fall into the canola category? Actually, it's far worse than canola. eesh
Another option...you might even use Colleen's suggestion and see if you can get [shudder, yet again] butter flavored extract. I'm not sure what the base of that would be though.
Another option might be coconut oil. It's pretty solid when at room temperature and might work.
Truth be told there's so much flavor in that recipe you might not even miss the butter flavor. |
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nancw
Joined: 04 Oct 2006
Posts: 1182
Location: Denver, CO
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| Posted: Mon Jan 19, 2009 10:25 pm Post subject: |
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Thanks for the suggestions. Not so much the butter I am after - chocolatey flavor is of paramount importance. 
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Nance
gluten, dairy, soy, rice, yeast and 99% grain-free |
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Kathie
Joined: 27 Jan 2006
Posts: 1018
Location: Florida
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| Posted: Tue Jan 20, 2009 10:25 am Post subject: |
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We use the smart balance, can you have soy? If you get it make sure you get one of the ones made for baking, the light one is not. I use it all the time, we actually keep both in the house, one for spreading (the light one) and the other for cooking.
Oops, now that I can see your signature line I see you can't have soy, sorry. We use safflower oil and some of the GFP mixes you can use either melted butter or oil, maybe that would work.
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