What fat substitute can you use in baking?
Applesauce
Fruit purees are most commonly used as fat substitutes in baking. Applesauce, for example, works well in most cake recipes, muffins, gingerbread, and can replace at least half the fat in cookies. Mashed bananas or pureed peaches can be used in chocolate cakes, spice cakes or muffins.
What are the 3 main types of fat in baking?
There are 3 main types of solid fats used in baking: butter, vegetable shortening, and lard. Coconut oil is also a solid fat that is gaining popularity in baking.
What fat substitute can you use for bread?
You can replace butter with any of a variety of other solid fats. Margarine, shortening, lard or coconut oil can all take the place of butter. Consider flavor when you swap out one of these fats for butter. Margarine may not alter the flavor substantially, but lard or coconut oil will.
What can I use for fat in a recipe?
Baking with Fat In baking, the amount of butter used can dictate how tender and flaky, or rich and creamy a recipe can turn out. Shortening and lard are also common fats used in baking. They work much in the same way as butter does.
What are healthful substitutes for high fat items?
Dairy Products
| Higher Fat Foods | Lower Fat Alternative |
|---|---|
| Ice cream | Sorbet, sherbet, low-fat or fat-free frozen yogurt, or ice cream |
| Whipping cream | Imitation whipped cream (made with fat-free [skim] milk) |
| Sour cream | Plain low-fat yogurt |
| Cream cheese | Neufchatel or “light” cream cheese or fat-free cream cheese |
What happens if you don’t add fat to cake?
Texture. When it comes to the texture of baked goods, butter serves to make them softer. In fact, it’s not just butter; fat, in general, can make your baked goods more tender as they shorten gluten strands. No fat means that nothing will slow down the formation of gluten strands.
What are the 2 main types of fats used in baking?
Most common fats used in baking fall into one of two categories: solid fats and liquid fats. Solid fats include things like butter and shortening, while liquid fats are going to be your oils.
What are the 5 different fats?
But usually there is more of one kind of fat than the other.
- Saturated fat. Saturated fat is solid at room temperature, which is why it is also known as “solid fat.” It is mostly in animal foods, such as milk, cheese, and meat.
- Trans fat.
- Unsaturated fat.
- Total fat.
How do baked dishes reduce fat?
You often can reduce the amount of fat, sugar and salt without sacrificing flavor in healthy recipes. Use these general guidelines: Fat. For baked goods, use half the butter, shortening or oil and replace the other half with unsweetened applesauce, mashed banana or prune puree.
What is a heart healthy alternative to butter?
Margarine usually tops butter when it comes to heart health. Margarine is made from vegetable oils, so it contains unsaturated “good” fats — polyunsaturated and monounsaturated fats. These types of fats help reduce low-density lipoprotein (LDL), or “bad,” cholesterol when substituted for saturated fat.
What can I substitute for fat in a recipe?
Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.
What is a good low fat substitute for butter in baking?
Low Fat Tips. Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe. If a recipe calls for 1/2 cup butter, you can substitute 1/4 cup applesauce, saving 44 grams of fat and 400 calories…
Can protein-based fat substitutes be used for baking?
Protein-based fat substitutes cannot be used for baking or frying, since heat causes a change in their structure. It causes them to gel and lose their creaminess. Protein-based fat substitutes are used to replace the fat in baked goods, butter, cheese, dairy products, ice cream, mayonnaise, salad dressings and sour cream.
Can I substitute yogurt for fat in baked goods?
For best results, replace half of the fat in a recipe with an equal volume of pureed fruit or vegetable. You can substitute up to 100% of the fat, although this may cause greater changes in the texture and flavor. Low-fat or non-fat yogurts can add and maintain moisture to baked goods similar to the way fat can.