Kitchen

[Nightowlz]

What oil do you use for most of your baking? I used to use Canola oil until I started trying to stay away from as much GMO foods as I can. I tried Sunflower Oil which did leave a little different taste to the end product. I have also used coconut oil & it leaves a slight coconut taste. That's ok with me because I like coconut but would not want it in everything. Too bad they cannot make sticks of coconut like Crisco shortening. I read Safflower Oil is a good alternative with mild flavor. I just bought some but have not tried it yet. Anyone else use this or have used this in baking? What do you think about it?

[KYToby]

I will not go into the senselessness of avoiding GMOs. Anyone who understands even basic science realizes the anti=GMO is based upon scare tactics and not science.

To answer the question, though, I like peanut oil.  It gas a neutral flavor, can withstand high heat, and holds up well.  I use it when I cannot use olive oil or butter.

If I am baking for someone that cannot have nuts, for some reason, I may go with something like safflower or corn.  I tend ti aviud canola, though, because I think it lends a slightly fishy flavor to food, and I do not like that.

[Mz iMac]

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@Nightowlz wrote:

What oil do you use for most of your baking?

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Extra Virgin Olive Oil

[chickenbutt]

I'm not a fan of Canola oil either.    I just don't think it's a good choice for a variety of reasons.

For baking, where you are looking for a neutral type oil I have always purchased some sort of veg oil.  But I'm finding more and more that the veg oils are soy.  Soy is not a good choice for me either, but I've gone that route if I had to.

Alternatively - if I'm making some sort of cakey or quick bread type of item I will replace the veg oil with some sugar-free applesauce.    That is, by far, my preference.

The 'birdie bread' I make for the bird had a bunch of veg oil, in the original recipe, and I didn't take another breath before I changed that out for the same sugar-free applesauce.  I still get a nice, moist, fairly dense, bread product for him but without all that oil (yick).

For cooking, of course, I go mostly with olive oil and butter. 

[chickenbutt]

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Mz iMac wrote:

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Nightowlz wrote:

What oil do you use for most of your baking?

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Extra Virgin Olive Oil

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For baked goods?  That's interesting.  Does it change the taste of the recipe much?

[Zhills]

I don't bake much but don't you have to alter a recipe to use just oil?

[Mz iMac]

Other than a better taste, nope!

[Nightowlz]

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@chickenbutt wrote:

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@Mz iMac wrote:

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@Nightowlz wrote:

What oil do you use for most of your baking?

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Extra Virgin Olive Oil

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For baked goods?  That's interesting.  Does it change the taste of the recipe much?

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I would think it would change the taste but it would be good in certain things.

[Nightowlz]

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@KYToby wrote:

I will not go into the senselessness of avoiding GMOs. Anyone who understands even basic science realizes the anti=GMO is based upon scare tactics and not science.

To answer the question, though, I like peanut oil.  It gas a neutral flavor, can withstand high heat, and holds up well.  I use it when I cannot use olive oil or butter.

If I am baking for someone that cannot have nuts, for some reason, I may go with something like safflower or corn.  I tend ti aviud canola, though, because I think it lends a slightly fishy flavor to food, and I do not like that.

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I don't believe GMO is a scare tactic. I do use peanut oil. I have only used it for fried food. I have never to used it in baking. I will might try it.

[Nightowlz]

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@chickenbutt wrote:

I'm not a fan of Canola oil either.    I just don't think it's a good choice for a variety of reasons.

For baking, where you are looking for a neutral type oil I have always purchased some sort of veg oil.  But I'm finding more and more that the veg oils are soy.  Soy is not a good choice for me either, but I've gone that route if I had to.

Alternatively - if I'm making some sort of cakey or quick bread type of item I will replace the veg oil with some sugar-free applesauce.    That is, by far, my preference.

The 'birdie bread' I make for the bird had a bunch of veg oil, in the original recipe, and I didn't take another breath before I changed that out for the same sugar-free applesauce.  I still get a nice, moist, fairly dense, bread product for him but without all that oil (yick).

For cooking, of course, I go mostly with olive oil and butter. 

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I don't want to use oil with soy either. I have not baked a lot of stuff that calls for oil. The pumpkin bread recipe we have used for years calls for shortening & DH changed it to Canola Oil. I used part applesauce part shortening last time I made it. I will try the Safflower oil next time. Most breads & rolls we make use butter. I buy Kerry Gold or fresh butter from a local farmer. I bet the birds love the birdie bread.